When the weather starts cooling down here in Texas, my kitchen practically begs for a big pot of Homemade Minestrone Soup simmering on the stove. This Italian-inspired classic is one of those soups that feels like a warm hug in a bowl—loaded with colorful veggies, tender pasta, beans, and herbs. It’s hearty enough for dinner, healthy enough to enjoy guilt-free, and comforting enough to bring everyone around the table (even the picky eaters).
If you’ve never made Homemade Minestrone Soup from scratch, don’t worry—it’s surprisingly simple, ready in just about 35 minutes, and made with wholesome pantry staples. Plus, this version skips the wine and uses white grape juice instead, keeping it perfectly halal and family-approved.
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Why You’ll Love This Homemade Minestrone Soup
- It’s bursting with fresh vegetables, pasta, and beans—wholesome comfort in every spoonful.
- It cooks in under 40 minutes but tastes like it simmered all day.
- It’s naturally vegetarian, budget-friendly, and can easily be made gluten-free.
- It makes plenty—perfect for meal prep or feeding a hungry crowd.
- And the best part? It freezes beautifully for those busy weeknights when cooking feels like a mountain to climb.
I first made this soup when my oldest was going through her “I only eat noodles” phase. Let’s just say—after that night, she asked for “the veggie noodle soup” on repeat. Mission accomplished.
What Does Homemade Minestrone Soup Taste Like?
Imagine the comfort of a tomato base, the freshness of sautéed vegetables, and the heartiness of beans and pasta—all dancing together in one bowl. The Italian seasoning brings a subtle earthiness, while the fresh basil at the end gives it that irresistible, garden-fresh aroma. It’s the kind of soup that makes your kitchen smell like an Italian grandma just moved in.
Ingredients You’ll Need for Homemade Minestrone Soup
Let’s talk ingredients, because the secret to an unforgettable Homemade Minestrone Soup isn’t complicated—it’s all about layering simple, wholesome foods to build rich, soul-warming flavor. Every component in this soup has a purpose, from the humble onion to that last sprinkle of basil. Whether you’re a seasoned home cook or new to scratch cooking, these ingredients are easy to find and even easier to love.
Here’s what you’ll need to make the best pot of Homemade Minestrone Soup right in your kitchen:
1. Pasta – The Heart of Comfort
Start with 1 cup of uncooked macaroni (or any small pasta like ditalini or elbow macaroni). The pasta gives this soup its classic Italian comfort feel. For a lighter version, you can use whole wheat or gluten-free pasta—it soaks up the savory tomato broth beautifully. If you love a thicker, more filling soup, you can even double the pasta amount.
Tip: Keep your pasta slightly al dente before adding it to the soup. It will continue to cook in the hot broth, so you’ll avoid mushy noodles.
2. Olive Oil – The Flavor Foundation
Use 2 tablespoons of extra-virgin olive oil, plus a drizzle at the end for garnish. A high-quality olive oil adds that subtle richness and Mediterranean depth that makes every spoonful satisfying. I like to use the same olive oil I use for my Stuffing Chicken Casserole Recipe—it’s versatile and has a smooth, fruity flavor that complements soups perfectly.
3. Aromatic Vegetables – The Trio of Goodness
Every good Homemade Minestrone Soup starts with a mix of aromatics:
- 3 cups diced onion – adds sweetness and a solid base flavor.
- 1 cup diced carrots – for natural sweetness and color.
- 1 cup diced celery – adds earthiness and balance.
When sautéed together, these vegetables create the savory backbone that makes the soup taste like it’s been simmering for hours. Take your time with this step—it’s where the magic begins.
4. Garlic and Italian Seasoning – The Classic Aroma
You’ll need 1 tablespoon chopped garlic and 1 tablespoon dry Italian seasoning. Garlic infuses every bite with a warm, homey flavor, while Italian seasoning (a mix of oregano, basil, thyme, and rosemary) brings that signature herby taste you associate with traditional Italian soups.
