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minestrone soup — Mediterranean Diet Hub

minestrone soup

Minestrone soup with beans and pasta, ready in under 40 minutes. A filling, fiber-rich meal with colorful veggies. Weeknight comfort made simple.
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Total Time 41 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

Soup base
  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 2 cloves garlic minced
  • 1 cup carrot diced
  • 1 cup celery diced
  • 1.5 cups zucchini diced
  • 400 grams canned diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
Finishing ingredients
  • 1 cup small pasta like ditalini or elbow
  • 400 grams canned cannellini beans drained and rinsed
  • 1.5 cups baby spinach roughly chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated parmesan cheese plus extra for serving, optional

Method
 

  1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery. Cook for about 6 minutes, stirring often, until vegetables have softened but not browned.
  2. Add the minced garlic to the pot. Stir for 30 seconds – just until fragrant – so it doesn’t burn.
  3. Stir in the diced zucchini, canned tomatoes with their juice, vegetable broth, oregano, thyme, salt, and black pepper. Bring everything to a boil over high heat, then lower to a simmer.
  4. Let the soup simmer uncovered for 15 minutes. This lets the flavors meld and the zucchini gets just tender.
  5. Add the pasta and cannellini beans. Cook for 8–9 minutes, stirring once or twice, until the pasta is just cooked. (Tip: If you plan to store leftovers, undercook the pasta by 2 minutes now and it’ll finish softening later.)
  6. Turn off the heat. Add the chopped spinach and fresh parsley. Stir until the spinach wilts – it only takes a minute.
  7. Taste the soup now. If it needs more salt, stir in a pinch at a time. Serve hot, topped with grated parmesan if you like. I keep a wedge by the table for extra.

Notes

I make minestrone soup a few times a month because it's the rare dinner that uses up fridge odds and ends and always tastes like comfort. On cold nights or busy weeks, it saves me from takeout.

Practical tips

If you want that deep flavor fast, use the full 6 minutes to sweat the onions, carrot, and celery. When the onions go slightly translucent and sweet, you're on track. Don’t rush the garlic—30 seconds really is enough, or it’ll get bitter fast.
I always cook the pasta directly in the soup so it picks up all that veg broth taste. But if you plan to make it ahead for the week, cook the pasta separately and add it just before eating. This keeps it from turning mushy.
If your soup looks too thick after storing, a splash of hot water brings it right back. Leftovers are basically required.

Substitutions and variations

You can swap cannellini beans for red kidney, chickpeas, or even black beans—they all hold up fine. Don’t skip the beans, though: they make the soup filling and give that little protein bump.
The recipe works with almost any short pasta—ditalini, elbows, or small shells. I’ve tried brown rice pasta and it holds together, but gluten free pasta can get soft after a day, so keep that in mind if meal prepping.
Don’t have zucchini? Green beans, diced potato, or even chopped kale are good; I’ve used all three on busy nights.

Storage and meal prep

Minestrone soup keeps 4 days in the fridge. If you need it to last, don’t add the cheese until serving. It freezes well—just make sure to leave out the pasta and spinach until thawed and reheated, then add them fresh. Nobody likes soggy noodles.