Name: Easy Minestrone Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons salted butter; 1 tablespoon olive oil; 1 medium white onion, diced; 3 medium celery ribs, diced; 4 medium carrots, diced; 3 medium zucchini, diced; 1 tablespoon minced garlic; 1 (28 ounce) can diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can white cannellini beans, undrained; 1 (15 ounce) can kidney beans, undrained; 6 cups vegetable broth; 1 tablespoon dried basil; 1 tablespoon dried oregano; 8 ounces elbow macaroni or shell pasta; 1 cup baby spinach, roughly chopped; 1/4 cup grated parmesan cheese (optional, for garnish)

There’s something wonderfully comforting about a big pot of homemade soup, and this Easy Minestrone Soup Recipe hits all the right notes. It’s loaded with fresh veggies, hearty beans, and pasta, making it a satisfying meal all on its own—plus, it’s so simple to pull together!

A close-up of a large white pot filled with a thick vegetable soup that has a rich orange-red broth. The soup has many visible layers of colorful vegetables including green zucchini slices, orange carrot cubes, yellow squash, pale onion pieces, dark green leafy bits, and red kidney beans. There are also small pasta shells scattered throughout the soup. A dark wooden ladle is scooping a spoonful of the soup, showing a mix of all these ingredients with the broth. The pot sits on a white marbled surface with some green herbs blurred in the background. The photo has bright natural light highlighting the vibrant colors of the soup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Minestrone Soup Recipe
Top Tip
How to Serve Easy Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Minestrone Soup Recipe

Why You'll Love This Recipe

This Easy Minestrone Soup Recipe is one of my go-to dishes when I want something nourishing without fuss. It feels fancy enough for company but is effortless enough for weeknight dinners—plus, it’s endlessly adaptable.

Simple Ingredients: Uses pantry staples and fresh produce that you likely have on hand.
Hearty & Healthy: Packed with veggies, beans, and pasta for a filling, nutritious meal.
One-Pot Wonder: Minimal cleanup and straightforward cooking make it a perfect busy-day recipe.
Customizable Flavors: You can switch up the veggies or herbs based on what’s in your fridge.

This image shows a pot filled with vegetable soup with many layers of different items. The top layer is a mix of yellow and green chunks of zucchini and squash, small beans in dark red and white colors, and small pasta shells. The soup has a thick reddish-orange broth that looks hearty and rich. The pot itself is white with two handles and is set on a white marbled surface. Next to the pot, there is a gray and white striped cloth and two silver spoons, one closer to the pot and one above it. Fresh green parsley surrounds the pot on both sides. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup is a beautiful balance of textures and flavors—creamy beans, tender veggies, tangy tomatoes, and comforting pasta all simmered in aromatic broth. Picking fresh produce and quality beans makes a big difference here.

Flat lay of a medium white onion diced, three medium celery ribs chopped, four medium carrots diced, three medium zucchini diced, a small bowl of minced garlic, a large can of diced tomatoes with juice, two medium cans of tomato sauce and beans—one white cannellini and one kidney, a bunch of dried basil and oregano sprigs, a small pile of elbow macaroni pasta, a handful of fresh baby spinach leaves, a small pat of salted butter, a small dish of olive oil, and a small mound of grated parmesan cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Salted Butter: Adds richness and helps soften the veggies for a perfect base.
Olive Oil: Boosts flavor and keeps the sautéed vegetables from sticking.
White Onion: Gives a gentle sweetness and depth when cooked just right.
Celery: Adds a subtle crunch and fresh aroma to the soup.
Carrots: Bring natural sweetness and vibrant color.
Zucchini: Absorbs flavors beautifully and adds soft texture.
Minced Garlic: Infuses the soup with a warm, savory punch.
Diced Tomatoes (undrained): Provide acidity and a juicy base for the broth.
Tomato Sauce: Enhances tomato flavor and thickens the soup slightly.
Cannellini and Kidney Beans: Supply protein, creaminess, and heartiness.
Vegetable Broth: Ties all the ingredients together with savory depth.
Dried Basil & Oregano: Classic Italian herbs that brighten the soup.
Elbow Macaroni or Shell Pasta: Adds chewiness and makes the soup filling.
Baby Spinach: A last-minute green that wilts perfectly for freshness and color.
Grated Parmesan Cheese: A finishing touch for salty, umami goodness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Easy Minestrone Soup Recipe is. Over time, I’ve switched out veggies, added different beans, and even used gluten-free pasta to suit my mood or what’s in the fridge. Feel free to play around with it!