If you enjoy the flavor profile of Italian-inspired soups, you’ll also love my Tuscan Chicken Soup for its rich, comforting broth and similar herb blend.
5. Salt – Simple but Essential
Add ¾ teaspoon of salt to balance all the flavors. Remember, you can always add more at the end if needed. Using low-sodium vegetable broth will give you more control over the saltiness of your soup.
6. White Grape Juice – The Halal-Friendly Secret
Traditionally, Minestrone calls for a splash of white wine. To keep this recipe fully halal, we’re using ½ cup of white grape juice instead. It gives a beautiful sweetness and slight acidity that perfectly replaces wine. It helps lift the flavors of the tomatoes and creates that depth of taste without any alcohol.
If you prefer a tangier touch, you can mix equal parts white grape juice and apple cider vinegar for a balanced flavor.
7. Vegetable Broth – The Liquid Gold
Use 6 cups of vegetable broth as the soup’s base. I always recommend a good-quality broth—homemade if you can manage, but a store-bought low-sodium one works perfectly too. It ties all the ingredients together while keeping the soup light yet satisfying.
For more cozy, veggie-based soups like this one, try my Chickpea Potato Soup. It’s hearty, full of flavor, and just as nourishing.
8. Fresh Vegetables – The Stars of the Show
This Homemade Minestrone Soup shines because of its fresh vegetables. You’ll need:
- 1 small zucchini, diced – adds tenderness and a light, garden-fresh flavor.
- 1 (28-ounce) can whole peeled tomatoes – ideally Italian plum tomatoes, which break down into a rich sauce-like texture. Crush them with your hands or a spoon before adding them in.
The tomatoes give the soup its signature color and tang. Using whole peeled tomatoes instead of diced gives a more rustic texture and a deeper flavor.
9. Beans – Protein and Texture
Add 1 (14-ounce) can red kidney beans, drained and rinsed. They bring fiber, protein, and a soft, creamy texture that complements the vegetables. You can also mix in cannellini beans for an even heartier result.
10. Basil – The Fresh Finishing Touch
Finally, stir in ¼ cup of chopped fresh basil right before serving. It’s what gives your Homemade Minestrone Soup that unmistakable Italian aroma. Don’t add it too early—fresh basil is delicate and best added at the end to keep its vibrant flavor.
11. Parmesan Cheese – Optional but Worth It
Top your bowls with a sprinkle of grated Parmesan cheese if desired. It melts beautifully into the soup and adds a salty, umami-rich layer of flavor. For a dairy-free or vegan version, simply skip it or use a plant-based Parmesan alternative.
Why These Ingredients Matter
Each ingredient in Homemade Minestrone Soup plays a role in creating balance—sweetness from the carrots and onions, acidity from the tomatoes, earthiness from the beans, and freshness from the basil. Together, they make a nourishing, one-pot meal that’s as healthy as it is comforting.
This is the kind of soup you can make at the beginning of the week and enjoy for lunches or quick dinners. It’s budget-friendly, freezer-friendly, and a beautiful reminder that comfort food can also be clean, simple, and nourishing.
If you love wholesome soups like this, you might also enjoy my Broccoli Potato Cheese Soup. It’s another family favorite that brings creamy comfort to your table without the heaviness of traditional cream-based soups.
How to Make Homemade Minestrone Soup
If you’ve ever wondered how restaurants get that rich, slow-simmered flavor in their minestrone soup, the secret is simple—it’s all about building flavor in layers. This Homemade Minestrone Soup recipe may look classic and comforting (because it is!), but what makes it truly special is how every step adds depth, warmth, and that irresistible homemade touch.
Below, I’ll walk you through this recipe step-by-step so that even if it’s your first time making minestrone from scratch, you’ll feel like a pro by the time that first spoonful hits the table.
Step 1: Cook the Pasta Separately
Bring a medium saucepan of salted water to a rolling boil. Add 1 cup of uncooked macaroni and cook according to the package directions until just al dente—that means the pasta should still have a slight bite.
Drain the pasta and set it aside.
