There’s something magical about a steaming bowl of Minestrone Soup—it’s like a warm hug from an Italian grandmother. This classic vegetable soup has been my go-to for years, whether I’m feeding a crowd or just craving something cozy. Packed with veggies, beans, and tiny pasta, it’s the kind of meal that feels nourishing and indulgent at the same time. And the best part? It’s endlessly adaptable. Throw in whatever veggies you’ve got, swap the beans, or play with the herbs—it always turns out delicious. I swear, this soup tastes even better the next day (if it lasts that long!).

Why You’ll Love This Minestrone Soup

This isn’t just any soup—it’s the kind of recipe you’ll keep coming back to, and here’s why:

• Effortless comfort: One pot, simple steps, and you’ve got a meal that tastes like it simmered all day
• Healthy without trying: Packed with veggies and protein-rich beans, it’s nutrition you’ll actually crave
• Your kitchen, your rules: Missing an ingredient? No problem—this soup adapts to what’s in your fridge
• Budget-friendly magic: Canned tomatoes, dried pasta, and basic veggies make it easy on your wallet
• Meal prep superstar: The flavors deepen overnight, making leftovers something to look forward to

Trust me, once you try this version, it’ll become your cold-weather security blanket.

Ingredients for Minestrone Soup

What I love most about this minestrone is how everyday ingredients transform into something extraordinary. Here’s what you’ll need to make magic happen:

• 2 tbsp olive oil – the good stuff, for sautéing
• 1 onion, diced – yellow or white, whatever’s in your basket
• 2 carrots, diced – about 1/4-inch pieces so they cook evenly
• 2 celery stalks, diced – don’t skip these flavor builders!
• 3 garlic cloves, minced – fresh is best, no powder here
• 1 can (14 oz) diced tomatoes – with their juices for extra liquid
• 1 can (14 oz) kidney beans, drained – or any beans you’ve got
• 4 cups vegetable broth – homemade if you’re fancy, boxed works great
• 1 cup small pasta – ditalini or elbows are my go-tos
• 1 tsp dried basil + 1 tsp dried oregano – the Italian flavor backbone
• Salt and pepper to taste – season as you go!
• 2 cups fresh spinach – or kale if that’s what’s hanging around

See? Nothing fussy – just real food that comes together beautifully. I’ll sometimes throw in extra veggies hiding in my crisper drawer too!

How to Make Minestrone Soup

Now the fun part—let’s turn these simple ingredients into the coziest pot of minestrone you’ve ever tasted. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every step so yours turns out perfect too!

Preparing the Vegetables

First, grab your favorite big soup pot (I use my 5-quart Dutch oven) and warm that olive oil over medium heat. Toss in your diced onions, carrots, and celery with a pinch of salt—this trio is called “soffritto” in Italian cooking, and it’s the flavor foundation. Stir them every minute or so for about 5 minutes until they start getting friendly with each other. You’ll know they’re ready when the onions turn translucent and the carrots just begin to soften. Don’t rush this step—those softened veggies will make your soup taste like it simmered for hours!

Building the Soup Base

Now the magic happens! Push your veggies to the side and add the minced garlic right into the oil. Oh, that smell! Let it sizzle for just 30 seconds—we want fragrant, not burnt. Then pour in those diced tomatoes with their juices (scrape any browned bits from the bottom—that’s flavor gold!). Add your drained beans, broth, and dried herbs. Give it all a good stir and bring it to a lively boil. Once bubbling, reduce the heat to a happy simmer and let it all get acquainted for 15 minutes. You’ll see the broth start to deepen in color—that’s when you know the flavors are marrying beautifully.

Cooking the Pasta and Finishing Touches

Time for the pasta! Stir in your small pasta shapes (I’m partial to ditalini—those little tubes hold broth in every bite) and let them cook for about 10 minutes. Check the package timing, but err on the side of al dente—they’ll keep cooking a bit even after you turn off the heat. When the pasta’s nearly done, fold in your fresh spinach in handfuls. It’ll wilt down in just a minute or two. Give it a taste—needs more salt? A twist of black pepper? Make it yours. Turn off the heat and let it sit for 5 minutes (this is when the flavors really come together). Serve it piping hot—just try not to burn your tongue diving in too fast!

