Name: Easy Minestrone Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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; 1 (28 ounce) can diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; 6 cups vegetable broth; 1 (15 ounce) can white cannellini beans, undrained; 1 (15 ounce) can kidney beans, undrained; 2 tablespoons salted butter; 1 tablespoon olive oil; 1 tablespoon dried basil; 1 tablespoon dried oregano; 8 ounces elbow macaroni or shell pasta; 1/4 cup grated parmesan cheese for garnish

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.

A close-up of a large white pot filled with a thick vegetable soup that has a rich orange-red broth. The soup has many visible layers of colorful vegetables including green zucchini slices, orange carrot cubes, yellow squash, pale onion pieces, dark green leafy bits, and red kidney beans. There are also small pasta shells scattered throughout the soup. A dark wooden ladle is scooping a spoonful of the soup, showing a mix of all these ingredients with the broth. The pot sits on a white marbled surface with some green herbs blurred in the background. The photo has bright natural light highlighting the vibrant colors of the soup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Minestrone Soup Recipe
Top Tip
How to Serve Easy Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Minestrone Soup Recipe

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.

This image shows a pot filled with vegetable soup with many layers of different items. The top layer is a mix of yellow and green chunks of zucchini and squash, small beans in dark red and white colors, and small pasta shells. The soup has a thick reddish-orange broth that looks hearty and rich. The pot itself is white with two handles and is set on a white marbled surface. Next to the pot, there is a gray and white striped cloth and two silver spoons, one closer to the pot and one above it. Fresh green parsley surrounds the pot on both sides. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a medium white onion diced, three medium celery ribs chopped, four medium carrots diced, three medium zucchini diced, a small bowl of minced garlic, a large can of diced tomatoes with juice, two medium cans of tomato sauce and beans—one white cannellini and one kidney, a bunch of dried basil and oregano sprigs, a small pile of elbow macaroni pasta, a handful of fresh baby spinach leaves, a small pat of salted butter, a small dish of olive oil, and a small mound of grated parmesan cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make this soup ahead of time?

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.

Is this soup freezer-friendly?

Yes, but I suggest freezing it without the pasta to avoid mushiness. Add freshly cooked pasta when you reheat the soup for best texture.

Can I use different vegetables or beans?

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.

Can I make this soup vegan?

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.