Go Back
Easy Minestrone Soup Recipe for a Cozy Italian-Style Dinner

Easy Minestrone Soup Recipe

A hearty vegetable minestrone soup made with tomatoes, beans, pasta, zucchini, green beans, and leafy greens. It is a warm, flexible dinner that serves 6 and comes together in about an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and diced
  • 2 stalks Celery stalks, diced
  • 3 cloves Garlic cloves, minced
  • 2 tablespoons Tomato paste
  • 1 28-ounce can Diced tomatoes with juices
  • 6 cups Vegetable or chicken broth
Seasonings
  • 1 teaspoon Italian seasoning
  • 1 leaf Bay leaf
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Vegetables and Add-Ins
  • 1 medium Medium zucchini, diced
  • 1 1/2 cups Fresh or frozen green beans, cut into 1-inch pieces
  • 1 15-ounce can Kidney beans or cannellini beans, drained and rinsed
  • 1 cup Small dried pasta, such as ditalini, small shells, or elbow macaroni
  • 2 cups Fresh baby spinach or chopped kale
Toppings
  • 2 tablespoons, optional Fresh parsley or basil, chopped
  • As needed for serving, optional Grated Parmesan

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and tomato paste. Cook for about 1 minute, stirring often, until the garlic is fragrant and the tomato paste becomes slightly darker.
  3. Stir in the diced tomatoes with their juices, broth, Italian seasoning, bay leaf, kosher salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
  4. Add the zucchini, green beans, and drained beans. Continue simmering for another 8–10 minutes, giving the vegetables time to become tender while retaining some texture.
  5. Stir in the small dried pasta and cook according to the package directions, usually 8–10 minutes, until just tender. Stir occasionally so the pasta does not settle or stick.
  6. Add the spinach or kale during the final 1–3 minutes of cooking. Remove the bay leaf, taste the soup, and adjust the salt and pepper before serving.

Notes

For storage, cook the pasta separately and add it to individual bowls because pasta can absorb the broth and become soft. Vegetable broth keeps the soup vegetarian, while chicken broth is also suitable. Optional Parmesan, fresh herbs, or a Parmesan rind can add extra savory flavor.