This hearty minestrone soup is thicker than most minestrone soups. Brimming with colorful vegetables, protein-rich beans, and aromatic herbs, it’s as delicious as it is satisfying. Feel free to add rice or pasta to the soup, too, and serve it with a slice of rustic homemade bread for a filling vegetarian meal. You’ll love this soup’s uniquely rich textureโevery spoonful is different!
I originally published this recipe in 2018 and have since added new photos and a video tutorial.
This is vegetable soup and you’re right, it’s not flashy in the slightest. Still, I’m singing its praises because a bowl of this cozy soup is not only healthy, warm, and wholesome, its savory flavors and thickness will keep you full and satisfied. It’s undoubtedly one of my favorite fall dinner recipes.
One reader, Megan, commented: “Iโve been searching for a few years for the perfect minestrone recipe. Iโve tried a lot of the online recipes, 6 in total over the years (they were all bland with almost no flavor!!). This recipe is the one Iโve been searching for!! Full of flavor, my hard-to-please family all loved it too. โ โ โ โ โ “
We’ve loved it on cold winter days, especially served in giant homemade bread bowls or topped with homemade croutons. It’s a soul-warming vegetarian soup that can easily be vegan by using vegetable broth and skipping the optional parmesan cheese topping.
This Is a Thick Minestrone Soup
This minestrone soup is much heartier than what we’re used toโalmost like a chiliโwhich is why I love it so much. The pasta/rice soaks up a lot of liquid, which helps thicken it up. I add a 6-ounce can of tomato paste (not the double-concentrated kind), which is more than most minestrone soup recipes. I also throw in fresh zucchini, carrots, celery, and spinach, plus lots of canned beans. There’s also garlic, onion, diced tomato, and a hefty dose of seasoning. There’s so much color and texture in 1 spoonful, how can you not be satisfied?!
Substitution Suggestions
This soup is pretty forgiving. Just as we do when making this biscuit vegetable pot pie or vegetarian shepherdโs pie, play around with the vegetables you use based on what you like. Here are the substitutions I’ve tried over the last several years, so I know they work wonderfully.
- Zucchini: You can leave this out, or use another squash instead. I’ve also used chopped mushrooms in its place.
- Kidney Bean & Butter Beans: I love this blend of beans, but you can use all kidney or all butter beans instead. Or substitute one or both for chickpeas, cannellini, borlotti, or great northern beans. Or substitute one for a drained can of corn.
- Green Beans: You can use chopped fresh green beans or frozen green beans instead. When I do this, I usually use around 1 and 1/2 cups. Add it when you add the other beansโthey have enough time to cook and soften. No need to thaw if using frozen.
- Skip the Pasta/Rice: You can skip the pasta/rice. No changes needed. The soup will be a little more broth-y.
- Spinach: Feel free to use chopped fresh kale instead, or leave it out. If you want to use frozen spinach, add it in 10 minutes before the end of cooking instead of 5.
- Add Meat: Feel free to add 1 lb. of ground chicken, turkey, or beef. Cook it with the celery/carrots in step 1. Skip 1 can of the beans, and you may want to add another 1 cup (240ml) of broth. Or add 1โ2 cups pre-cooked meat, such as chopped/shredded rotisserie chicken or ham, when you stir in the spinach. Sometimes I even add thinly sliced chicken sausage.
Whichever vegetables you use, I recommend sticking with the seasonings, tomato paste, and broth; these all make up the flavorful tomato base of the soup.
How to Freeze Minestrone Soup
This soup freezes wonderfully! Freeze in a large freezer container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
Can I Make This in a Slow Cooker?
If you want the minestrone soup to cook all day, here are the slow cooker directions. I also included these in the recipe card below. Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker, then add everything else except for the rice/pasta and spinach. Allow to cook for 2 hours on low, then add the rice/pasta and spinach. Cook on low for 1 more hour.
You can also use a slow cooker to prepare my sweet potato turkey chili, too.
Serve in bread bowls or alongside soft dinner rolls, artisan bread, brown butter sage dinner rolls, homemade breadsticks, asiago-crusted skillet bread, sweet potato dinner rolls, ciabatta bread, homemade garlic bread, pizza bread, or olive bread. Or, try a new favorite, grilled cheese sandwiches on homemade whole wheat bread.
Print
Thick & Hearty Minestrone Soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: serves 10
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Description
This hearty minestrone soup is thicker than most. Brimming with colorful vegetables, protein-rich beans, and aromatic herbs, it’s as delicious as it is satisfying. You’ll love this soup’s uniquely rich textureโevery spoonful is different!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup (130g) diced yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1โ2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celeryย
- 1 cup (130g) sliced or diced zucchini
- 4 garlic cloves, minced
- 1 Tablespoon Italian seasoning*
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
- 6โ7 cups (about 1.5L) vegetable or chicken broth*
- 2 cups (480ml) water
- 2โ3 teaspoons red wine vinegar*
- 1 bay leaf
- 1 (15.5-ounce/439g) can kidney beans, drained and rinsed*
- 1 (15.5-ounce/439g) can butter beans, drained and rinsed*
- 1 (15.5-ounce/439g) can green beans, drained and rinsed*
- 1 (14.5-ounce/411g) can diced tomatoes (do not drain)
- 1 (6-ounce/170g) can tomato paste
- 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)*
- 3 cups (120g) fresh spinach, chopped
- optional: grated parmesan cheese and fresh thyme, for serving
Instructions
- Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme. Cook, stirring occasionally, for 6โ7 minutes as the vegetables soften up and let out some juices.
