How to Make Homemade Minestrone Soup (and save some for later)

I make a lot of soup, but minestrone is probably the soup that I make most often. Today I’m sharing my basic recipe for homemade minestrone soup, but I also love to use minestrone as a ‘catch all’ soup. This means that I use anything I want to get rid of in the fridge or the garden and add it to the soup. It means my soup always comes out a little different, but still with that classic minestrone flavor.

I also always make a double batch and freeze half (before I add the noodles). This makes it easy to pull out a homemade batch of soup any night. You can see my complete guide on making homemade soup or you might like some of these recipes:

• Simple Butternut Squash Soup
• Mongolian Beef Soup
• White Bean and Ham Soup

Why Minestrone is a Great Soup

Minestrone is one of those soups that feels like a warm hug in a bowl. It’s packed with vegetables, beans, and pasta, which makes it hearty and satisfying, yet still healthy and light. The beauty of minestrone is its flexibility—you can swap in whatever seasonal vegetables you have on hand, add extra beans for protein, or use a different pasta shape depending on what’s in your pantry.

It’s also perfect for meal prep. A big pot makes several servings, so you can enjoy it for lunch or dinner all week long. Plus, it reheats beautifully, and the flavors often taste even better the next day once everything has had a chance to meld together.

How to Freeze Minestrone Soup

Minestrone freezes incredibly well, making it a convenient go-to for busy weeks. Here’s how to do it:

1. Cool completely – Let the soup cool to room temperature before freezing.
2. Portion it out – Use airtight containers or freezer-safe bags. If using bags, lay them flat to save space.
3. Skip the pasta – If possible, leave out the pasta before freezing and cook it fresh when reheating. This prevents it from getting mushy.
4. Freeze for up to 3 months – Label the containers with the date so you know how long it’s been stored.

Reheating Tips:

• Thaw overnight in the fridge or reheat directly from frozen on the stovetop over low heat.
• Add the pasta, fresh herbs, or a little splash of broth during reheating to bring the soup back to life.
• Taste and adjust seasonings after reheating, especially salt and pepper.

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Minestrone Soup Recipe

This delicious is perfect for cold nights and easy to adjust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Servings: 6 people

Ingredients Method

Ingredients

  

For the Base

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion diced
• 2 medium carrots chopped
• 2 celery ribs thinly sliced
• 1 teaspoon sea salt plus more to taste
• Freshly ground black pepper

Build Flavor

• 3 garlic cloves grated or minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

The Soup

• 1 28-ounce can diced tomatoes
• 4 cups vegetable broth
• 1½ cups cooked white beans or kidney beans drained and rinsed
• 1 cup chopped green beans

To Finish

• ¾ cup small pasta elbows, shells, or orecchiette
• ½ cup fresh parsley chopped
• Red pepper flakes to taste
• Grated Parmesan cheese optional

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
2. Stir in the garlic, bay leaves, oregano, and thyme and cook for about 30 seconds, just until fragrant.
3. Add the diced tomatoes, vegetable broth, beans, and green beans. Bring the soup to a gentle simmer, cover, and cook for about 20 minutes to allow the flavors to come together.
4. Stir in the pasta and continue cooking uncovered for another 10 minutes, or until the pasta is tender.
5. Remove the bay leaves, taste, and adjust seasoning as needed. Serve warm, topped with fresh parsley, red pepper flakes, and grated Parmesan if desired.