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!
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: “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. ★★★★★“
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 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 or vegetarian shepherd’s 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.
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.
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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 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 celery
- 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: 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
I made this in the crock pot with the artisan bread. Fabulous smells all throughout the house! My husband loved the flavors, but our rice came out still hard and uncooked. I followed the suggestion of two hours on low without rice, one hour on low with rice and then I let it simmer another hour until I got off work. I did use basmati rice since that was all I had and I wasn’t sure if it needed instant rice or not. Does the type of rice make a difference? This stuff didn’t soak up anything. Do you know what went wrong? (BTW, my first ever bread was a success! Love love love your recipe!)
Hi Ren, Thank you so much for trying our recipes. It’s always so satisfying when your first real loaf of bread turns out! Basmati rice can take longer to cook than regular white or brown rice, so it sounds like it just needed more time in the pot to cook through properly. If you ever try the recipe again, see if you can add the basmati rice an hour earlier in the process. Cook in the slow cooker on low for 1 hour, add the rice, cook for 1 hour, add the spinach, cook for 1 more hour.
My husband and I eat this soup EVERY DAY for lunch with a sprinkle of cheese on top (have for months now). Honestly, we LOVE this soup and never tire of it! I make several batches at once and freeze them in individual serving sizes. The only change we made was to add 1 lb. of browned turkey sausage, eliminate the pasta, and reduce the amount of water to about half. Instead of pasta, I prepare a box of barley, spoon it into a cupcake tin (about 1/3 cup in each) and freeze it. After it freezes, the barley “cupcakes” are removed from the tin and placed in a large Ziploc bag. I simply take one from the freezer and zap it in the microwave in my husband’s soup bowl for 60 seconds, then pour his serving of soup on top and heat it all together. I prefer to have mine without. Perfect for busy homesteaders! When guests are here for lunch, they typically ask for the recipe. Thanks for sharing, Sally!
I love this recipe. I’ve made it 5 times since discovering it earlier this winter. It’s very forgiving if you need to use substitutions and comes out great every time. I like to add my pasta a little later so it’s more al dente and I tend to hand crush San Marzanos instead of doing paste + diced tomatoes. So good! We top with fresh parsley, parm, and olive oil drizzle 🙂 <3
I’ve been making minestrone soup for years and this is my new favorite! So thick and hearty…… thanks! Oh, I did add some sliced cremini mushrooms.
Hi Sally, I accidentally added 2 tablespoons instead of 2 teaspoons of apple cider vinegar! Will the soup taste ok?? This is what happens when I’m distracted by my kids
Hi Kathleen! Give it a taste and see how it is – it will probably be just fine. If it tastes a bit sour you can try adding a small squeeze of honey to balance it out. Would love to hear if your family enjoys the soup!
Made this soup tonight, it was terrific. Thank you for the recipe, perfect soup for a cold evening.
After a cold afternoon of sitting out on the playground so my son could play with other kids, I’ve got this heating up on the stove. Thanks for a fabulous recipe!
It snowed yesterday so I made this and had it for lunch- with your Artisan Bread and chocolate fudge cakes for two for dessert. Thank you for delicious, easy recipes.
BTW, I ate both cakes- I had to shovel a lot of snow after lunch (that’s my story and I’m sticking to it)!
Really delicious soup! I was worried that I had bought the wrong can (tomato paste vs sauce) because I can only find 6 oz tomato paste cans. I supplemented two tablespoons from another can to make it to the 8 oz in the recipe. It worked out! I also used diced tomatoes with basil and oregano and that was really good too! Thanks for the recipe! I’ll be making this again!
Love love love this soup!! I have made it a dozen times now and it has never disappointed. Easy, forgiving with whatever veggies I have on hand and filling for a perfect lunch or dinner for everyone in the family. Used ditalini pasta which is perfect for this recipe. My favorite!
Made this for the first time tonight and I will absolutely be making it again. This soup was amazing!!!
Another great recipe Sally, thank you!
Why do you drain and rinse the kidney beans. For chili and other recipes I have always dumped beans and juice in together.
Feel free to skip the draining if you’d like, but I would reduce the added broth if doing so.
What do you think about substituting quinoa or farro for the rice/pasta?
Thanks!
Quinoa definitely works, but it soaks up a lot of the liquid in the soup. Feel free to add extra broth.
