Savor the comforting taste of Italy with the Homemade Minestrone Soup Recipe with Authentic Italian Flavor. Brimming with vibrant fresh vegetables, tender red kidney beans, Great Northern beans, or optional cannellini beans, all nestled in a rich tomato broth, this soup is a cozy, satisfying dish perfect for any season.
Ruby Ann and I have always loved the flavors of Olive Garden minestrone soup, but making it at home is a whole different experience. With no preservatives and complete control over the ingredients, we’ve fine-tuned every element to perfection. Over the past nine years, this homemade Italian minestrone soup recipe has become a staple in our cozy cottage kitchen, especially during the autumn and winter months. It’s the kind of hearty soup recipe that feels like the comfort of home—warm, cozy, and rich in flavor.
The versatility of this recipe lets you tailor it to your preference: choose Great Northern beans for a lighter broth or cannellini beans for a thicker, creamier texture. Simmering a parmesan rind in the broth adds a savory depth, while a sprinkle of fresh basil and a side of sourdough cornbread make it 5-star worthy. Whether you’re craving a bowl of traditional minestrone soup or need an easy minestrone soup for a quick yet satisfying dinner, this recipe will become a favorite you return to time and time again.
Why You’ll Love This Recipe
- Hearty and filling: A blend of Great Northern beans, light kidney beans, or even navy beans, garbanzo beans use a different variety. Topped with fresh spinach makes this soup hearty and nourishing.
- Customizable base: Use vegetable stock for a lighter, vegan-friendly option, or chicken broth for added richness and depth. We’ve tried and loved both, depending on what we have on hand. While the recipe was originally developed with vegetable stock, chicken broth works just as beautifully and adds its own delicious twist.
- Rich, bold flavor: Simmered with a parmesan cheese rind, optional bay leaves, and a touch of red pepper flakes to spice things up if you like heat added to your soups. This soup is packed with Italian flavor.
- Perfect for meal prep: Store leftover soup in an airtight container for quick and easy lunches all week.
Ingredients for Homemade Italian Minestrone Soup
- Fresh Vegetables: Yellow or white onion, garlic, celery stalks, carrots, canned diced or stewed tomatoes, baby spinach, and fresh zucchini create a flavorful base for this soup.
- Beans and Legumes: A combination of white beans, red kidney beans, and optional navy beans adds heartiness and creaminess.
- Rich Tomato Base: The addition of canned tomatoes or paste. The natural citric acid from the tomatoes brings a balance of tanginess.
- Herbs and Seasonings: A blend of dried or fresh basil, dried or fresh parsley, smoked paprika, Italian seasoning, and freshly ground black pepper paired with 2 tsp. of sea salt ties everything together.
A full list of ingredients with exact amounts can be found on the recipe card below.
Tools you may need
- Large Dutch Oven: Perfect for even cooking and maintaining heat.
- Large Stock Pot with Lid: Essential for cooking pasta to an ideal al dente texture.
- Slow Cooker: A convenient option for letting the soup simmer all day.
How to Make This Homemade Minestrone Soup
Step 1: Prepare the Vegetables
Heat a large pot (Dutch Oven) over medium heat. Add olive oil or bacon fat and sauté diced carrots, zucchini, celery, and onions for 7-10 minutes, or until softened and fragrant.
Step 2: Add the Flavorful Base
Stir in minced garlic, canned diced (or stewed) tomatoes, Italian seasoning, basil, and smoked paprika. Cook for 2-3 minutes, allowing the spices to bloom and the tomatoes to release their juices.
Step 3: Simmer the Soup
Add vegetable broth, water, Great Northern beans, and kidney beans. Bring the soup to a gentle simmer and cook for 10 minutes. Taste and adjust the seasoning with salt and pepper.
Step 4: Cook the Pasta Separately
While the soup is simmering, cook the pasta separately according to package instructions. Drain and set aside to prevent the pasta from absorbing too much broth.
Step 5: Finish and Add Greens
Add the cooked pasta to the soup along with the chopped spinach or kale. Stir gently and let the soup simmer for an additional 5-7 minutes until the greens are wilted.
