What Is Minestrone Soup?
Published 2026-10-28
Minestrone is a classic Italian vegetable soup, usually made with a tomato broth, beans, pasta or rice and whatever vegetables are in season. There is no single official recipe, which is part of its charm: every family makes it a little differently. It is filling, meatless in many versions, and easy to keep on hand in canned form. Here is what goes into it and how to serve it.
Classic ingredients
Most minestrone starts with onion, carrots and celery cooked in olive oil, then adds tomatoes, broth, beans such as cannellini or kidney beans, small pasta and vegetables like zucchini, green beans, cabbage or spinach. Herbs such as basil, oregano and parsley are common. Some cooks add a parmesan rind while the soup simmers for extra savory flavor.
Canned minestrone
Ready-to-serve canned minestrone includes beans, pasta and vegetables in a tomato broth, so it is a complete, meatless bowl in minutes. Just heat and serve. Compare labels for sodium, serving size and whether the recipe fits your dietary needs. A four-pack of large cans covers several quick lunches.
Make it heartier
Add a drained can of beans, a handful of small pasta or leftover cooked rice to make it more filling. Stir in spinach or chopped kale during the last few minutes. Browned Italian sausage or diced cooked chicken turns it into a hearty dinner. A spoonful of pasta sauce or canned diced tomatoes deepens the tomato flavor.
Serving ideas
Top each bowl with grated parmesan, a drizzle of good olive oil and black pepper. Serve with crusty bread, garlic toast or a grilled cheese sandwich. Minestrone also pairs well with a simple salad for a light meal. Leftovers keep in a covered container in the refrigerator for a few days; the pasta will soften, so add a splash of broth when reheating.
Is minestrone vegetarian?
Many minestrone recipes and canned versions are meatless, but some are made with meat-based broth or pancetta. If you need a vegetarian option, read the ingredient list on the label carefully before buying.
