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 texture—every spoonful is different!
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.
One reader, Megan, commented: “I’ve been searching for a few years for the perfect minestrone recipe. I’ve 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 I’ve been searching for!! Full of flavor, my hard-to-please family all loved it too. ★★★★★“
I originally published this recipe in 2018. We’ve loved it on cold winter days, especially served in giant homemade bread bowls. 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 to—almost like a chili—which 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, 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 beans—they 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 1–2 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.
Serve in bread bowls or alongside soft dinner rolls, artisan bread, brown butter sage dinner rolls, homemade breadsticks, or olive bread. Or, try a new favorite, grilled cheese sandwiches on homemade whole wheat bread.
PrintThick & 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 texture—every 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 (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celeryÂ
- 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
- 6–7 cups (about 1.5L) vegetable or chicken broth*
- 2 cups (480ml) water
- 2–3 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 6–7 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. Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.
- Serve soup warm in homemade bread bowls (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 thick—I always do. (It thickens in the refrigerator as the veggies and rice/pasta soak up the liquid.)
Notes
- Make Ahead Instructions—Freezing: 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 6–7 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 beans—they 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 spoon—I 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 1–2 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:Â 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
The only ingredient I would add is some green cabbage. but I can’t wait to try this! Almost like a stew, but I love thicker soups!
My visiting vegan grandchildren raved about this soup! Said it was better than the one they have been making and asked for the recipe. I was happy that I could make something that fit their diet. I also make it for us and sometimes add sliced sausage to it.
This is amazingly good for a vegetarian (me) and husband who doesn’t eat vegetables, except peas and carrots, I have made this as recipe and then I’ve made it again without the green beans which husband prefers
My wife and I loved this soup. Used several things I had on hand, garbanzo, kidney and green beans, beef stock. Pasta was spiral. I probably used a bit more carrot, onion and garlic than called for. It was really tasty and went well with the french bread we had on hand.
This was a wonderfully satisfying and delicious soup. I think, for me, I’m going to add a bit less rice next time.
I ended up using quinoa instead of rice and it turned out great. Very tasty recipe and pretty easy as well!
What do you think about using black / forbidden rice?
Hi Sarah, we haven’t tried it, but don’t see why not!
Absolutely delicious!! Followed the recipe exactly, except when I added the red wine vinegar I accidentally added 3 T instead of 3 t (oops!) but it delicious anyway! Added some Italian chicken sausage, but it would be plenty hearty without it. My husband’s not a big soup guy, but he was raving about this one. Perfect for the snowy blizzard we just had in the Midwest!
Outstanding recipe! Sooooo delicious and hearty.
Undoubtedly the best minestrone I’ve ever tasted! So rich. The only thing I would do differently is to cut the amount of pasta to a cup. The pasta absorbed a lot of the broth.
This soup is amazing. My husband said it’s the best soup I have ever made! Very flavorful!
This soup is delicious!
I made this yesterday and it was delicious. Perfect for a cold and snowy day. My husband says this soup should go in our regular rotation. Since he does love meat, that’s a huge compliment. We loved getting different veggies and beans in every bite. I made it as written, but added a little less orzo (I used about 1 cup, so just a little less), since so many readers said the full amount was a bit too much. It came out perfect! This will become a winter staple in our house!
Excellent! So perfect for winter
The Best! I need not try any other minestrone ever. I used all chicken broth for the liquid so I didn’t have to store any leftover broth. I added some snow peas; I delayed adding the zucchini until I added the pasta (some small ring style pasta that’s good for soup). My cooking times were much shorter — about 10 minutes instead of 35 to cook the vegetables, and then another 10 minutes to cook the pasta.
Delicious and very forgiving recipe. I used tiny pasta, the entire can of tomato paste, and a splash of red wine instead of vinegar. A really nice snow day project and will make it again.
Made this today and it is so good! I used kidney beans and black beans as that’s what I had on hand. Next time I would probably use less rice, maybe 3/4 of a cup. it made a ton of soup, shared some with my daughter and my neighbors and froze some.
Great soup! Easy to make and perfect for winter.
We had a snowstorm coming and nothing goes better with a snowy day than homemade soup and crusty bread. My first time making this recipe and it definitely will not be my last. So good.
Do you think quinoa would work instead of rice?
I can’t see why not. You may want to reduce to 1 cup uncooked quinoa.
I read about zucchini in the notes but not in the ingredients. How much would you do and when would you add it?
Hi Amber, it is in the ingredients – under the onion, carrots, and celery – add with the other vegetables in step 1! Enjoy 🙂
Sorry I see it now just missed it
Hi Sally, this is my first time making the minestrone soup. I added the 1 1/3 cups of uncooked rice and it came out too thick. I was unsure about adding more broth because I thought it would change the flavor. My husband wasn’t a fan especially with all the rice. Any suggestions for next time?
Hi Terri, you can reduce the rice or add more broth to help thin the soup out. Even if you have some leftover, you can add more broth.
I’ve been searching for a few years for the perfect minestrone recipe. I’ve 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 I’ve been searching for!! Full of flavor, my hard-to-please family all loved it too. Thank you for this recipe!!
This is a good recipe. My husband is enjoying it right now.
This was really good. I ate 2 bowls. I used brown rice and added mild turkey sausage. The only thing I would change next time is to add less tomato paste. Thanks so much for a great recipe.
Turned out great!!! I used kidney, garbanzo and black beans, also only used 4 cups of chicken broth as that was all I had and used ditalini pasta. The red wine vinegar was a great addition! Makes quite a bit, but will be freezing some. Thanks for a great recipe!
I think I may have cooked it for too long, because it became more of a gumbo consistency. It was very good though, about a 9/10 in my book! Now my family will be enjoying this all week!
I’ve made this recipe in a huge pot. It’s great to share with others in quart containers. I put a rind from Parmesan or Romano cheese in the pot while cooking.
I made this soup for a group of friends, but was not at all sure I was going to like it- I was sure wrong!! We all loved it- will definitely be making it again!!!
I was wondering about cooking this soup in the crock pot on low for a longer amount of time, to prepare it earlier for a get together. would the veggies cook too long and get soft?
Hi Denise, see recipe Notes for full crockpot instructions. This method works great and we don’t find the veggies to get too soft at all. Hope it’s a hit!
Such a good soup! And easy to make. I can’t eat beans, so I put in some Italian sausage instead. Frozen spinach worked well adding it early on with the other veggies. I also added some veggie broth concentrate to the water. I cut the rice in half and it still thickened up just like the video/pictures. So yummy! I will use the base recipe again and play around with variations. Looking forward to more of your dinner recipes!