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Bowl of homemade minestrone soup with pasta, beans, and greens, topped with Parmesan cheese.

Minestrone Soup

A hearty and comforting Italian vegetable soup loaded with beans, pasta, and seasonal veggies. Perfect for a cozy dinner or healthy lunch!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
Liquids & Seasonings
  • 4 cups vegetable broth
  • 1 can diced tomatoes 400g
  • 1 tsp dried oregano
  • 1 tsp dried basil
Add-ins
  • 1 cup small pasta (like ditalini or elbow)
  • 1 can cannellini beans rinsed and drained
  • 1 cup zucchini chopped
  • 1 cup spinach fresh or frozen
  • salt and pepper to taste

Equipment

  • Large Pot
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
  2. Add garlic and cook for another 1 minute, stirring frequently.
  3. Pour in the vegetable broth and diced tomatoes. Add oregano and basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in pasta, beans, and zucchini. Simmer until pasta is tender, about 10 minutes.
  5. Stir in spinach until wilted. Season with salt and pepper to taste.
  6. Serve hot, optionally topped with grated Parmesan cheese and a drizzle of olive oil.

Notes

This soup is very versatile! Swap in any vegetables you have on hand or use different beans or pasta shapes. It tastes even better the next day!