Minestrone is the hearty vegetable soup of Italian home cooking, and every family makes it a little differently. This version is packed with zucchini, green beans, tomatoes, beans and small pasta, and a Parmesan rind simmered in the broth gives it a rich, savory depth. It is healthy, inexpensive and even better the next day.
A soup of what you have
In Italy, minestrone was traditionally made with whatever vegetables were in season, plus beans and pasta or rice to make it filling. There is no single correct recipe, so feel free to swap in potatoes, cabbage, peas, squash or bell peppers. Aim for a colorful mix and similar-sized pieces.
The Parmesan rind trick
Do not throw away the hard rind of Parmesan cheese. Simmered in soup, it softens and releases a deep, nutty flavor. Keep rinds in a bag in the freezer and add one to any tomato or bean soup. Remove it before serving.
Cut vegetables evenly
Dice everything to about the size of a bean, so you get several vegetables in every spoonful. Add hardy vegetables like carrots first and tender ones like zucchini and greens later, so nothing turns mushy.
Choosing the pasta
Ditalini, small shells, elbows or broken spaghetti are perfect. For leftovers, cook the pasta separately, because it keeps absorbing broth and swells overnight. Rice or barley are good alternatives.
Beans for body
Cannellini beans are traditional and creamy. Kidney beans, borlotti or chickpeas work too. For a thicker soup, mash half a cup of beans with a fork and stir them back in.
Pesto on top
In Genoa, minestrone is finished with a spoonful of basil pesto stirred into each bowl. It adds a fresh, garlicky burst of flavor. Store-bought pesto is fine.
Is minestrone healthy?
Yes. It is full of vegetables, fiber and plant protein, and naturally low in fat. Use vegetable broth and skip the cheese for a vegan version.
Serving ideas
Serve with crusty Italian bread, garlic bread or focaccia. For more vegetable-packed bowls, try our classic vegetable soup or the creamy Tuscan white bean soup.
Storing and freezing
Minestrone keeps 5 days in the fridge. Freeze it without the pasta for up to 3 months, then cook fresh pasta when reheating.
Start with a soffritto
Italian cooks start most soups with a soffritto: onion, carrot and celery cooked slowly in olive oil until soft and sweet. Some add a little diced pancetta for a smoky flavor. Give this step the full eight minutes, because it is the foundation of the soup.
Summer and winter minestrone
In summer, use zucchini, green beans, fresh tomatoes and basil. In winter, switch to potatoes, cabbage, kale, carrots and canned tomatoes, and add a sprig of rosemary. The method is the same; only the vegetables change.
A good soup for meal prep
One big pot makes eight generous servings. Portion it into containers with the pasta kept separate, and you have healthy lunches for the whole week. The flavors deepen every day.
Do you need meat?
Not at all. The beans, pasta and Parmesan rind make minestrone hearty and savory without any meat. If you want it, brown some Italian sausage or diced pancetta at the start.
Frequently asked questions
What does minestrone mean?
It comes from minestra, the Italian word for soup. Minestrone means a big, hearty soup.
Can I use frozen vegetables?
Yes. A bag of frozen mixed vegetables works; add it with the beans so it does not overcook.
Is minestrone vegetarian?
This version is vegetarian. Parmesan contains animal rennet, so leave it out for a strictly vegetarian or vegan soup.