I like how this soup feels like a complete meal in a single bowl. The combination of pasta, beans, and vegetables makes it hearty enough for lunch or dinner. I also enjoy how customizable it is — I can swap in different veggies depending on the season. The flavors are rich and cozy, yet light enough to enjoy even in warmer months.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 1 medium onion, diced 2 garlic cloves, minced 2 medium carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 cup green beans, chopped (or 1 can, drained) 1 can (15 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) cannellini beans, drained and rinsed 4 cups vegetable broth (or chicken broth) 1 cup small pasta (like elbow macaroni, ditalini, or shells) 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon salt (or to taste) 1/2 teaspoon freshly ground black pepper 1 bay leaf 1 tablespoon balsamic vinegar (optional, for added depth of flavor) 1/2 cup fresh spinach or kale, chopped Grated Parmesan cheese for serving (optional) Fresh basil or parsley for garnish (optional)
Directions
I heat the olive oil in a large pot over medium heat. I add the onion, garlic, carrots, and celery, sautéing for about 5–7 minutes until softened and fragrant.
I stir in the zucchini, green beans, diced tomatoes, kidney beans, and cannellini beans.
I pour in the broth and add basil, oregano, salt, pepper, and the bay leaf. I stir, then bring everything to a boil.
Once boiling, I reduce the heat to a simmer and add the pasta. I cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
I stir in the spinach or kale and cook for another 2–3 minutes until wilted.
I remove the bay leaf, taste, and adjust the seasoning with more salt, pepper, or balsamic vinegar if I like.
I ladle the soup into bowls and serve it with Parmesan and fresh herbs on top, along with crusty bread.
Servings and Timing
This recipe makes about 6 servings. The total time is around 35 minutes, with prep taking about 10 minutes and cooking about 25 minutes.
Variations
I like to add potatoes, leeks, or bell peppers if I want extra veggies. For more protein, I sometimes stir in cooked chicken or sausage. If I want it to stay vegan, I skip the Parmesan or use a plant-based cheese. For a thicker, heartier soup, I mash some of the beans before adding them to the pot.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop, adding a splash of broth if it has thickened too much. For freezing, I make the soup without pasta and freeze it for up to 3 months, then add freshly cooked pasta when reheating.
FAQs
Can I make this soup vegan?
Yes, I just skip the Parmesan cheese or use a dairy-free alternative.
Can I freeze minestrone soup?
Yes, but I freeze it without pasta to prevent mushiness, then add pasta when reheating.
What type of pasta works best?
I like using small shapes such as ditalini, elbow macaroni, or shells.
Can I use fresh tomatoes instead of canned?
Yes, I chop fresh tomatoes and cook them down for a lighter, fresher flavor.
How do I make it more filling?
I sometimes add potatoes, extra beans, or whole-grain pasta for a heartier soup.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth adds more depth if I don’t need the soup to stay vegetarian.
Can I add meat to minestrone?
Yes, I sometimes add cooked sausage, chicken, or even pancetta for more flavor.
How do I keep the pasta from overcooking?
I cook the pasta just until tender and reheat leftovers gently to avoid mushiness.
What can I serve with minestrone soup?
I love pairing it with crusty bread, garlic bread, or a light side salad.
Can I make this in a slow cooker?
Yes, I add everything except the pasta and greens, cook on low for 6–7 hours, then stir in pasta and greens near the end.
Conclusion
This minestrone soup is one of my favorite go-to recipes for a wholesome and comforting meal. I enjoy how flexible it is, letting me use whatever vegetables I have on hand while always delivering deep, satisfying flavor. Whether I make it vegetarian or add cheese and meat, it always feels like a cozy, nourishing bowl of comfort.
A hearty and classic Italian-inspired minestrone soup filled with fresh vegetables, beans, and pasta in a rich tomato broth. Comforting, nourishing, and versatile, this one-pot meal can be easily adapted to suit the season or made vegan by skipping the cheese.
Total Time:35 minutes
Yield:6 servings
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped (or 1 can, drained)
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 cup small pasta (elbow macaroni, ditalini, or shells)
1 tsp dried basil
1 tsp dried oregano
1 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
1 bay leaf
1 tbsp balsamic vinegar (optional)
1/2 cup fresh spinach or kale, chopped
Grated Parmesan cheese for serving (optional)
Fresh basil or parsley for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
Stir in zucchini, green beans, diced tomatoes, kidney beans, and cannellini beans.
Pour in the broth and add basil, oregano, salt, pepper, and the bay leaf. Stir, then bring to a boil.
Reduce heat to a simmer and add pasta. Cook for 8–10 minutes, stirring occasionally, until pasta is tender.
Stir in spinach or kale and cook for another 2–3 minutes until wilted.
Remove bay leaf, taste, and adjust seasoning with more salt, pepper, or balsamic vinegar if desired.
Ladle soup into bowls and serve with Parmesan and fresh herbs, if using, alongside crusty bread.
Notes
For a vegan version, skip Parmesan or use plant-based cheese.
For freezing, omit pasta and add freshly cooked pasta when reheating.
Add potatoes, bell peppers, or leeks for extra vegetables.
For more protein, stir in cooked chicken, sausage, or pancetta.
For a thicker texture, mash some of the beans before adding to the pot.
