Go Back
Minestrone Soup

Minestrone Soup

Sarah
This Minestrone Soup is hearty, flavorful, and packed with vegetables, beans, and pasta in a rich, well-seasoned broth. Made in one pot with simple ingredients, it’s a comforting, healthy soup that tastes even better the next day and works year-round.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 medium zucchini chopped
  • 1 cup green beans trimmed and cut
  • 1 14.5-ounce can diced or crushed tomatoes
  • 1 15-ounce can white beans or kidney beans, drained and rinsed
  • 1 cup small pasta ditalini, elbow, or shells
  • 2 cups fresh spinach or kale roughly chopped
  • Seasonings Sauces, or Flavor Base
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • ¾ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • Optional: pinch of red pepper flakes
  • Optional: Parmesan rind if not vegan
  • Pantry Staples
  • 6 cups low-sodium vegetable or chicken broth
  • Extra olive oil for finishing
  • Grated Parmesan for serving (optional)

Instructions
 

  • Heat olive oil in a large soup pot over medium heat.
  • Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened.
  • Add garlic and tomato paste; cook 1 minute until fragrant.
  • Stir in zucchini and green beans.
  • Add tomatoes, broth, oregano, basil, bay leaf, and Parmesan rind (if using).
  • Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until vegetables are tender.
  • Add beans and pasta. Simmer 8–10 minutes, until pasta is just al dente.
  • Stir in spinach or kale and cook 1–2 minutes, until wilted.
  • Remove bay leaf and Parmesan rind. Taste and adjust seasoning.
  • Rest 5 minutes before serving. Finish with olive oil and Parmesan if desired.

Notes

  • Add pasta near the end to prevent it from becoming mushy.
  • Soup thickens as it sits—add more broth when reheating if needed.
  • For best freezing results, freeze without pasta and add it fresh later.