minestrone soup

Minestrone soup with beans and pasta has chunky veggies and a tomato broth, filling you up in under 1 hour. Easy weeknight meal that feels like home.

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Total Time 1 1

Servings: 6 servings

Course: Soup

Cuisine: Italian

Calories: 260

Ingredients Method Notes

Ingredients

Soup

2 tablespoon olive oil
1 unit onion chopped
2 unit carrots chopped
2 unit celery stalks chopped
3 unit garlic cloves minced
1 unit zucchini chopped
2 cup green beans cut into 2 cm pieces
1 unit potato peeled and diced
1 can diced tomatoes (400g)
5 cup vegetable broth
1 teaspoon salt
0.5 teaspoon black pepper
2 teaspoon dried oregano
2 teaspoon dried basil
1 can cannellini beans drained and rinsed (400g)
1 cup small pasta ditalini or elbows
2 cup fresh spinach or kale roughly chopped (optional)
2 tablespoon parmesan cheese for serving (optional)

Method

Heat olive oil in a large pot over medium heat until shimmering. Add onion, carrots, and celery. Cook, stirring every couple of minutes, for about 6–7 minutes until the vegetables have softened.
Add garlic and stir for about 1 minute, just until fragrant. I always add garlic after the onion so it doesn’t burn and taste bitter.
Mix in zucchini, green beans, and potato. Stir for another 2–3 minutes to coat everything in the oil and aromatics.
Pour in the diced tomatoes (with juices), vegetable broth, salt, pepper, oregano, and basil. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, just long enough for the potatoes to start softening.
Add the cannellini beans (drained) and pasta. Increase heat to medium and cook uncovered for 8–10 minutes, or until pasta is tender. Stir every couple of minutes, scraping the bottom so nothing sticks.
If using spinach or kale, add it in the final 2–3 minutes so it wilts but stays bright green. Taste and adjust salt—sometimes I add another pinch after the beans go in.
Serve hot with a big spoonful of grated parmesan on top. This soup thickens as it sits, so if reheating leftovers, I stir in a splash of water to bring it back to a soup consistency.

Notes

I started making this minestrone soup after long workdays because it’s a one-pot meal that uses up any forgotten veggies in my fridge and is still hearty enough to keep me full until dinner. If you’ve never tried making homemade soup before, this is the one that finally convinced my husband homemade tastes better than canned.

Tricks for better minestrone soup

Don’t rush the vegetable base — giving the onion, carrot, and celery enough time to soften (without browning) lays down a sweeter, rounder flavor. And always add the garlic after the onion; it cooks in half the time and burns fast.

If your soup ever comes out too thick after sitting, stir in a splash of water when reheating. I do this even when I pack it for lunch. Also, hold off on the extra salt until after the beans go in; canned beans are saltier than you think.

Want to avoid mushy pasta in leftovers? Cook the pasta separately and add it right before eating — I do this if I know we’ll have soup for a few days.

Variations and swaps

Swap out the beans for whatever you have: kidney beans work, or use chickpeas for extra bite. You can skip the zucchini or spinach if you’re out—no need to special-shop. If you don’t have ditalini or elbows, even broken spaghetti works, just use short lengths.

I don’t recommend skipping the tomato entirely—the broth gets flat and you lose the signature minestrone color and tang. But if you don’t eat cheese, the parmesan is totally optional.

Storage and meal prep

This soup keeps up to 4 days in the fridge and freezes well, though the vegetables get a bit softer. Remember to add a little water when reheating, since the pasta and beans soak up the broth.