Easy Minestrone Soup

This Easy Minestrone Soup is a comforting, nourishing classic that I love making whenever I want something cozy, healthy, and full of flavor. It’s packed with vegetables, hearty beans, Italian herbs, and tender pasta—all simmered in a savory broth that warms me right up. Whether I’m feeding my family, meal prepping, or just craving a bowl of something satisfying, this recipe always delivers.

Why You’ll Love This Recipe

• I can have it on the table in under an hour—great for busy nights.

• It’s full of fiber and plant-based goodness from beans and fresh veggies.

• I can customize it with whatever I have in the pantry or fridge.

• It’s naturally vegetarian, and easily made vegan or gluten-free.

• Leftovers taste even better the next day—perfect for lunch or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
1 medium yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
4 cups vegetable broth
1 cup small pasta (like ditalini or elbow macaroni)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 cups fresh spinach or kale, roughly chopped
1/4 cup fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

Directions

Step 1: Sauté the Aromatics
I heat olive oil in a large soup pot over medium heat. Then I add the diced onion, carrots, and celery and sauté for about 5 minutes until they soften. I stir in the garlic and let it cook for another minute.

Step 2: Build the Base
Next, I add zucchini and green beans to the pot and cook for 3 minutes. I pour in the diced tomatoes with their juices, the cannellini and kidney beans, and the vegetable broth. I season everything with oregano, basil, thyme, red pepper flakes (if I want a kick), and some salt and pepper.

Step 3: Simmer the Soup
I bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes so the flavors meld together.

Step 4: Add Pasta & Greens
After that, I stir in the pasta and let it simmer uncovered for about 10–12 minutes until the pasta is just tender. I toss in the spinach (or kale) during the last 2 minutes to let it wilt into the soup.

Step 5: Finish & Serve
Once it’s ready, I taste and adjust the seasoning, then ladle it into bowls and top with fresh parsley and Parmesan if I’m using it. I always enjoy it hot!

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Hearty Protein Version: I sometimes stir in cooked Italian sausage or shredded rotisserie chicken for a meatier meal.

• Vegan Minestrone: I skip the Parmesan and add a spoonful of nutritional yeast or vegan cheese.

• Seasonal Veggie Swap: When I have butternut squash or sweet potatoes on hand, I toss them in. I love adjusting this soup based on the season.

Storage/Reheating

I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days. For longer storage, I freeze it in individual portions for up to 3 months. When I reheat it, I do so gently on the stovetop and add a splash of water or broth if it’s thickened too much.

FAQs

Can I make Easy Minestrone Soup ahead of time?

Yes, I often make it a day in advance. It actually tastes better after sitting overnight as the flavors deepen.

What type of pasta should I use?

I stick with small shapes like ditalini, elbow, or small shells. They cook quickly and soak up the broth nicely.

Can I freeze minestrone soup?

Absolutely. I prefer freezing it without pasta if I plan to store it for a while, then I add fresh-cooked pasta when reheating.

How do I make it gluten-free?

I just swap the regular pasta with my favorite gluten-free variety and make sure the broth I use is gluten-free too.

What can I serve with minestrone soup?

I usually serve it with crusty bread or garlic bread and a simple green salad. A drizzle of olive oil or extra Parmesan on top is always welcome too.

Conclusion

This Easy Minestrone Soup is one of those recipes I keep coming back to. It’s simple, flexible, and packed with everything I want in a comforting bowl—veggies, beans, herbs, and pasta all in one. Whether I’m cooking for the family or just making a big pot to enjoy throughout the week, this soup never disappoints.