There’s something truly comforting about a big pot of soup bubbling away on the stove, and this Easy Minestrone Soup Recipe is exactly that kind of cozy goodness. It’s packed with fresh veggies, hearty beans, and tender pasta, making it a satisfying meal any day of the week.
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Why You'll Love This Recipe
I love this easy minestrone soup because it’s both forgiving and flavorful — you can toss in whatever you have on hand, but it always turns out rich and delicious. It’s like a warm hug in a bowl that’s also loaded with nutrition.
- Simple Ingredients: You probably already have everything you need in your pantry and fridge.
- One-Pot Wonder: Minimal cleanup makes this a perfect weeknight dinner.
- Flexible & Customizable: Swap veggies or pasta types to suit your taste or dietary needs.
- Comforting & Healthy: Heartfelt and wholesome with fiber-rich beans and fresh vegetables.
Ingredients & Why They Work
This Easy Minestrone Soup Recipe blends bright, fresh vegetables with hearty beans and pasta, creating the perfect balance of textures and flavors. Grab fresh, firm produce and quality canned goods for the best results.
- Salted butter: Adds richness and helps soften the veggies without overpowering.
- Olive oil: Brings a lovely fruity note and boosts flavor meld while cooking onion and garlic.
- White onion: The base for creating that savory depth everyone loves in minestrone.
- Celery ribs: Gives a subtle crunch and classic aromatics to the soup.
- Carrots: Add natural sweetness that balances the tomato acidity effectively.
- Zucchini: Keeps the texture interesting and light without heaviness.
- Minced garlic: For an aromatic kick that brightens all the other flavors.
- Diced tomatoes (undrained): Provide the soup’s vibrant, tangy base.
- Tomato sauce: Helps deepen the tomato flavor and create a rich broth.
- White cannellini beans: Give creamy texture and protein, making this soup filling.
- Kidney beans: Add hearty contrast and extra fiber.
- Vegetable broth: The liquid heart of the soup, rich yet light, tying all ingredients together.
- Dried basil and oregano: Classic Italian herbs that add warm, fragrant notes.
- Elbow macaroni or shell pasta: Perfect sturdy pasta that holds up well without turning mushy.
- Baby spinach: Brightens up the soup with color and delicate freshness at the end.
- Grated parmesan cheese: Optional but highly recommended to sprinkle on top for a salty, savory finish.
Make It Your Way
I like to mix things up depending on what’s in season, but what I never change is the cozy, veggie-packed heart of this easy minestrone soup recipe. It’s super forgiving, so don’t hesitate to add your favorite beans or swap in different pasta shapes.
- Variation: Sometimes I toss in a handful of green beans or fresh peas for extra crunch, which keeps things fresh and vibrant.
- Make it vegan: Simply use vegan butter or skip the butter, and opt for nutritional yeast instead of parmesan for sprinkling.
- Spicy kick: Add a pinch of red pepper flakes when sautéing the veggies for a gentle heat that wakes up the flavors.
- Make it gluten-free: Swap the pasta for gluten-free varieties or even use spiralized zucchini noodles at the end for a lighter twist.
Step-by-Step: How I Make Easy Minestrone Soup Recipe
Step 1: Build your flavor base
I always start by melting the salted butter with olive oil in a large soup pot over medium heat. This combo gives a beautiful richness that straight olive oil alone can’t quite deliver. Then, I toss in the diced onion, letting it soften gently for about 3 to 5 minutes. You want the onions to start becoming translucent and fragrant without browning, so stir occasionally but don’t rush this step.
Step 2: Add the veggies and garlic
Next, I add diced celery, carrots, and zucchini and cook everything for roughly 8 to 10 minutes. This softens the veggies just right, unlocking flavor but keeping some texture. The key here is patience — stir every few minutes to avoid browning, which can change the soup’s delicate taste. Then, stir in minced garlic and cook for just a minute more; garlic burns easily, so keep it moving!
Step 3: Combine tomatoes, beans, broth & herbs
Now comes the hearty stuff — add the can of diced tomatoes (undrained), tomato sauce, cannellini beans, kidney beans, vegetable broth, dried basil, and oregano. Crank up the heat until everything starts to boil, then reduce it to a gentle simmer. This blend of ingredients is what makes the soup rich and satisfying, filling your kitchen with those irresistible Italian aromas.
Step 4: Cook pasta & finish with spinach
Once boiling, stir in your pasta and drop the heat to medium-low. Cook for 10 to 12 minutes until the pasta is tender but not mushy — I always taste-test near the end to get it just right. In the last two minutes, stir in chopped baby spinach. It wilts quickly and adds a fresh pop of color without overpowering the other flavors.
