Minestrone Soup – Hearty, Cozy, and Full of Vegetables

Minestrone is the kind of soup that makes you feel cared for. It’s colorful, comforting, and flexible enough to use what you already have in the kitchen. This version is packed with vegetables, beans, and small pasta, all simmered in a tomato-rich broth.

It’s satisfying without being heavy, and it reheats beautifully. Whether you’re cooking for a busy weeknight or a relaxed weekend, this is a reliable pot of goodness.

Minestrone Soup - Hearty, Cozy, and Full of Vegetables

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 bay leaf
• 1 (14.5-ounce) can diced tomatoes with juices
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 medium russet or Yukon Gold potato, peeled and diced small
• 1 small zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed (or kidney beans)
• 3/4 cup small pasta (ditalini, elbow, or small shells)
• 2 cups chopped kale or baby spinach, stems removed
• Salt and black pepper, to taste
• 1–2 teaspoons red wine vinegar or lemon juice, to finish
• Freshly grated Parmesan, for serving (optional)
• Fresh parsley or basil, chopped, for garnish (optional)

Instructions

 

• Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes.
• Build the base: Stir in the garlic, tomato paste, oregano, thyme, and bay leaf. Cook 1–2 minutes until fragrant and the paste darkens slightly.
• Add tomatoes and broth: Pour in the diced tomatoes with their juices and the broth. Stir well, scraping up any browned bits from the bottom of the pot.
• Simmer sturdy veggies: Add the diced potato. Bring to a boil, then reduce to a gentle simmer. Cook 10 minutes.
• Add medium-tender vegetables: Stir in the green beans and zucchini. Simmer another 6–8 minutes, until the potato is just tender.
• Add beans and pasta: Stir in the cannellini beans and pasta. Simmer until the pasta is al dente, usually 7–10 minutes depending on shape. Stir occasionally so the pasta doesn’t stick.
• Add greens and adjust: Stir in the kale or spinach. Cook 2–3 minutes until wilted. Remove the bay leaf. Taste and season with salt and pepper. Finish with red wine vinegar or lemon juice to brighten.
• Serve: Ladle into bowls. Top with Parmesan and herbs if you like. Serve with crusty bread for a complete meal.

Why This Recipe Works

• Layered flavor: Starting with onion, carrot, and celery builds a savory base. Garlic, tomato paste, and herbs deepen the flavor without extra effort.
• Smart timing: Sturdy vegetables simmer first, while tender veggies and pasta go in later so nothing turns mushy.
• Balanced texture: Beans add creaminess and protein, pasta makes it hearty, and vegetables keep it bright.
• Flexible and forgiving: You can swap vegetables, beans, or pasta based on what you have.
• Better the next day: The flavors meld overnight, making leftovers even tastier.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 bay leaf
• 1 (14.5-ounce) can diced tomatoes with juices
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 medium russet or Yukon Gold potato, peeled and diced small
• 1 small zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed (or kidney beans)
• 3/4 cup small pasta (ditalini, elbow, or small shells)
• 2 cups chopped kale or baby spinach, stems removed
• Salt and black pepper, to taste
• 1–2 teaspoons red wine vinegar or lemon juice, to finish
• Freshly grated Parmesan, for serving (optional)
• Fresh parsley or basil, chopped, for garnish (optional)

Step-by-Step Instructions

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat.

   Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes.

2. Build the base: Stir in the garlic, tomato paste, oregano, thyme, and bay leaf. Cook 1–2 minutes until fragrant and the paste darkens slightly.
3. Add tomatoes and broth: Pour in the diced tomatoes with their juices and the broth.

   Stir well, scraping up any browned bits from the bottom of the pot.

4. Simmer sturdy veggies: Add the diced potato. Bring to a boil, then reduce to a gentle simmer. Cook 10 minutes.
5. Add medium-tender vegetables: Stir in the green beans and zucchini.

   Simmer another 6–8 minutes, until the potato is just tender.

