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Close-up of a rustic bowl filled with hearty minestrone soup, featuring a rich tomato broth, cannellini beans, ditalini pasta, diced carrots, celery, and wilted spinach, garnished with grated Parmesan cheese.

Hearty Minestrone Soup for Cold Days

A warm, comforting, vegetable-packed minestrone soup perfect for chilly days and nourishing meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Minestrone Soup
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 1 zucchini diced
  • 1 cup green beans cut into 1-inch pieces
  • 14 oz diced tomatoes canned
  • 15 oz cannellini beans drained and rinsed
  • 6 cups vegetable broth
  • 1 cup small pasta ditalini or elbow
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • salt and pepper to taste
  • 2 cups fresh spinach chopped
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.
  2. Stir in carrots, celery, zucchini, and green beans. Cook for 5 minutes, stirring occasionally.
  3. Add diced tomatoes, cannellini beans, vegetable broth, oregano, basil, bay leaf, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add pasta and cook for 10–12 minutes, or until the pasta is tender.
  6. Stir in spinach and simmer for 2 additional minutes until wilted.
  7. Remove the bay leaf, adjust seasoning, and sprinkle with fresh parsley before serving.

Notes

For extra flavor, add a parmesan rind while simmering and remove before serving.