Why cook it separately?
If you cook the pasta directly in the soup, it’ll soak up all the broth and turn soft over time. Cooking it separately keeps your Homemade Minestrone Soup brothier and the noodles perfectly tender.
Pro Tip: Toss the cooked pasta with a drizzle of olive oil to prevent sticking while you prepare the rest of the soup.
If you love soups with pasta, you might also enjoy my Chicken Noodle Soup with Egg Noodles—it’s another comforting, family-approved favorite.
Step 2: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once hot, add 3 cups of diced onion and 1 tablespoon of chopped garlic. Sauté for about 3 minutes, stirring often, until the onion begins to soften and turns lightly golden around the edges.
Now, stir in 1 cup of diced carrots, 1 cup of diced celery, 1 tablespoon of Italian seasoning, and ¾ teaspoon of salt. Keep stirring and cooking for another 3 to 5 minutes.
What you’re looking for is a bit of browning on the bottom of the pan—this is called fond, and it’s pure flavor gold. Those caramelized bits will add richness and depth to your soup base.
If you’ve ever made my Vegetable Orzo Soup, this step might feel familiar—developing the base flavor with slow-cooked aromatics is key to any great soup.
Step 3: Deglaze and Build the Broth
Now comes the secret step that gives this Homemade Minestrone Soup its distinctive restaurant-quality taste.
Pour in ½ cup of white grape juice (our halal-friendly substitute for wine). The liquid will sizzle—use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. This process, called deglazing, lifts the caramelized goodness into the broth, giving it incredible flavor depth.
Let the grape juice cook for 1–2 minutes, just until it reduces slightly. Then, add 6 cups of vegetable broth and 1 small diced zucchini. Turn up the heat and bring everything to a gentle boil.
Once it’s boiling, reduce the heat to a simmer. Let it bubble softly for 5–6 minutes, or until the vegetables are tender and fragrant.
Step 4: Add the Tomatoes and Beans
Next, grab your can of whole peeled tomatoes (28 ounces) and gently crush them with your hands as you add them to the pot. Pour in all the juices too—they’re packed with rich tomato flavor.
Add 1 (14-ounce) can of red kidney beans, drained and rinsed. Stir everything well to combine.
At this stage, your kitchen will start to smell absolutely heavenly—the kind of smell that makes everyone wander in and ask, “What’s cooking?”
For a creamy, bean-rich variation, try my Parmesan Tomato Cannellini Bean Soup. It has a similar Italian flair but with an extra comforting twist.
Step 5: Bring It All Together
Now that your broth is rich and flavorful, it’s time to add the cooked pasta. Stir in the macaroni and let the soup simmer gently for about 3–4 minutes, just long enough to heat everything through.
If your soup looks a little thick, don’t panic—just add an extra splash of vegetable broth or even water. Minestrone is forgiving and easily adjustable to your texture preference.
Taste and adjust your seasoning at this point. Sometimes a pinch more salt or a crack of black pepper is all it takes to make those flavors pop.
Step 6: Finish with Fresh Basil and Olive Oil
Remove your pot from the heat and stir in ¼ cup of chopped fresh basil. Fresh basil brings that bright, aromatic lift that turns your soup from good to amazing.
For serving, ladle the Homemade Minestrone Soup into bowls and top each with:
- A drizzle of good-quality olive oil for richness
- A sprinkle of grated Parmesan cheese (optional but highly recommended)
- Maybe a few extra basil leaves if you want to impress your dinner guests
Pair it with a crusty loaf of bread or some warm garlic rolls like my Garlic Swirl Rolls for a full Italian-style comfort meal.
Step 7: Serve and Savor
Take a moment before your first bite to appreciate what you’ve created—a bowl of Homemade Minestrone Soup made with love, patience, and fresh, nourishing ingredients. This soup isn’t just food—it’s a memory in the making. Whether you’re feeding your family after a long day or prepping for a week of cozy lunches, this dish will fill your home with warmth.