Step 6: Serve and Garnish
Serve the soup warm, garnished with freshly grated Parmesan cheese or a sprig of fresh thyme. Pair it with crusty sourdough bread, sourdough cornbread, or a simple side salad for a hearty, comforting meal.
Enjoy!
Tips for Success
- Preserve leftovers: Allow the soup to cool to room temperature before storing it in the fridge.
- Add protein: For a heartier option, try ground beef or Italian sausage.
- Customize beans: Use pinto beans, garbanzo beans, or any mix you have on hand from the grocery store.
- Adjust the texture: Prefer a thinner soup? Stick with Great Northern beans. Want it thicker? Opt for starchy cannellini beans.
Recipe FAQs
Can I make this soup vegetarian?
Absolutely! Use vegetable stock and skip the Parmesan garnish for a completely vegetarian version.
How long does it last in the fridge?
This soup stays fresh for up to 5 days when stored in an airtight container.
What if I don’t have a parmesan rind?
You can skip it or add extra grated Parmesan cheese at the end for a similar flavor boost.
More Cozy Recipes From The Cottage;
- Skillet Sourdough Discard Cornbread Recipe
- Sourdough Whole Wheat Baguette Recipe
- Rosemary Sourdough Bread Recipe (starter or discard)
- Italian Tomato Basil Bruschetta Recipe
Homemade Minestrone Soup Recipe with Authentic Italian Flavor
Ingredients
- 2 medium carrots diced
- 2 small zucchinis diced
- ½ large onion diced
- 6 celery stalks diced
- 2 cloves garlic minced
- 1 cup baby spinach or kale chopped (optional but recommended for added freshness) **Add to soup the last 5-7 minutes of cooking time.
- 28 oz canned diced tomatoes or stewed
- 4 cups vegetable broth or homemade stock for richer flavor
- 2 cups water
- ½ cup small pasta like ditalini or orzo
- 1 cup canned Great Northern beans drained and rinsed (or use *cannellini beans)
- 1 cup canned kidney beans drained and rinsed
- 1 tbsp olive oil or bacon fat
- 1 tbsp Italian seasoning
- 1 tsp dried basil or fresh if available
- ½ tsp smoked paprika adds rustic depth
- 2 tsp. of Salt
- 1 tsp. of freshly ground pepper to taste
- **Optional garnish: freshly grated Parmesan cheese or a sprig of fresh thyme
How To Make
- Prepare the Vegetables: Heat a large pot over medium heat. Add olive oil or bacon fat and sauté diced carrots, zucchini, celery, and onions for 7-10 minutes, until softened and fragrant.
- Add the Flavorful Base: Stir in minced garlic, canned diced (or stewed) tomatoes, Italian seasoning, basil, and smoked paprika. Cook for 2-3 minutes to let the spices bloom and the tomatoes release their juices.
- Simmer the Soup: Add vegetable broth, water, Great Northern beans, and kidney beans. Bring to a gentle simmer and cook for 10 minutes. Taste and season with salt and pepper.
- Cook the Pasta Separately: While the soup is simmering, cook the pasta according to package instructions. Drain and set aside to prevent it from soaking up too much broth.
- Finish and Add Greens: Stir the cooked pasta into the soup along with chopped spinach or kale. Let simmer for 5-7 minutes, until the greens are wilted.
- Serve and Garnish: Serve warm, garnished with freshly grated Parmesan cheese or a sprig of fresh thyme. Pair with crusty sourdough bread or a side salad.
- Enjoy!
Notes
Tips
- Herb Infusion: Add a tied bundle of fresh thyme and rosemary to the pot while simmering for an extra layer of flavor. Remove before serving.
- Homemade Broth: For a richer soup, simmer vegetable scraps in water to make homemade broth in advance. or use Chicken broth.
- Slow Cooker Option: Combine all ingredients except pasta and greens in a slow cooker. Cook on low for 6–8 hours, then stir in pasta and greens 30 minutes before serving.
- Creamy Variation: Add a splash of heavy cream or cashew milk before serving for a creamy twist.
