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+ servings
Bowl of Minestrone soup on a table

Italian Minestrone Soup

Authentic Italian Minestrone Soup, loaded with vegetables and greens. This is the best minestrone recipe, tastier and more traditional than the Olive Garden minestrone. Healthy, hearty, comforting Italian soup. Perfect for dinner with plenty leftover for lunch the next day!
Course Soup
Cuisine Italian
Keyword Italian Minestrone Soup, vegetable minestrone soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people


Minestrone Vegetables

  • 1 onion chopped
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 1 cup green beans sliced
  • 4 cloves garlic crushed and sliced
  • 1 zucchini sliced
  • 4 tomatoes chopped
  • 1 cup frozen peas
  • stems from 4 beets chopped into bite sized pieces
  • ¼ cup fresh parsley finely chopped
  • beet leaves from 4 beets roughly chopped
  • 2 tablespoons extra virgin olive oil

Minestrone Soup

  • 4 litres soup stock beef, chicken or vegetable stock
  • 1 cup of pasta Orzo, Macaroni or Ditalini 
  • 2 oz 50 grams of Prosciutto optional

Minestrone Garnish


  • Heat oil in a large stockpot on high. Saute onions and carrots and celery for 5 minutes.
  • Add green beans, garlic, zucchini, tomatoes, peas, beet stems and parsley until caramelized.
  • Pour soup broth into the pot and add pasta. Bring to a boil and simmer for 10 minutes.
  • Stir in chopped beet leaves, prosciutto and basil and season with salt and pepper.
  • Ladle into bowls and sprinkle with grated parmesan, fresh basil and a small dollop of fresh pesto.