Easy Minestrone Soup
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Minestrone Soup is a go-to meal for cooler seasons, bursting with vegetables, beans, and pasta. It’s the kind of dish that fills your kitchen with inviting aromas and fills you up with wholesome goodness. Whether you’re warming up on a snowy evening or seeking a nutritious dinner option on a chilly fall night, this hearty and flavorful soup fits the bill perfectly.
This minestrone recipe packs a punch of flavors and I love it for its versatility and heartiness. With each spoonful, you get a mix of tender vegetables, creamy beans, and perfectly cooked pasta, all swimming in a savory broth. This vegan soup not only tastes amazing but is also so colorful in your bowl, making it as fun to look at as it is to eat. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge—just toss them in!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegetarian Minestrone Soup with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Let’s walk through the steps to bring this cozy soup to your table.
Sauté the Veggies
In a large pot, warm the olive oil over medium-high heat. Add the onions, celery, carrots, and zucchini to the pot. Cook them until they are just tender, about 10 minutes—this is where your kitchen starts to smell amazing.
Toss in the minced garlic and stir for a couple of minutes, just until the garlic is fragrant.
Build the Flavor Base
Add the diced tomatoes, vegetable broth, and Italian seasoning. Bring everything to a simmer. The base of your soup is now taking shape, rich, and full of flavors.
Add the Rest
Throw in the white beans, kidney beans, green beans, spinach, and pasta. Continue to cook for another 10-15 minutes until the pasta is tender and the greens are wilted.
Don’t forget to taste your soup! Adjust the salt and black pepper according to your preferences.
Serve It Up
Ladle the hot soup into bowls, garnish with fresh herbs, and serve with a side of crusty bread. Each bite is a delightful blend of flavors and textures that will keep you coming back for more.
Ingredients
- 2 tablespoons olive oil
- ¾ cup onion diced
- ½ cup celery sliced
- ½ cup carrots peeled diced
- 1 zucchini quartered and sliced
- 2 teaspoons garlic minced
- Salt and pepper
- 1 ½ cup can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 cup canned white beans drained and rinsed
- 1 cup canned red kidney beans drained and rinsed
- ½ cup frozen green beans
- 1 cup small shell pasta
- 2 cups baby spinach leaves
To serve:
- Fresh herbs
- Bread
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.2 tablespoons olive oil, ¾ cup onion, ½ cup celery, ½ cup carrots peeled, 1 zucchini
- Cook until the vegetables are tender, about 10 minutes. Add the garlic and cook for a few minutes.2 teaspoons garlic
- Add the tomatoes, vegetable broth, and Italian seasoning to the pot. Bring to a simmer.1 ½ cup can diced tomatoes, 4 cups vegetable broth, 2 teaspoons Italian seasoning
- Add the white beans, kidney beans, green beans, spinach, and pasta to the pot. Continue cooking for 10-15 minutes or until pasta and vegetables are tender. Adjust salt and pepper.Salt and pepper, 1 cup canned white beans, 1 cup canned red kidney beans, ½ cup frozen green beans, 1 cup small shell pasta, 2 cups baby spinach leaves
- Garnish with fresh herbs and serve with bread.Fresh herbs, Bread
Notes
- Veggies: Feel free to swap in other vegetables depending on what’s in season or what you have in your fridge. Kale, potatoes, and butternut squash make great additions.
- Pasta: To prevent the pasta from getting too mushy, boil it separately and add it to the soup just before serving. This keeps it nice and firm. Any small pasta will work in this recipe.
- Beans: Using a mix of beans, like cannellini beans or kidney beans, adds texture and protein. You can use canned beans for convenience or cook them from scratch if you have time.
- Herbs: Fresh herbs like basil or thyme can be added at the end of cooking to preserve their flavor and give a fresh pop of flavor to your soup.
- Cheese: A sprinkle of grated Parmesan cheese or a Parmesan rind added while cooking can enrich your soup with a wonderful savory depth.
- Spice It Up: A pinch of red pepper flakes can add a slight kick for those who enjoy a bit of heat.
