Loaded with wholesome vegetables and protein-rich beans
Warm, comforting, and incredibly satisfying
Easy to customize with seasonal ingredients
Perfect for meal prep and leftovers
Great for feeding a crowd
Delicious with crusty bread or a fresh salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion
Garlic
Carrots
Celery
Zucchini
Green beans
Diced tomatoes
Tomato paste
Vegetable broth
Kidney beans
Cannellini beans
Small pasta
Italian seasoning
Bay leaf
Salt
Black pepper
Spinach or kale
Parmesan cheese
Fresh parsley
Directions
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for about 5 minutes until softened.
Stir in the garlic, zucchini, and green beans, cooking for another 2–3 minutes.
Add the diced tomatoes, tomato paste, vegetable broth, Italian seasoning, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Add the kidney beans, cannellini beans, and pasta. Continue simmering until the pasta is tender, about 10 minutes.
Stir in the spinach or kale and cook until wilted.
Remove the bay leaf before serving.
Ladle into bowls and top with grated Parmesan cheese and fresh parsley if desired.
Servings and timing
Servings: 6–8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Add cooked ground sausage or shredded chicken for extra protein.
Use chickpeas instead of kidney beans.
Swap spinach for Swiss chard or kale.
Make it gluten-free by using gluten-free pasta.
Add red pepper flakes for a spicy kick.
Stir in pesto before serving for extra flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup without the pasta for up to 3 months.
Reheat on the stovetop over medium heat until warmed through, adding extra broth if needed. You can also microwave individual servings for 1–2 minutes.
FAQs
Can I make minestrone soup ahead of time?
Yes, the flavors become even better after sitting for a day in the refrigerator.
What pasta works best in minestrone soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best.
Can I freeze minestrone soup?
Yes, but it’s best to freeze it without the pasta to prevent mushiness.
Is this soup vegetarian?
Yes, as long as you use vegetable broth and skip meat-based toppings.
Can I use canned vegetables?
Fresh vegetables are preferred, but canned or frozen vegetables can also work.
How do I thicken the soup?
Let it simmer longer or mash some of the beans into the broth.
Can I use beef broth instead of vegetable broth?
Yes, beef or chicken broth can add a richer flavor.
What can I serve with minestrone soup?
Crusty bread, garlic bread, or a fresh green salad pair perfectly.
Can I make this soup in a slow cooker?
Yes, add everything except the pasta and greens first, then stir them in near the end of cooking.
Why is my pasta absorbing too much broth?
Pasta naturally absorbs liquid as it sits. Add more broth when reheating leftovers.
Conclusion
Best Minestrone Soup is a cozy, nourishing meal packed with vegetables, beans, and comforting flavors. Whether you enjoy it as a simple weeknight dinner or prepare a large batch for meal prep, this classic soup is filling, flavorful, and easy to adapt to your taste.
Best Minestrone Soup is a hearty Italian-inspired vegetable soup loaded with beans, pasta, and fresh vegetables in a rich tomato broth. This comforting and healthy soup is perfect for cozy dinners, meal prep, and family meals.
Ingredients
1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
1 cup green beans, chopped
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup small pasta (ditalini, elbow macaroni, or shells)
1 teaspoon Italian seasoning
1 bay leaf
Salt and black pepper, to taste
2 cups spinach or kale
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in garlic, zucchini, and green beans. Cook for 2–3 more minutes.
Add diced tomatoes, tomato paste, vegetable broth, Italian seasoning, bay leaf, salt, and black pepper. Stir well.
Bring soup to a boil, then reduce heat and simmer for 20 minutes.
Add kidney beans, cannellini beans, and pasta. Simmer for about 10 minutes, or until pasta is tender.
Stir in spinach or kale and cook until wilted.
Remove bay leaf before serving.
Serve hot with Parmesan cheese and fresh parsley if desired.
Notes
For best texture, cook pasta separately if planning to store leftovers. Add extra broth when reheating since the pasta will absorb liquid over time. This soup is easy to customize with seasonal vegetables or added protein.
