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Classic Hearty Minestrone Soup

Close-up of a white bowl filled with rich, tomato-based minestrone soup featuring carrots, celery, and dark leafy greens.
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Make this classic Italian minestrone soup, packed with vegetables, beans, and pasta in a savory tomato broth. It is a simple, one-pot meal perfect for a weeknight dinner or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth or chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the vegetable or chicken broth and the diced tomatoes (with their juice). Bring the mixture to a simmer.
  5. Add the rinsed kidney beans and cannellini beans. Continue to simmer for 10 minutes.
  6. Stir in the zucchini and green beans. Cook for 5 minutes.
  7. Add the small pasta to the pot. Cook according to the package directions until the pasta is al dente, usually 8 to 10 minutes.
  8. Stir in the fresh spinach during the last 2 minutes of cooking until it wilts.
  9. Taste the soup and season with salt and black pepper as needed.
  10. Serve hot, topped with grated Parmesan cheese if desired.

Notes

  • For a vegan minestrone soup, use vegetable broth and omit the Parmesan cheese topping.
  • To make this gluten free soup option, substitute the pasta with 1 cup of cooked rice or gluten-free pasta.
  • This soup tastes better the next day, making it excellent for soup for meal prep.
  • For a copycat Olive Garden soup flavor, add 1/4 cup of pesto during the last 5 minutes of simmering.

Nutrition

Find it online: https://mdlatdmm.com/minestrone-soup-classic-hearty-italian-recipe/