My Grandma’s easy, traditional minestrone soup recipe is one of the healthiest vegetable-heavy soups you’ll make, and it tastes far better than any of those Olive Garden minestrone soup copycat recipes thanks to the secret ingredient in the savory broth.
There’s nothing like beloved core family recipes from your childhood. They just hit differently, you know? Just like my mom’s pot roast and spaghetti with meat sauce, this comforting minestrone soup was a staple as I was growing up, and is one of my favorite memories associated with my Grandma Frieda. Her recipe comes from San Francisco’s Petrini Gourmet Grocery Stores and was likely cut from the San Mateo Times’ newspaper recipe section to promote more soup bone sales for the homemade beef broth.
Minestrone is a thick vegetable soup and it’s the perfect gateway to woo non-veggie lovers into getting a head start on their five-a-day. The brothy yet hearty soup is also loaded up with beans, potatoes, pasta, and Parmesan. Most people think classic minestrone soup as a vegetarian soup, but Petrini’s recipe begins with salt pork. Because we’re living in modern times, I use bacon, but pancetta would also be delish. Grandma’s newspaper recipe also calls for a super simple stock of bones and water slow-simmered for flavor. But I like a richer, heartier stock so my homemade beef stock fit the bill here. Or if you prefer, use chicken broth (this is my favorite homemade) or veggie stock instead. You should seriously stop what you’re doing and go make this soup right now.
What’s in Minestrone Soup
Because this soup has the simplest of ingredients and can be made with ease, the key is starting with the best quality you can find or afford. Here’s what you’ll need to make it:
- Bacon (you could also use pancetta)
- Onion
- Carrots
- Leeks
- Celery
- Beef stock (chicken or vegetable stock or broth would also work just fine)
- Kosher salt and freshly ground black pepper
- Parmesan cheese and Parmesan rind
- Potatoes
- Macaroni (or another small pasta shape of your choice)
- Diced canned tomatoes
- Red kidney beans
- Frozen peas
Pro Tip: The other source for this soup’s distinctive minestrone flavor comes from the awesome umami of Parmesan cheese, and while grandma’s recipe doesn’t call for it I have a secret that I learned of long ago: to cook the broth with a few leftover rinds of Parmesan cheese. This step really imparts that cheesy flavor and takes your broth from a tepid vegetable flavor to a minestrone all the way.
How to Make Minestrone Soup
Cook the bacon. I do this in a Dutch oven over medium-high heat and cook it until browned. Then, I toss in the onion, carrots, leeks, and celery and cook until the veggies have softened.
Add the umami. Next, in goes the beef stock, kosher salt, pepper, and cheese rinds. I bring the mixture to a boil and cook for about 15 minutes.
Simmer and build flavor. Add in the potatoes, macaroni, and tomatoes, then partially cover the minestrone soup and let it cook for another 20 minutes before adding in the kidney beans and peas (you don’t want to overcook those).
Top with plenty of Parmesan and serve. Just before serving this crazy delicious minestrone soup, I stir in freshly grated Parmesan cheese.
What is the Difference Between Minestrone and Vegetable Soup?
Vegetable soup doesn’t typically have pasta or beans in it, while minestrone does, but both are considered vegetable soups.
Can I Add Other Vegetables to Minestrone?
Absolutely! One of the best things about this Italian soup is it can truly be a clean-out-the-fridge recipe you can fiddle with based on what you have on hand or what’s in season. Traditionally, the are the vegetables that most often show up:
- Tomatoes
- Onion
- Carrots
- Celery
- Potatoes
- Beans (kidney and Great Northern beans are my favorites)
- Peas
- Leeks
- Zucchini
- Cabbage (shred it thin)
- Spinach
- Kale
- Broccoli
- Cauliflower
- Green beans (canned works wonders)
- Fresh herbs, like basil, oregano, or parsley, or garlic would also be yummy, as would bay leaves
Tips for Making the Best Minestrone Soup
- Use a small macaroni or pasta that matches the diced size of your veggies for equal taste in every bite.
- If you don’t have the time or inclination to make your own stock from scratch, always choose a grocery store version that’s high quality with ingredients you can actually read.
- Homemade minestrone freezes incredibly well. I recommend freezing it in individual containers (like glass jars) so you can reheat a single serving at a time for quick lunches and dinners.
- To make this minestrone soup vegan, skip the bacon and use a rich vegetable stock in lieu of beef stock, and use olive oil to sauté your veggies, since you won’t have any bacon grease to cook them in.
What to Serve with Minestrone
- The BEST Garlic Bread
- Outrageous Herbaceous Chickpea Salad
- Ultimate Italian Salad Platter
- Killer Garlic Rolls
- Chicken Caprese Sandwich
- Pepperoni Pizza Rolls
- Kale Salad with Parmesan and Pine Nuts
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
My Grandma’s BEST Minestrone Soup
Ingredients
- 4-5 slices bacon , roughly sliced into bite size pieces
- 1 small onion , chopped
- 1 cup chopped carrots
- ⅔ cup chopped leeks , white part only
- ⅔ cup chopped celery
- 3 quarts beef stock , (12 cups)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2-3 chunks of Parmesan cheese rind
- 1 ½ cups potatoes
- 1 cup small macaroni
- 1 15- ounce can diced tomatoes
- 1 15- ounce can red kidney beans , rinsed and drained
- ⅔ cup frozen peas , thawed
- 1 ½ cups grated Parmesan cheese
Instructions
- Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.
- Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
- Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.
- Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.
- Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste.
- Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.
Notes
Nutrition
More Easy Soup Recipes to Make
- The Best French Onion Soup
- The Best Homemade Chicken Noodle Soup
- Matzo Ball Soup with Chicken Meatballs
- Vegetarian Crockpot Lasagna Soup
- Slow Cooker Tuscan White Bean and Sausage Soup
- Homemade Beef Broth or Stock
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Brandon
This guide on making the best minestrone soup is perfect for cozying up during chilly days! I love how it emphasizes using fresh, seasonal ingredients for maximum flavor. The combination of vegetables, beans, and pasta makes it a hearty and satisfying meal. I can’t wait to try out these tips and enjoy a delicious bowl of homemade goodness!
My grandma would thank you too Brandon, so I will for her.
rose
WOW! Thank you, thank you, thank you! My fiancé loooooves, and requested I make minestrone soup. All the times I’ve tried it I’ve never particularly enjoyed it, so I’ve never made it at home. Followed the recipe to a T (just subbed gluten free pasta since he has celiac) and oh my goodness I am a minestrone convert now!!!! Plus, he absolutely loved it and said it was the best he’s ever had. Big praise!
Joan Murphy
Awesome recipe. I only changed one item…replaced leeks for cabbage and turned out delicious! I did add a bit more carrots and beans too.
In my book, there’s nothing wrong with adding more veg. Glad you liked it Joan!
Maree Browne
I really enjoy your recipes Thank you. Maree B
Heidi
Thank you for your support Maree!
D Lindberg
My favorite soup in the entire world! Everyone thinks I know how to cook now. Thank you!! Will be something stored in my recipe book forever.
Dpallazza
I love the Parmesan rind suggestion and both this and bacon adds such great flavor. I prefer to use just the bacon drippings with vegetables in this soup. And I add traditional Italian seasoning with a bit of garlic as well. Delicious. Thank you!
I’m glad I was able to give you a new tip for this classic soup :) Enjoy!
Missy W.
Great substitute for canned minestrone, as it’s much healthier! In fact, a can of progresso minestrone has 690mg sodium per serving! (1380 per can) Thanks for the recipe!
Ashley @ Foodie Crush
Absolutely! Thanks Missy
Dale
looks delicious
Patti
I loved Frieda. She was a marvelous cook, everything she made was delicious. She was a hard act to follow when I married her son. This soup brings back so many great memories of a wonderful woman.
Ashley @ Foodie Crush
I am so glad!! <3 I love how food is connected to memories!
El
Synchronicity!! Needed to clear out the fridge on the weekend, in preparation for closing up the cottage, so made minestrone. The recipe I had was essentially vegetarian – no meat and used veggie stock. No leeks, but I had some parsnips. This recipe also called for kale, chard or spinach. Since I was pushed for time, I used baby spinach. Didn’t think to add the Parmesan rinds – next time! I did add a crumbled dried red Thai pepper and a few other herbs, plus fresh bay leaves, to give it a bit of a zing. The smallest pasta I had was Orzo, which worked out nicely. As you say, a bit in every bite! Will have to try your version with the bacon and beef broth – report to follow!! Thx for a tasty recipe!!
So glad the soup was not only good but it served double duty as a clean out. Love the orzo idea.
James Goacher
I have only 15 yrs to go for my birthday telegram from the Queen/Whoever, so I am going to eat a bowl of this four days in a row, maybe five to make sure :-)
If it dosen’t work I’ll let you know :-D.
Ha! We will all be waiting James!
Melinda T.
I plan to make this when the weather begins to turn cooler, and I’m excited about that! One question: I’m planning to make some bone broth soon, what modifications might I need to make in the recipe to accommodate using that instead of stock? I would imagine I’d want to be careful with salt (but you already noted that above). Anything else? Thanks for this recipe, I can almost smell my nonna’s house when she was making a minestra…!
I think you’d be fine with the bone broth route, and yes, keep an eye on the salt and enjoy!
Vinve
Awesome recipe… my soup tasted so good!
I tweaked a bit by adding ground turkey instead of bacon. Thanks!
Ashley @ Foodie Crush
Great idea!! Thank you Vinve!
Pam Lobb
I wanted a really good minestrone soup. Did as you suggested with the homemade beef stock. Was wonderful . Thank you.
Ashley Sorenson
So glad you loved it, Pam!
Ian Munro
I loved this recipe and so did the family.
A couple of tweaks: cannellini beans instead of kidney beans; fresh home-grown tomatoes in place of tinned and a double handful of kale added at the same time as the tomatoes. Delicious!
Thank you.
Ashley Sorenson
I love how you made it your own! What a great weeknight meal!
Mitch karison
looks so delicious and I would love have this. I will try to make this soup. Awesome guide. Thanks
Will
Making this now. I threw everything from zucchini, yellow squash, cabbage, kale, canned beans and tomatoes, carrots, potatoes, onion and ground beef. The crockpot is full and the aroma is great. I am going to cook the pasta separately and add later.
Good on you Will. And glad it’s perfuming the kitchen. Enjoy!