Classic Minestrone

Classic Minestrone

157 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Michelle Chen
Recipe by  Michelle Chen

“This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
  2. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
  3. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

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Reviews (157)

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I was expecting this to be a lot better, judging by all the positive reviews. It was rather bland. I followed the recipe to the letter (as I always try to do before rating a recipe), and came up with a soup that was just fair. I think it needed more tomatoes for body and taste, and I'll agree with one reviewer who thought the thyme was a little much. I had to add lots of salt before I could eat it and enjoy it. I noticed after reading over the reviews that more often than not if a review got 5 stars, the reviewer had added something to the recipe (e.g., potatoes, garlic, in one instance a ham bone!). I think this is one of those recipes that's good to have as a base to work from, then alter to personal tastes. I'll use this recipe again, but not without some tweaking. * After the minestrone sat overnight, the flavor improved dramatically. Still not the five-star recipe I'd like, but the improvement was enough that I will bump it up to four stars.



I made this soup for a family gathering. I scaled it to serve 20 people and it turned out very well. I'm a strict vegetarian so I had to make something good to impress the meat-eaters of the group. . . all of them asked for the recipe. I tried to take a lot of advice from the user reviews before cooking and made some changes: 1. The scaled recipe called for 5 leaks. I subsituted one leak for an onion. So if using the current scale, probably half and onion and one and a half leak would suffice. 2. I sauteed one clove of garlic in the olive oil before adding any vegetables. Again, with scaling, you might not need that much. 3. I couldn't find any cannellini beans so I used kidney beans. My italain stepmom laughed at me, but it turned out good, so she stopped laughing after she tasted it. 4. I did let it sit in the fridge overnight before serving. It really added a LOT of flavor. 5. I think the stock you choose is probably the most important part of this recipe. I was fortunate enough to have really good vegetable stock. Can't remember the brand or I would share it, sorry. 6. I didn't put as much thyme in as called for. I served it with another recipe from allrecipe's: Great Garlic Bread, submitted by Noelle. Good stuff.



This is a great recipe. Like others I added a bit more... spinach, carrots, zucchini, and italian seasoning instead of the thyme. I also added just a few tablespoons of tomato puree and canned tomatoes instead of fresh. Also threw in a bay leaf of two and a part of a parmesan rind to richen the flavor. Also, very important to add the beans. I made it in two batches, and only put the beans in one as hubby is not a fan. The bean juice added a great dimension to the broth. Next time will definatly add it to all and just let him pick out the beans!

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Amount Per Serving (4 total)

  • Calories
  • 320 cal
  • 16%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 471 mg
  • 19%

Based on a 2,000 calorie diet



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Suki's Spinach and Feta Pasta


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