- Add broth, water, red wine vinegar, bay leaf, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add uncooked rice or pasta. Cover and simmer for 35 minutes.ย Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.
- Serve soup warm in homemade bread bowlsย (or regular bowls, of course!) and top with fresh parmesan cheese, if desired.
- Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thickโI always do. (It thickens in the refrigerator as the veggies and rice/pasta soak up the liquid.)
Notes
- Make Ahead InstructionsโFreezing:ย Soup freezes wonderfully! Freeze for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
- Special Tools (affiliate links): Large Pot or Dutch Oven (such as this Le Creuset Dutch Oven or Lodge Dutch Oven)
- Zucchini: You can leave this out, or use summer squash instead. I’ve also used chopped mushrooms in its place.
- Italian Seasoning: If you don’t have Italian seasoning, you can use any combination of Italian spices that you like. Dried basil, rosemary, oregano, etc.
- Broth: Anywhere between 6โ7 cups (about 1.5L) of broth is great. I use 7, and then add a little more when I reheat leftover soup. The rice or pasta soaks up a lot of liquid.
- Vinegar: The vinegar balances out all the flavors. A few splashes of a dry-ish red wine works too!
- Kidney Bean & Butter Beans: I love this blend of beans, but you can use all kidney or all butter beans instead. Or substitute one or both for chickpeas, cannellini, borlotti, or great northern beans. Or substitute one with a drained can of corn.
- Green Beans: You can use chopped fresh green beans or frozen green beans instead. When I do this, I usually use around 1 and 1/2 cups. Add it when you add the other beansโthey have enough time to cook and soften. No need to thaw if using frozen.
- Rice/Pasta: Use brown or white rice or any dry pasta you like best. Stick with smaller-shaped pasta so it fits on your spoonโI usually use orzo. You can also skip the rice/pasta. The soup will be thinner.
- Spinach: Feel free to use chopped fresh kale instead, or leave it out. If you want to use frozen spinach, add it 10 minutes before the end of cooking instead of 5.
- If You Want to Add Meat: Feel free to add 1 lb. of ground chicken, turkey, or beef. Cook it with the celery/carrots in step 1. Skip 1 can of the beans, and you may want to add another 1 cup (240ml) of broth. Or add 1โ2 cups pre-cooked meat, such as chopped/shredded rotisserie chicken or ham, when you stir in the spinach. Sometimes I even add thinly sliced chicken sausage.
- Slow Cooker Instructions:ย Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link), then add everything else except for the rice/pasta and spinach. Allow to cook for 2 hours on low, then add the rice/pasta and spinach. Cook on low for 1 more hour.
Nutrition
- Serving Size: 1 and 1/2 cups
- Calories: 171
- Sugar: 6.7 g
- Sodium: 615.3 mg
- Fat: 3.7 g
- Carbohydrates: 29.6 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Reader Comments and Reviews
Iโm 63 years old, been cooking for 40yrs and this is hands-down best minestrone soup recipe ever. Iโm on a low sodium diet, and we needed no meat meals for Lent. Love that itโs loaded with veggies, beans and lots of fresh spices. The recipe is versatile and delicious. You can tweak & adjust to your personal preferences & still 5-star quality. This will definitely be on rotation!
I am always trying to get my husband to eat more vegetables. I have made minestrone soup in the past, and it’s been pretty good, but this one is fantastic! My husband kept telling me how good it was. I added one 5 oz. link of sausage cut up in small discs, and replaced the zucchini with fresh mushrooms. The flavor of this soup is so good and comforting. With the winter weather we are having, this soup sure was a wonderful meal along side a loaf of fresh baked bread. I will definitely be making this again!
This is the most delicious minestrone I ever had. My husband I both agreed!! It was so delicious and easy to make!!! Thanks Sally the flavor perfect I used fire roasted tomatoes and toasted garlic and fresh herbs.
This soup is delicious! I didnโt have green beans or zucchini so I added cauliflower and it turned out great. The blend of herbs were perfect and the flavor was too. I used orzo and next time I think I will add less of it. Thanks Sally for another wonderful recipe!
Itโs good. Itโs a simple recipe. I recommend browning the tomato paste with the veggies and seasonings before adding the liquid, tomatoes, and beans. I simmered the orzo until it was barely cooked to account for it cooking more as it cooled, so it wouldnโt be mushy. About 18 minutes of simmering once it came to a boil instead of 35, and then I turned off the heat and let the spinach wilt in the hot soup instead of another 5 min of simmering.
Can I add more broth instead of the water?
Hi Becky, Sure can!
Made this yesterday and it was super easy and satisfying. I did it with rice (husbands preference) and added additional chicken stock as it thickened up a lot. Plenty of leftovers for the two of us.
The best minestrone recipe! I sub Ditalini for orzo and itโs just perfect every time. Currently getting my household over the flu!
Tasted wonderful but way too much rice as the recipe is written . The rice soaked up all the liquid. Iโll be adding at least 4 more cups of broth when I warm the leftovers up for another meal.
I did add one pound of ground beef. Omitted the green beans, but still had the kidney and butter beans. I did cook the orzo on the side and added at the end. The other sub I made was juice of a whole lemon in place of the red wine vinegar. This soup tastes amazing.
We love this soup! By far, the Best Minestrone recipe I have ever made!