Step 5: Season & Serve
Finally, season with salt and freshly ground black pepper to taste. I find it helpful to add a little at a time because the broth and beans bring natural saltiness already. Ladle the soup into bowls and top with a generous sprinkle of grated parmesan cheese — it’s optional but honestly, the cheese melts right in and adds a lovely umami boost.
Top Tip
Over the years cooking this Easy Minestrone Soup Recipe, I discovered some game-changers that make it come out perfectly every time. These tips keep things simple but elevate your cooking experience and final bowl.
- Saute gently: Don’t rush the veggies at the start; softening onions, celery, and carrots slowly unlocks cozy soup flavors.
- Use quality broth: A good vegetable stock transforms the soup, so pick one that’s flavorful or make your own if you can.
- Avoid overcooking pasta: Start checking the pasta a minute or two before the suggested time to keep it tender but firm.
- Beans last: Using canned beans means you just warm them through — no need to cook from scratch, which saves time.
How to Serve Easy Minestrone Soup Recipe
Garnishes
Whenever I serve this soup, I always go for a generous sprinkle of freshly grated parmesan cheese — it melts beautifully and adds a savory punch. Sometimes, I toss on a handful of chopped fresh basil or a drizzle of good quality extra virgin olive oil for a fragrant finish. Crusty bread on the side? Absolutely essential!
Side Dishes
To round out the meal, I often pair this minestrone with garlic bread or simple toasted baguette slices. A crisp green salad with lemon vinaigrette is also a lovely complement, adding brightness to each bite without weighing down the soup’s comforting character.
Creative Ways to Present
For holiday dinners or cozy gatherings, I’ve ladled this soup into rustic bread bowls — it looks so charming and the bread soaks up all those delicious juices. You can also top each bowl with a mini fresh herb bouquet for a charming touch that makes your guests feel extra special.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting overnight. Just give it a good stir before reheating to redistribute the ingredients and refresh the broth.
Freezing
Freezing this soup is totally doable, but I recommend leaving out the pasta if you plan to freeze — it tends to get mushy when thawed. Instead, freeze the broth, beans, and veggies in portioned containers, and cook fresh pasta when you reheat.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of veggie broth or water to loosen it up. Add fresh spinach at this stage if you didn’t before — it perks up nicely with just a minute or two in the warm soup.
Frequently Asked Questions:
Absolutely! This soup actually tastes better the next day once the flavors have melded. Just store it in the fridge and reheat gently before serving.
Yes, but I suggest freezing it without the pasta to avoid mushiness. Add freshly cooked pasta when you reheat the soup for best texture.
Definitely, this recipe is very flexible. Feel free to swap in other veggies like green beans, peas, or kale, and use any canned beans you have available.
Yes! Just replace the butter with olive oil or vegan butter and skip the parmesan or use a vegan cheese alternative for topping.
Final Thoughts
This Easy Minestrone Soup Recipe is one of those recipes I keep coming back to because it’s hearty, approachable, and perfectly comforting on chilly days. Whether you’re feeding a crowd or just want a warming solo meal, it’s the kind of soup you'll feel proud to serve and happy to eat again and again. Give it a try—I think it’ll become a favorite in your kitchen too.
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Easy Minestrone Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and easy-to-make minestrone soup loaded with fresh vegetables, beans, and pasta, perfect for a comforting meal any time of the year.
Ingredients
Vegetables and Aromatics
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
- 1 cup baby spinach, roughly chopped
Liquids and Broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 6 cups vegetable broth
Beans
- 1 (15 ounce) can white cannellini beans, undrained
- 1 (15 ounce) can kidney beans, undrained
Other Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 ounces elbow macaroni or shell pasta
- ¼ cup grated parmesan cheese for garnish
Instructions
- Heat fats: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large 6-quart soup pot over medium heat to prepare the base for sautéing vegetables.
- Sauté onion: Add the diced onion and cook for 3 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add vegetables and garlic: Incorporate diced celery, carrots, and zucchini. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
- Add liquids and beans: Stir in the diced tomatoes with their juice, tomato sauce, cannellini beans with liquid, kidney beans with liquid, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil over high heat.
- Cook pasta: Add elbow macaroni or shell pasta to the boiling soup. Reduce heat to medium-low and simmer at a low boil for 10 to 12 minutes until the pasta is tender.
- Add spinach: During the last 2 minutes of cooking, stir in the roughly chopped baby spinach and allow it to wilt.
- Season and serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve the soup hot, garnished with grated parmesan cheese, if desired.
Notes
- Use vegetable broth for a vegetarian option; chicken broth can be substituted for a non-vegetarian version.
- For a gluten-free option, substitute pasta with gluten-free pasta.
- The parmesan cheese garnish can be omitted or replaced with a vegan cheese alternative to suit dietary preferences.
- To enhance flavor, allow the soup to simmer longer before adding pasta for deeper taste.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg
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