Name: Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 3 garlic cloves, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 zucchini, chopped; 1 cup green beans, chopped; 1 can diced tomatoes (14.5 oz); 6 cups vegetable broth; 1 can kidney beans, drained; 1 can cannellini beans, drained; 1 teaspoon Italian seasoning; Salt and black pepper to taste; 1 cup ditalini or small shell pasta; 2 cups baby spinach

Warm, hearty, and packed with garden-fresh flavor, minestrone soup is one of those dishes that never fails to comfort. Whether it’s a cold winter evening or a rainy spring day, a bowl of this rustic Italian soup brings a sense of home and simplicity to your table. It’s wonderfully flexible too—a great way to use up leftover vegetables and pantry staples.

This version of minestrone soup leans on a classic mix of vegetables, pasta, and beans simmered in a rich tomato broth. The aroma alone will make everyone in the house wander into the kitchen. It’s naturally vegetarian and can be made vegan, yet hearty enough to satisfy meat-lovers too.

Why You’ll Love This Minestrone Soup

Minestrone is more than just a vegetable soup. It’s a full meal in a bowl, brimming with texture and color. The beans and pasta give it substance, while the variety of vegetables keep each bite exciting. It also stores and freezes beautifully, making it a smart choice for meal prep. Best of all, it’s endlessly adaptable to the seasons and what you have on hand.

What Kind of Pasta Should I Use?

Small pasta shapes work best in minestrone, as they cook quickly and evenly while absorbing the flavors of the broth. Ditalini, elbow macaroni, small shells, or even broken spaghetti will do the trick. If you’re making a gluten-free version, go for your favorite gluten-free short pasta.

Ingredients for the Minestrone Soup

Every ingredient in this soup plays a role in building a layered and deeply comforting flavor. Here’s what you’ll need:

Olive oil – For sautéing the vegetables and starting the flavor base.

Yellow onion – Adds savory depth and sweetness when softened.

Garlic cloves – Essential for a rich, aromatic foundation.

Carrots – Bring sweetness and texture to the soup.

Celery – Adds an herbal crunch and balances the sweetness of the carrots.

Zucchini – Offers a tender bite and blends beautifully into the broth.

Green beans – Add color and snap.

Canned diced tomatoes – Create a tangy, umami-rich base.

Vegetable broth – Forms the soup’s backbone with savory, comforting notes.

Kidney beans – Add protein and a soft texture.

Cannellini beans – Another protein-rich legume for variety.

Italian seasoning – A blend of herbs to tie the flavors together.

Salt and black pepper – To season and enhance all the other flavors.

Pasta (ditalini or small shells) – Brings heartiness and makes the soup satisfying.

Baby spinach – Wilts into the hot soup and adds color and nutrients.

How To Make the Minestrone Soup

Step 1: Build the Flavor Base

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 2: Add the Vegetables and Tomatoes

Toss in the zucchini and green beans, then pour in the canned diced tomatoes with their juice. Stir everything together so the vegetables are coated.

Step 3: Pour in the Broth and Seasonings

Add the vegetable broth, kidney beans, cannellini beans, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.

Step 4: Simmer the Soup

Reduce the heat and let the soup simmer uncovered for 15 to 20 minutes, or until the vegetables are tender.

Step 5: Add the Pasta

Stir in the pasta and cook for another 8 to 10 minutes until the pasta is al dente.

Step 6: Finish with Spinach

Turn off the heat and stir in the baby spinach. Let it wilt in the hot soup for about 2 minutes.

How to Serve and Store Minestrone Soup

This recipe makes enough to feed about six people generously. Serve it hot with a sprinkle of grated Parmesan cheese and a slice of crusty bread or garlic toast on the side. If you’re planning to store leftovers, let the soup cool completely before transferring it to airtight containers.

In the fridge, minestrone keeps well for 4 to 5 days. It also freezes nicely, though you might want to cook the pasta separately and add it when reheating to avoid it getting too soft.

What to Serve With Minestrone Soup?

Crusty Garlic Bread

The perfect side for dipping into the rich tomato broth.

A Simple Arugula Salad

Its peppery bite cuts through the hearty soup perfectly.

Parmesan Crisps

Crunchy and cheesy, these are great for topping or nibbling on the side.

Grilled Cheese Sandwich

Pair with a soup for a warm and satisfying meal.

Roasted Vegetables

For an extra boost of veggies with some caramelized flavor.

Caprese Skewers

Tomato, basil, and mozzarella bites to echo the soup’s Italian roots.

Garlic Knots

Soft, buttery, and a crowd favorite with any Italian-inspired soup.

Want More Soup Ideas?

If you enjoyed this hearty bowl of minestrone, you might also like these savory favorites:

• Cajun Potato Soup for a spicy southern twist.
• Creamy Chicken and Broccoli when you’re in the mood for cozy comfort.
• Crockpot Thai Coconut Chicken Soup if you’re craving something exotic and fragrant.
• Cabbage Soup with Ground Beef for a filling low-carb option.

Save This Recipe For Later

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Have you made this minestrone soup your own? Maybe added some sausage or changed up the beans? Share your version in the comments and let’s swap ideas.

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Conclusion

Minestrone soup is the ultimate nourishing meal to have on repeat. It’s nutritious, endlessly flexible, and deeply comforting. Whether you stick to the classic version or add your personal touch, this recipe is sure to become a staple in your home.