Sally, Sally, Sally! You’ve outdone yourself with this recipe. My ENTIRE family requests it at least once a week. The meat eaters love it, the Pescatarian/organic/health nut loves it, the “pickiest child in the world winner” loves it, too. Now… the only thing I did differently was I added more broth and cooked the pasta separately (and left that in a different container). The broth is just lovely. So lovely that my youngest pours the broth off the top, heats it and adds just the pasta. (I told you she is picky). Thank you so much and I have given this recipe to two friends already and they adore it as well.
This soup is delicious! One of the easier minestrone recipes I’ve made. I followed the recipe to a T and I will make one revision next time. I used pasta and not rice, and the amount was WAY too much! I ended up with what looked like a pot of pasta with some veggies in it 🙁 It also took away some of the flavor as I had tried it before I added the pasta. I will probably halve the amount next time. I absolutely love making your recipes because there really is no questioning if they will be good or not. They always are, so I find myself turning to your site again and again. Thanks for the yummy recipe!!
Made this recipe today and it was fantastic!! And I currently have your crusty cranberry nut bread in the oven 🙂 Thank you for all these great recipes! Also I love all of the Friends references in your blog <3
I made this soup last week and have been enjoying the leftovers for lunch- it is so tasty!! Super easy to make and a great way to eat some extra vegetables. I’ll definitely be making this one again!
We’ve made this countless times this year. It’s my husband’s favorite soup and it’s all really great flavor. Thanks Sally!
I was wondering if you know or have any salsa recipe. If you cook beans what do you pair it up with? Do you know a recipe of beans sauce or something like that?
In addition, you should make a blogpost describing the importance of eggs or baking powder and its purpose. I am a beginner in cooking and in baking so I would like to learn some things. I like cooking and baking but I am not very experienced.
I remember learning in Middle and High School why eggs are essential in baking and soda etc…
Do you have a measuring conversion chart that you use? I would greatly appreciate if you share it with me.
I generally focus on sweets/desserts but I do have one salsa that I make often: https://route-span.live/fiesta-corn-avocado-salsa/%3Cbr /> I usually explain the importance of each ingredient in each blog post, however I do have a Baking Basics section on the blog for more in-depth information on questions that come up a lot (there in one on baking soda vs. powder): https://route-span.live/category/baking-tips/%3C/p%3E
Loved this hearty, full of goodness soup! Perfect for a cold winter day!
I made this soup tonight. It was my first attempt at minestrone. It came out soooo good! It’s almost like a stew. You were right, the pasta does soak up a lot of the broth, but I don’t mind it. I’m looking forward to leftovers tomorrow!
Very flavorful. I didn’t have butter beans and substituted chickpeas. Worked nicely. I have made many of your recipes and not one has been a disappointment.
I made this last weekend and it was delicious! I used fire roasted tomatoes because that’s what I had on hand, and it gave it a really good flavor with a little heat. The leftovers made for great, quick weekday lunches too. This is a keeper!
Hi Sally! I took this recipe and combined it with one we have from my mother-in-law from years ago (she has since passed away). She called for pretty much the same ingredients except tomato sauce in lieu of paste, no red wine vinegar, no green beans and no butter beans, but she had salt pork in her recipe. So what I did was brown the salt pork, drain the fat, add in the rest of your ingredients and used tomato juice instead of either sauce or paste. It turned out soooo good! My husband was really happy with the soup and we had cold winds today so it was the perfect time for soup and homemade bread! (Didn’t make your bread bowls as my husband doesn’t like those, but we had homemade bread just the same.) We used pasta in the soup, too. We were really happy with the soup and so glad you shared the recipe!!
Your variation sounds fantastic! My husband would love the salt pork in it. I’d love to try it that way sometime. Thank you so much for sharing!
Hello Sally, can we leave out the red wine vinegar or sub it with something else? Thanks!
A splash of apple cider vinegar or balsamic vinegar works!
Made this Monday, and it was delicious!!! I added pasta this time, but think that rice would be delish for next time. And the leftovers have been great this week too!
Sally, I was wondering if you thought if arugula would be good in the soup instead of spinach. I love the zip to arugula but wasn’t sure how it would go in the soup. Love the recipe though!
If you love the taste and flavor of arugula (I do!), I would definitely throw some in instead of spinach. I think it’d be great.
Made this tonight. WOW! So filling, so fresh and so fast. Delicious!!
Made this soup yesterday. Delicious!! Used a 6oz can of tomato paste, because my grocery store only had 6 or 12 oz cans. I added whole wheat orzo as my pasta and put a full bag of baby spinach.