Minestrone soup is packed with vegetables and hearty beans. This recipe may look simple, but there’s something about the flavor combination that is homey and perfect. I first had homemade minestrone when my sister in law brought it to my house for dinner and shared the recipe. I tweaked it a little and it’s one of my family’s favorite dinners. This meatless soup is still filling and makes a great main dish or side dish. Pair it with fresh crusty bread or your favorite sandwich!
Ingredient and Equipment Notes
- Heavy Soup Pot – this recipe makes a large batch, so you’ll want a nice large soup pot. My favorite is an enamel-coated cast iron pan, like this one.
- Canned Beans – This recipe calls for two different kinds of beans, a white bean and kidney beans. You are welcome to adapt depending on your preference of canned beans. Chickpeas would also be great.
- Pasta – I like classic ditalini pasta, but any small shaped pasta will work great in minestrone soup.
- Saute chopped carrots, celery, and onion.
- Add zucchini and garlic.
- Add the beans and seasonings, as well as a can of tomatoes.
- Add vegetable broth and simmer these ingredients for about 30 minutes. During this time the beans break down a little and help add body to the soup.
- Add the pasta until cooked through.
- At the very end, turn off heat and add fresh spinach and parsley.
Note: This a thick soup, which is how my family likes it. You can easily add a little more broth or water at the end to make it the perfect consistency for you!
- Try topping minestrone soup with freshly shaved parmesan cheese and a drizzle of olive oil.
- Minestrone pairs perfectly with a warm loaf of crusty artisan bread. Try this incredibly simple overnight recipe!
- Pair this minestrone with a classic grilled cheese sandwich, or level up with something like a panini or this Hot Italian Sandwich.
- A side salad would also be great. Try some simple greens with this Homemade Italian Dressing or a Classic Caesar.
Frequently Asked Questions
- Can this be frozen? Totally! This soup works great to freeze in portions to heat up later. Sometimes pasta isn’t the best to freeze, but in this soup, the small amount of pasta is almost hidden- it blends in with the veggies so that works great.
- Can I leave out the pasta? Feel free to omit the pasta if you need to, minestrone is still super delicious.
This vegie packed and flavorful minestrone soup is perfect for cold winter days!
1 1/2 tablespoons olive oil
1 medium onion, diced
1 large carrot, thinly sliced or finely diced
2 stalks celery, diced
1 small zucchini, diced or shredded
4-5 cloves garlic, finely minced or pressed
1 cup frozen French cut green beans, or used canned if preferred
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans white beans like Great Northern or Cannellini
1 14-ounce can diced tomatoes, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4-6 cups loosely packed fresh spinach leaves
1/4 cup fresh minced parsley
- Heat a large stock pot to medium heat.
- Add olive oil to coat bottom of pan. Add onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent.
- Add zucchini and garlic and cook for 1-2 minutes longer, stirring until garlic is fragrant.
- Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.
- Add broth and water and bring soup to a simmer. Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.
- Add pasta and cook until pasta is soft, 8-10 minutes.
- Remove pot from heat and stir in spinach and parsley. Season with additional salt and pepper to taste.
- Feel free to add additional broth or water for a thinner consistency.
- Season with additional salt and pepper to taste, if desired.
Keywords: minestrone soup