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Minestrone Soup Recipe

Published by: Chef Matty Riedel • Updated: January 30, 2024

There’s no denying that the Italians knew how to whip up a good soup, even if they were more popular for their pizza and pasta. This minestrone soup recipe is a prime example of soupy excellence. I wish there were more from the Italians!

And, of course, in true Italian style, this delicious, wholesome soup features pasta, making it a filling meal. Especially during the cold months, a steaming bowl minestrone is a winter favourite that enjoys an almost revered spot at the family dinner table.

Minestrone Soup Recipe

minestrone soup recipe
Minestrone Soup Recipe
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 15 minutes
COOK TIME 35 minutes
COURSE soups, Starters, Vegan & Vegetarian
CALORIES 412 kcal



  • Celery stick, finely chopped
  • Onion, finely chopped
  • Carrot, peeled and finely chopped
  • Courgette, finely chopped
  • 1-3 tablespoons Olive oil, depending on how health-conscious you are!
  • 400 grams Canned chopped tomatoes
  • 400 grams Canned cannellini beans, drained and rinsed
  • 70 grams Smoked pancetta, diced
  • 1/2 teaspoon Dried oregano
  • Garlic clove, large and crushed
  • 1.2 litres Chicken stock, you can use stock cubes
  • 2 tablespoons Tomato puree
  • 70 grams Small pasta I use dried spaghetti broken into short lengths
  • A quarter head of finely shredded green cabbage
  • Bay leaf
  • 100 grams Any greens that you like, I stick to cavolo nero, chard, or kale—these flavours work really well in minestrone
  • Salt and pepper, for seasoning


  • Using a large casserole or saucepan over a low or medium flame, heat the oil.
  • Once it’s hot enough, add in the celery, onion, courgette, carrot, and pancetta, and gently fry this for about ten minutes.
  • Next, add the oregano and garlic and let this cook for a minute.
  • Now, add your tomato puree, vegetable stock, cannellini beans, bay leaf, and chopped tomatoes. Season with salt and pepper to your taste, stir well, and let the soup simmer for about 30 minutes, with the lid on.
  • After your minestrone is done simmering, add the greens and pasta and let the whole thing cook for another 10 minutes, once again with the lid on.
  • Your minestrone is now ready! Ladle this into serving bowls, garnish with the parmesan and a bit of basil and you can dig right in.
Chefs Tips
  • To make a vegetarian version of this soup, skip the pancetta and use vegetable stock instead of chicken stock.
  • If you have Parmigiana rind in the house, you can add that to the soup for an extra punch of savoury flavour. Don’t forget to remove it before serving, though.
  • Minestrone can be quite forgiving when it comes to the vegetables you add in. Feel free to leave out any veggies you don’t fancy, as well as the pancetta. Though this may cause a slight variation from the original in the flavour, it’s going to take away little from the overall taste.
Nutritional Information
Calories: 412kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 21mgSodium: 702mgPotassium: 1070mgFiber: 7gSugar: 8gVitamin A: 173IUVitamin C: 11mgCalcium: 119mgIron: 5mg
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What Goes With Minestrone Soup?

You can serve bruschetta, dinner rolls, garlic bread, a fresh salad, roasted or baked sweet potatoes, grilled cheese sandwiches, and roasted seasonal veggies, such as green beans, bell peppers, and butternut squash (a personal favourite).

Is Minestrone Soup Thick or Thin?

Minestrone is meant to be a thick soup, so don’t worry if the consistency is thicker than normal soup.

Minestrone Soup Recipe: Conclusion

You can pull this recipe off whether you’re working on a budget (those all too familiar end-of-the-month budget woes) or have a little spare change to splurge on some fancy ingredients. Whip this up any time for a nourishing bowl of warmth!

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Chef and Restaurant Owner Matty Riedel
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