The Best Minestrone Soup is a cozy, rustic bowl full of vegetables, beans, pasta, and bold Italian flavor. It’s hearty enough to stand alone as a meal but light enough to keep things balanced. With a tomato-rich broth and loads of texture, this soup is the kind of dish I love making when I want something nourishing and satisfying.
Why You’ll Love This Recipe
I love this minestrone soup because it’s incredibly flexible and always tastes amazing no matter what vegetables I have on hand. It’s packed with fiber and protein thanks to the beans and pasta, and the herby tomato broth brings it all together in the most comforting way. It’s the perfect one-pot meal that makes great leftovers too.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion (chopped)
carrots (sliced)
celery (sliced)
garlic (minced)
zucchini (diced)
green beans (chopped)
canned diced tomatoes
vegetable broth
canned kidney beans (drained and rinsed)
canned cannellini beans (drained and rinsed)
small pasta (like ditalini or elbow)
Italian seasoning
bay leaf
salt and pepper
baby spinach or kale (optional)
fresh parsley or basil (for garnish)
grated Parmesan cheese (for serving, optional)
directions
I start by heating olive oil in a large pot over medium heat, then I sauté the onion, carrots, and celery until they begin to soften—about 5 minutes.
I add the garlic, zucchini, and green beans and cook for another few minutes until the veggies are slightly tender.
Next, I stir in the diced tomatoes, vegetable broth, kidney beans, cannellini beans, Italian seasoning, bay leaf, salt, and pepper. I bring everything to a boil.
I reduce the heat and let the soup simmer gently for about 20–25 minutes to develop flavor.
Then I stir in the pasta and continue simmering until the pasta is al dente, usually about 8–10 minutes.
Just before serving, I stir in fresh spinach or kale if I’m using it and let it wilt into the soup.
I remove the bay leaf and taste the broth to adjust seasoning. I ladle the soup into bowls and top with fresh herbs and grated Parmesan if I’m in the mood.
Servings and timing
This recipe makes about 6 hearty servings. It takes around 15 minutes to prep and 35 minutes to cook, so it’s ready in about 50 minutes total.
Variations
I’ve made it with whatever veggies I have—like cabbage, peas, or sweet potatoes—and it always turns out great.
Sometimes I add a spoonful of pesto on top for extra flavor.
To make it gluten-free, I use gluten-free pasta or swap it for rice or quinoa.
I’ve also made it in the slow cooker—just add the pasta in the last 30 minutes so it doesn’t get mushy.
storage/reheating
I store leftovers in the fridge for up to 4 days in an airtight container. When reheating, I often add a splash of broth or water to loosen it up, since the pasta tends to soak up liquid. This soup also freezes well—I just freeze it before adding the pasta, then cook fresh pasta when I reheat it.
FAQs
Can I make this minestrone soup vegan?
Yes, it’s already plant-based as long as I skip the Parmesan cheese or use a dairy-free version.
What kind of pasta works best?
I like small shapes like ditalini, elbow, or small shells. They cook quickly and blend nicely with the chunky vegetables.
Can I use dried beans instead of canned?
Sure—I soak and cook them ahead of time. It adds a little more prep, but it works great if I have dried beans to use up.
Do I have to use spinach or kale?
Not at all. I often leave it out or substitute with whatever greens I have—like chard or even arugula.
How can I make it more filling?
I sometimes add cooked Italian sausage, ground turkey, or even extra beans to make it more protein-packed and filling.
Conclusion
The Best Minestrone Soup is warm, colorful, and full of goodness in every spoonful. I love how it’s both nourishing and comforting—perfect for chilly days or whenever I’m craving something wholesome and homemade. Whether I keep it classic or switch up the ingredients based on what’s in my kitchen, this recipe never lets me down.
Print
The Best Minestrone Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
The Best Minestrone Soup – A cozy, rustic Italian soup packed with vegetables, beans, pasta, and bold herby flavor. This hearty one-pot minestrone soup is nourishing, delicious, and endlessly flexible—perfect for busy weeknights, meal prep, or anytime you crave a wholesome bowl of comfort.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 (14.5 oz) can diced tomatoes
- 5 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3/4 cup small pasta (like ditalini or elbow)
- 1 1/2 tsp Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups baby spinach or kale (optional)
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
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Add garlic, zucchini, and green beans; cook another 3–4 minutes.
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Stir in diced tomatoes, vegetable broth, kidney beans, cannellini beans, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil.
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Reduce heat and simmer for 20–25 minutes to let the flavors develop.
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Add pasta and simmer for another 8–10 minutes, until al dente.
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Stir in spinach or kale just before serving, letting it wilt into the soup.
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Remove bay leaf, adjust seasoning, and serve with fresh herbs and Parmesan if desired.
Notes
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Add a spoonful of pesto before serving for extra flavor.
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Use gluten-free pasta or rice for a gluten-free option.
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Substitute veggies with what you have on hand—like cabbage, sweet potatoes, or peas.
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Skip the cheese or use a dairy-free version for a vegan dish.
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For slow cooker: add all ingredients except pasta and greens. Cook on low 6–8 hours, adding pasta in the last 30 minutes.
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