Tips for Perfect Minestrone Soup

After making this soup more times than I can count, here are my foolproof secrets for minestrone success:

• Pasta pro tip: Cook it separately if you plan to store leftovers—this keeps it from turning mushy overnight (just add to bowls when serving)
• Broth control: Like it thicker? Use 3 cups broth. Prefer soupier? Go for 5 cups—adjust as you simmer
• Season smart: Add salt in stages—beans and broth bring saltiness, so taste before each addition
• Herb refresh: Stir in fresh basil or parsley at the end for a bright flavor pop
• Acid balance: A splash of red wine vinegar or lemon juice at serving wakes up all the flavors

Remember—minestrone forgives mistakes, so don’t stress! It’s supposed to be rustic and flexible.

Minestrone Soup Variations

The beauty of minestrone? It’s basically a blank canvas for your veggie drawer! Here are my favorite ways to mix it up:

• Veggie swaps: Toss in zucchini instead of spinach, or add diced potatoes with the carrots
• Bean bonanza: Chickpeas, cannellini beans, or even lentils work great instead of kidney beans
• Pasta party: Gluten-free or whole wheat pasta both work—just adjust cooking time
• Protein boost: Stir in cooked Italian sausage or pancetta with the veggies (not vegetarian but oh-so-good)
• Winter twist: Swap spinach for chopped kale or Swiss chard—add it earlier since they’re heartier

See? There’s no wrong way to minestrone. Just keep tasting as you go—that’s how the best kitchen surprises happen!

Serving Suggestions for Minestrone Soup

Oh, the joy of serving this soup! I always set out a little “minestrone bar” with toppings because half the fun is customizing your bowl. A crusty baguette is non-negotiable—perfect for sopping up every last drop. Freshly grated Parmesan adds that salty, nutty punch (I use my microplane for snowy piles). For color and freshness, sprinkle with chopped basil or parsley right before serving. My husband swears by a drizzle of good olive oil on top, while I love a spicy kick with red pepper flakes. And if you’re feeling fancy? A spoonful of pesto swirled in takes it to dreamy new heights!

Storing and Reheating Minestrone Soup

Here’s the best part—this soup gets even better as leftovers! Let it cool completely before tucking it into airtight containers. It’ll keep happily in the fridge for up to 3 days, or freeze portions for up to a month (perfect for emergency cozy meals). When reheating, splash in a little extra broth or water—the pasta drinks up liquid like crazy. Warm it gently on the stove, stirring often, until steam rises and your kitchen smells like Italy again. Pro tip: If you froze it with pasta already in, expect it to be thicker—just call it “rustic” and enjoy!

Minestrone Soup Nutritional Information

While I don’t obsess over numbers when making this comforting soup, here’s the scoop: it’s packed with vitamins, fiber, and plant-based protein. Nutritional values are estimates and vary based on ingredients/brands used—but with all those veggies and beans, you’re definitely doing your body good!

Common Questions About Minestrone Soup

I get asked about this soup all the time—here are the answers to the questions that pop up most often:

Can I freeze minestrone soup?
Absolutely! Just leave out the pasta (it gets mushy when frozen). Thaw overnight in the fridge, then cook fresh pasta when reheating.

Can I use fresh tomatoes instead of canned?
You bet! About 4 medium chopped tomatoes equals one can. Simmer them longer to break down—they’ll give a brighter, fresher flavor.

Is this minestrone soup vegan?
As written, yes! Just double-check your broth and pasta labels if you’re strict—some brands sneak in animal products.

What if I don’t have kidney beans?
Any beans work! Cannellini, chickpeas, or even lentils make great substitutes. The soup police won’t come knocking—promise.

Why is my soup too thick?
No worries—just stir in more broth or water until it’s your perfect consistency. The pasta absorbs liquid like crazy!

Hearty Minestrone Soup Recipe – 5-Star Comfort in 1 Pot

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty Italian vegetable soup with beans and pasta.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained
• 4 cups vegetable broth
• 1 cup small pasta
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add diced tomatoes, kidney beans, vegetable broth, basil, and oregano. Bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Add pasta and cook for 10 minutes or until tender.
7. Stir in spinach and cook for 2 minutes.
8. Season with salt and pepper.
9. Serve hot.

Notes

• You can use any small pasta shape.
• Add more broth if you prefer a thinner soup.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg

Keywords: minestrone soup, Italian soup, vegetable soup