This easy minestrone soup is a comforting, nourishing one-pot meal packed with colorful vegetables, tender beans, and pasta in a rich tomato-based broth. It’s hearty enough to be a full meal while still feeling light, fresh, and wholesome.
Why You’ll Love This Recipe
This soup is simple to make, budget-friendly, and perfect for busy days. Everything cooks in one pot, which means less cleanup and more flavor. It’s naturally vegetarian, filling without being heavy, and easy to customize with whatever vegetables you have on hand. It also tastes even better the next day, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil – 2 tablespoons
yellow onion, finely chopped – 1 medium
carrots, peeled and diced – 2 medium
celery stalks, diced – 2
garlic cloves, minced – 4
tomato paste – 2 tablespoons
crushed tomatoes – 1 can (400 g / 14 oz)
vegetable broth – 6 cups
zucchini, diced – 1 medium
green beans, trimmed and cut into 1-inch pieces – 1 cup
canned kidney beans, drained and rinsed – 1 can (400 g / 14 oz)
canned white beans, drained and rinsed – 1 can (400 g / 14 oz)
small pasta (such as ditalini or small shells) – ¾ cup
dried oregano – 1 teaspoon
dried basil – 1 teaspoon
bay leaf – 1
salt – 1 teaspoon, or to taste
black pepper – ½ teaspoon
fresh parsley, chopped – 2 tablespoons
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the tomato paste and stir well, letting it cook for 1 minute to deepen the flavor. Pour in the crushed tomatoes and vegetable broth, then add oregano, basil, bay leaf, salt, and pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Add the zucchini, green beans, kidney beans, and white beans. Let the soup simmer uncovered for 10 minutes.
Stir in the pasta and continue cooking for another 8–10 minutes, or until the pasta is tender. Remove the bay leaf, taste, and adjust seasoning as needed. Finish with fresh parsley before serving.
You can add leafy greens like spinach or kale during the last few minutes of cooking for extra nutrients. Swap the pasta for rice or quinoa if preferred. For a richer flavor, add a sprinkle of grated cheese just before serving. You can also adjust the vegetables based on the season, such as using potatoes, peas, or cabbage.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid over time, so add a splash of broth or water when reheating. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. This soup also freezes well for up to 3 months without the pasta.
FAQs
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead and often tastes better the next day.
Is this minestrone soup vegetarian?
Yes, it is made entirely with vegetables, beans, and vegetable broth.
Can I make it vegan?
Yes, the recipe is naturally vegan as written.
What pasta works best in minestrone soup?
Small pasta shapes like ditalini, small shells, or elbow pasta work best.
Can I freeze minestrone soup?
Yes, it freezes well, especially if you freeze it without the pasta.
How do I prevent the pasta from getting mushy?
Cook the pasta separately and add it just before serving if you plan to store leftovers.
Can I add more protein?
You can add extra beans or chickpeas to increase the protein content.
Is this soup gluten-free?
It can be made gluten-free by using gluten-free pasta or skipping the pasta entirely.
How can I thicken the soup?
Mash some of the beans before adding them, or let the soup simmer longer uncovered.
Can I use fresh tomatoes instead of canned?
Yes, finely chop about 2 cups of fresh tomatoes and use them in place of canned.
Conclusion
Easy minestrone soup is a timeless, comforting dish that brings together simple ingredients in a flavorful and satisfying way. Whether you’re cooking for your family or preparing meals for the week, this soup is reliable, flexible, and always delicious.
A hearty, comforting one-pot soup packed with vegetables, beans, and pasta in a rich tomato broth. This vegetarian minestrone is easy, filling, and perfect for meal prep or busy weeknights.
Ingredients
2 tbsp olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (400g) crushed tomatoes
6 cups vegetable broth
1 medium zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 can (400g) kidney beans, drained and rinsed
1 can (400g) white beans, drained and rinsed
¾ cup small pasta (ditalini or small shells)
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
1 tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
Add tomato paste and cook for 1 minute. Pour in crushed tomatoes and vegetable broth. Stir in oregano, basil, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce to a simmer. Add zucchini, green beans, kidney beans, and white beans. Simmer uncovered for 10 minutes.
Add the pasta and simmer for another 8–10 minutes, or until the pasta is tender. Remove bay leaf. Taste and adjust seasoning as needed.
Stir in fresh parsley before serving. Serve hot with crusty bread or grated cheese if desired.
Notes
Add spinach or kale in the last few minutes for extra greens.
To avoid mushy pasta in leftovers, cook pasta separately and add before serving.