If you’re a fan of make-ahead meals, you’ll also love my Slow Cooker Amish Corn Chowder. Like this soup, it’s wholesome, hearty, and perfect for busy evenings.
Tips and Tricks for Perfect Homemade Minestrone Soup
- Don’t skip the fond: Those little brown bits on the bottom of the pot pack flavor you don’t want to miss.
- Make it gluten-free: Swap the pasta for gluten-free macaroni or even quinoa for a lighter twist.
- Add protein: Toss in cooked shredded chicken or chickpeas for a heartier version.
- Avoid mushy pasta: Keep the pasta slightly al dente before adding it to the soup.
- Freeze it smart: Freeze in single-serving containers for easy lunches or dinners later on.
Pro tip: If your soup thickens after storing, just add a splash of broth or water when reheating. It’ll taste freshly made.
Storage for Homemade Minestrone Soup
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Divide into portions, cool completely, and freeze for up to 3 months.
- Reheat: Warm gently on the stove, stirring occasionally. Avoid over-simmering—it can make the veggies too soft and basil lose its brightness.
FAQs
Can I use different beans?
Absolutely. Cannellini or navy beans work beautifully too.
Can I make it without pasta?
Yes, you can leave out the pasta or swap in rice, farro, or lentils for a heartier, grain-based version.
Is this soup vegan?
Yes—just skip the Parmesan or use a dairy-free alternative.
Conclusion
This Homemade Minestrone Soup is proof that simple ingredients can create something truly comforting. It’s easy to make, deeply nourishing, and perfect for sharing with the people you love most. Every spoonful feels like a little reminder that wholesome cooking doesn’t have to be complicated—it just has to come from the heart.
If you loved this soup, you might also enjoy my Chickpea Potato Soup or Broccoli Potato Cheese Soup.
So grab your pot, chop your veggies, and let’s get cooking. Your cozy bowl of homemade goodness awaits.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Homemade Minestrone Soup (Easy, Healthy, and Family-Friendly)
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 15 cups
- Category: Soup
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Description
Our tried and tested recipe for Classic Minestrone Soup has slow-simmered flavors in just 35 minutes! Bursting with fresh vegetables, pasta, tender beans, zucchini, and basil, this wholesome Italian soup is comforting, hearty, and only 111 calories per cup.
Ingredients
- 1 cup uncooked macaroni, gluten-free if desired
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 3 cups diced onion
- 1 tablespoon chopped garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon dry Italian seasoning
- 3/4 teaspoon salt
- 1/2 cup dry white wine
- 6 cups vegetable broth
- 1 small zucchini, diced
- 1 28–ounce can whole peeled tomatoes, preferably Italian plum tomatoes
- 1 14–ounce can red kidney beans, drained and rinsed
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese for serving, optional
Instructions
1. Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until the onion starts to brown slightly, about 3 minutes.
3. Add carrots, celery, Italian seasoning, and salt. Stir to combine. Continue cooking, stirring often, until the vegetables are softened and a fond develops on the bottom of the pot, 3 to 5 minutes.
4. Pour in white wine and cook, stirring, until most of the wine is evaporated, 1 to 3 minutes.
5. Add vegetable broth and diced zucchini. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 4 to 6 minutes.
6. Crush the tomatoes into the soup and add any sauce from the can. Stir in beans and cooked macaroni. Simmer until heated through, about 4 minutes.
7. Remove from heat. Stir in chopped basil. Serve hot, garnished with Parmesan cheese and a drizzle of olive oil if desired.
Notes
Fond is the golden brown crusty bits that form on the bottom of the pot when cooking vegetables—these add rich flavor to the soup.
The soup can be made ahead up to 5 days in advance. To rewarm, bring to a gentle simmer over medium-high heat, stirring occasionally. Avoid prolonged simmering to keep the pasta and zucchini from overcooking.
Minestrone can be frozen for up to 3 months. Cool completely before freezing in portioned containers. Thaw overnight in the refrigerator or reheat gently from frozen.
Nutrition information is calculated without garnishes.