- Make it Thicker: If you prefer a thicker soup, try mashing some of the beans before adding them to the pot. This will release their natural starches and help thicken the broth without altering the flavor.
- Slow Cooker: This recipe can easily be adapted for a slow cooker. Just add all ingredients except pasta and spinach, cook on low for 6-8 hours, then add pasta and spinach in the last half hour of cooking.
- Gluten-Free: You can easily make it gluten-free by using your favorite gluten-free pasta or skipping it altogether. Make sure to cook the pasta separately and mix it in at the end. Some gluten-free pasta can get mushy quickly if it’s overcooked.
Storage and Reheating Instructions
- Cool & Airtight: Let the soup cool to room temperature before storing, and pop it in an airtight container.
- Refrigerate: Properly stored, your soup can last up to 3-4 days.
- Freeze for Later: If you’ve made a large batch, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Frozen minestrone can last up to 3 months. Just thaw overnight in the refrigerator before reheating.
- Reheat: When ready to eat, reheat the soup gently on the stove or the microwave. Add a little water or broth if it’s too thick.
Nutrition
Recipe Notes and Expert Tips
Here are some tips to elevate your minestrone soup game and make sure every pot is as delicious as can be:
- Veggies: Feel free to swap in other vegetables depending on what’s in season or what you have in your fridge. Kale, potatoes, and butternut squash make great additions.
- Pasta: To prevent the pasta from getting too mushy, boil it separately and add it to the soup just before serving. This keeps it nice and firm. Any small pasta will work in this recipe.
- Beans: Using a mix of beans, like cannellini beans or kidney beans, adds texture and protein. You can use canned beans for convenience or cook them from scratch if you have time.
- Herbs: Fresh herbs like basil or thyme can be added at the end of cooking to preserve their flavor and give a fresh pop of flavor to your soup.
- Cheese: A sprinkle of grated Parmesan cheese or a Parmesan rind added while cooking can enrich your soup with a wonderful savory depth.
- Spice It Up: A pinch of red pepper flakes can add a slight kick for those who enjoy a bit of heat.
- Make it Thicker: If you prefer a thicker soup, try mashing some of the beans before adding them to the pot. This will release their natural starches and help thicken the broth without altering the flavor.
- Slow Cooker: This recipe can easily be adapted for a slow cooker. Just add all ingredients except pasta and spinach, cook on low for 6-8 hours, then add pasta and spinach in the last half hour of cooking.
- Gluten-Free: You can easily make it gluten-free by using your favorite gluten-free pasta or skipping it altogether. Make sure to cook the pasta separately and mix it in at the end. Some gluten-free pasta can get mushy quickly if it’s overcooked.
How to Store Leftover Minestrone Soup
Storing your minestrone soup properly means you can enjoy this delicious dish for days. Here’s how to keep it fresh and tasty:
- Cool & Airtight: Let the soup cool to room temperature before storing, and pop it in an airtight container.
- Refrigerate: Properly stored, your soup can last up to 3-4 days.
- Freeze for Later: If you’ve made a large batch, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Frozen minestrone can last up to 3 months. Just thaw overnight in the refrigerator before reheating.
- Reheat: When ready to eat, reheat the soup gently on the stove or the microwave. Add a little water or broth if it’s too thick.
What to Serve with Classic Minestrone Soup
Here are some perfect partners to complement your bowl of hearty soup.
Crusty Bread
Nothing beats the classic combo of soup and bread. Grab a loaf of crusty French bread to dip into your minestrone. It’s perfect for soaking up the flavorful broth and adds a satisfying crunch to your meal.
Grilled Cheese Sandwich
For a heartier companion, why not grill up some cheese sandwiches? They make a comforting addition and the crispy, gooey cheese pairs wonderfully with the savory soup.
Caprese Salad
A Caprese salad, with its fresh mozzarella, ripe tomatoes, and basil, offers a refreshing contrast to the hearty minestrone soup. Just drizzle some balsamic glaze and olive oil on top for an extra pop of flavor.
