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A steaming bowl of colorful minestrone soup, rich with vegetables and pasta, is presented on a wooden surface.

Hearty Classic Minestrone Soup

This comforting and robust minestrone soup is packed with fresh vegetables, beans, pasta, and savory herbs in a rich tomato broth, making it a perfect one-pot meal for any season.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Aromatics
  • 2 tbsp olive oil extra virgin
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
Vegetables & Legumes
  • 1 zucchini medium, diced
  • 1/2 cup green beans trimmed and cut into 1-inch pieces
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (15 oz) can cannellini beans rinsed and drained
  • 1 (15 oz) can kidney beans rinsed and drained
  • 2 cups fresh spinach packed, roughly chopped
Liquids & Flavor
  • 6 cups vegetable broth low sodium
  • 1 (8 oz) can tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 1 bay leaf
  • Salt to taste
  • Black pepper freshly ground, to taste
Pasta & Garnish
  • 1/2 cup ditalini pasta or small shell pasta
  • 1/4 cup fresh parsley chopped, for garnish
  • Parmesan cheese grated, for serving

Equipment

  • Large Dutch oven or stock pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Prepare the Soup Base
  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  2. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 1 minute until fragrant.
  3. Pour in the vegetable broth, diced tomatoes (undrained), tomato sauce, and add the bay leaf. Bring the mixture to a simmer.
  4. Stir in the diced zucchini, green beans, rinsed cannellini beans, and kidney beans. Bring back to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until vegetables are tender.
Finish and Serve
  1. Increase heat to medium. Stir in the ditalini pasta. Cook uncovered, stirring occasionally, for 8-10 minutes, or until the pasta is al dente. Check package directions for precise cooking time.
  2. Remove the bay leaf. Stir in the chopped fresh spinach until wilted, about 1-2 minutes. Season the soup with salt and freshly ground black pepper to taste.
  3. Ladle the hot minestrone soup into bowls. Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately.

Notes

This minestrone soup is even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Feel free to customize with other seasonal vegetables like diced potatoes, bell peppers, or kale. Add heartier vegetables earlier in the cooking process.
For a vegetarian option, ensure your Parmesan cheese is vegetarian (made without animal rennet).