Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup small pasta (ditalini, elbow macaroni, or small shells)
• 2 cups chopped spinach or kale
• 1 tablespoon fresh lemon juice (optional)

Optional Garnishes

• Freshly grated Parmesan cheese
• Chopped fresh parsley
• Fresh basil
• Red pepper flakes
• Extra virgin olive oil
• Crusty bread

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds, until fragrant.

Step 2: Build the Soup

Stir in the zucchini, green beans, diced tomatoes, tomato paste, oregano, basil, thyme, and bay leaf.

Cook for 2–3 minutes, stirring occasionally, to allow the tomato paste to caramelize slightly and deepen the flavor.

Step 3: Simmer

Pour in the vegetable broth and add the cannellini beans and kidney beans.

Bring the soup to a gentle boil, then reduce the heat to low.

Cover and simmer for 20 minutes, allowing the vegetables to become tender and the flavors to meld.

Step 4: Cook the Pasta

Stir in the pasta and cook according to the package directions, usually 8–10 minutes, until al dente.

Step 5: Add the Greens

Stir in the spinach or kale during the final 2–3 minutes of cooking until wilted.

Remove the bay leaf and stir in the lemon juice, if using.

Taste and season with salt and black pepper as needed.

Step 6: Serve

Ladle the soup into bowls.

Top with freshly grated Parmesan cheese, chopped parsley or basil, a drizzle of olive oil, and a pinch of red pepper flakes if desired.

Serve warm with crusty bread or garlic bread.

Tips for the Best Minestrone Soup

• Sauté the vegetables well to build a rich, flavorful base.
• Cook the pasta until just al dente to prevent it from becoming mushy.
• Add leafy greens near the end so they stay bright and tender.
• Use low-sodium vegetable broth so you can adjust the seasoning to taste.
• Stir in a splash of lemon juice before serving to brighten the flavors.
• Freshly grated Parmesan adds a rich, savory finish.
• If making the soup ahead, cook the pasta separately and add it just before serving.
• Customize the vegetables based on what’s in season.

Variations

Classic Italian Minestrone

Add cabbage, peas, and potatoes for an even heartier soup.

Vegan Minestrone

Skip the Parmesan cheese or use a dairy-free Parmesan alternative.

Chicken Minestrone

Add shredded cooked chicken for extra protein.

Pesto Minestrone

Stir in a spoonful of basil pesto just before serving for fresh, herby flavor.

Gluten-Free Minestrone

Use your favorite gluten-free pasta or substitute cooked rice.

White Bean Minestrone

Replace the kidney beans with extra cannellini beans or Great Northern beans for a creamier texture.

Serving Suggestions

Minestrone Soup pairs perfectly with:

• Crusty artisan bread
• Garlic bread
• Grilled cheese sandwiches
• Caesar salad
• Mixed green salad
• Focaccia
• Bruschetta
• Parmesan crisps
• Roasted vegetables
• Herb butter rolls

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of broth if the soup has thickened.

For longer storage, freeze the soup (preferably without the pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before adding freshly cooked pasta.

Recipe Notes

• Minestrone Soup is incredibly versatile, so feel free to use your favorite vegetables or whatever you have on hand.
• Cooking the pasta separately is a great option if you plan to store leftovers, as it helps maintain the best texture.
• A sprinkle of Parmesan cheese and a drizzle of high-quality olive oil add the perfect finishing touch.
• This hearty soup is ideal for meal prep, cozy family dinners, and healthy lunches throughout the week.
• Serve with warm crusty bread for a comforting, satisfying meal that’s full of classic Italian flavor.