6. Add beans and pasta: Stir in the cannellini beans and pasta. Simmer until the pasta is al dente, usually 7–10 minutes depending on shape. Stir occasionally so the pasta doesn’t stick.
7. Add greens and adjust: Stir in the kale or spinach.

   Cook 2–3 minutes until wilted. Remove the bay leaf. Taste and season with salt and pepper.

   Finish with red wine vinegar or lemon juice to brighten.

8. Serve: Ladle into bowls. Top with Parmesan and herbs if you like. Serve with crusty bread for a complete meal.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.

  The pasta will continue to absorb broth.

• Freezer: For best results, freeze without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
• Reheating: Warm gently on the stove over medium-low heat. Add a splash of broth or water to loosen if it has thickened.
• Meal prep tip: Cook the pasta separately and add to each bowl before serving.

  This keeps it from getting bloated in storage.

Why This is Good for You

• Vegetable-rich: A mix of carrots, greens, tomatoes, and more brings fiber, vitamins A and C, and antioxidants.
• Protein and fiber from beans: Cannellini or kidney beans help keep you full and support steady energy.
• Healthy fats: Olive oil supports heart health and adds flavor without heaviness.
• Balanced meal: Carbs, protein, and veggies in one pot make a satisfying, well-rounded bowl.

What Not to Do

• Don’t boil the pasta to death: Overcooked pasta turns mushy and soaks up all the broth.
• Don’t add delicate greens too early: Spinach and kale lose color and texture if overcooked.
• Don’t skip the acid at the end: A splash of vinegar or lemon wakes up the entire pot.
• Don’t overcrowd with salt upfront: Broth and Parmesan add saltiness; season gradually and taste as you go.
• Don’t forget texture: Balance soft beans and pasta with tender-crisp veggies for the best bite.

Variations You Can Try

• Gluten-free: Use gluten-free pasta or skip pasta and add diced extra potato or cooked rice.
• Protein boost: Add browned Italian sausage, pancetta, or shredded rotisserie chicken.
• Extra veggies: Stir in chopped cabbage, leeks, or bell peppers with the aromatics.
• Pesto finish: Swirl in a spoonful of basil pesto before serving for a fresh, herby punch.
• Spicy kick: Add a pinch of red pepper flakes with the garlic for gentle heat.
• Bean swap: Use chickpeas, navy beans, or a mix of whatever you have on hand.
• Tomato-forward: Add an extra tablespoon of tomato paste and a second can of tomatoes for richer flavor.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the aromatics and tomato paste on the stovetop first for better flavor, then transfer to a slow cooker with tomatoes, broth, potato, and herbs. Cook on Low for 6–7 hours or High for 3–4.

Add zucchini, green beans, beans, and pasta in the last 30–40 minutes. Stir in greens at the very end.

What pasta shape works best?

Small shapes like ditalini, elbow, small shells, or macaroni cook evenly and fit well on a spoon. Avoid large shapes that overpower the vegetables.

How can I make it vegetarian or vegan?

Use vegetable broth and skip Parmesan, or use a vegan Parmesan.

Everything else in this recipe is already plant-based.

My soup is too thick. How do I fix it?

Add more broth or water, a half cup at a time, until you reach your desired consistency. Recheck seasoning after thinning.

Can I use fresh tomatoes?

Yes.

Use about 3 cups of chopped ripe tomatoes. You may need to cook them a bit longer to break down and might add a pinch of sugar if they’re very acidic.

What’s the best way to keep the pasta from getting soggy in leftovers?

Cook the pasta separately and store it in a container on its own. Add a scoop to each bowl before reheating the soup.

Do I need both oregano and thyme?

Not strictly.

You can use one or substitute 2 teaspoons Italian seasoning. Fresh herbs like basil or parsley are great added at the end.

Final Thoughts

Minestrone Soup is dependable, adaptable, and full of honest flavor. With a handful of pantry staples and whatever vegetables you’ve got, you can make a pot that feeds everyone well.

Keep the steps simple, season thoughtfully, and finish with a touch of acid. It’s the kind of recipe that becomes a habit—in the best way.