Vegetable Swap: I sometimes add green beans or swap zucchini for yellow squash, which gives it a different but delightful twist.
Protein Boost: If you want, toss in some cooked Italian sausage or shredded chicken for a meatier version.
Herb Variations: Try fresh thyme or rosemary in place of basil and oregano for a more woodsy flavor.
Pasta Alternatives: Smaller pastas like ditalini work great and change the soup’s texture slightly.

Step-by-Step: How I Make Easy Minestrone Soup Recipe

Step 1: Sauté Your Base

I start by melting butter and olive oil in a large soup pot over medium heat. The combo gives a great flavor base without burning. Toss in diced onion and cook, stirring occasionally, until it starts to soften—about 3 to 5 minutes. This step is key because soft onions add that gentle sweetness that mellows the broth.

Step 2: Add the Veggies

Once the onions look translucent, I add chopped celery, carrots, and zucchini. Let these cook down for 8 to 10 minutes with occasional stirring. When the vegetables start to soften, I stir in minced garlic and cook for just another minute—you want the garlic lovely and fragrant but not burned.

Step 3: Build the Broth

Next, I pour in the canned diced tomatoes with their juice, tomato sauce, the beans (both cannellini and kidney), and vegetable broth. Toss in dried basil and oregano for that classic Italian aroma, then crank the heat up to bring everything to a boil.

Step 4: Cook the Pasta and Finish

When the soup is boiling, in go the pasta. I reduce the heat to medium-low so it simmers gently without boiling over or turning mushy. After about 10 minutes, when the pasta is tender, I stir in fresh spinach and let it wilt in the hot broth for the last 2 minutes. Then, I season carefully with salt and freshly ground black pepper before ladling it out with a sprinkle of parmesan cheese on top.

Top Tip

Over the years, this Easy Minestrone Soup Recipe has taught me a few valuable lessons that really elevate the final dish.

Don't Rush the Sauté: Taking the time to soften your onions and veggies ensures you develop rich, deep flavors before adding broth.
Beans with Their Liquid: Adding the beans undrained adds creaminess and flavor to your broth, so don't rinse or drain them.
Gentle Simmer for Pasta: Keep the heat on a low boil so the pasta cooks evenly without sticking or breaking apart.
Fresh Greens Last: Adding spinach at the very end keeps it vibrant and tender without turning mushy.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I always top my minestrone with a generous sprinkle of freshly grated Parmesan cheese—it melts slightly and adds that perfect umami note. Sometimes I add a few torn basil leaves or a drizzle of good olive oil for extra richness. A good crack of black pepper right before serving also wakes the flavors up.

Side Dishes

Crusty bread or garlic toast are my go-tos with this soup. The bread soaks up the broth wonderfully, and it turns a simple bowl into a complete meal. You could also serve it with a light salad if you want something fresh on the side.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls—kids and adults alike loved tearing into those. Another fun idea is to garnish with colorful chopped herbs like parsley, chives, or even a touch of lemon zest for an unexpected brightness.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the soup even tastier the next day. Just remember to store it without added cheese so it doesn’t get soggy.

Freezing

You can freeze minestrone soup, but I advise freezing before you add the pasta—pasta can get mushy after freezing and reheating. I add fresh pasta when reheating for the best texture. Freeze in portioned containers for quick future meals.

Reheating

When reheating, I warm the soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, I add a splash of broth or water to loosen it up. For leftover pasta, a quick sauté or microwave reheat with a little broth helps refresh it.

Frequently Asked Questions:

Can I make this Easy Minestrone Soup Recipe vegan?

Absolutely! Just swap the butter for olive oil and skip the Parmesan cheese or use a vegan alternative. The recipe already uses vegetable broth, so it’s super easy to keep it plant-based.

What pasta works best in minestrone soup?

Smaller pastas like elbow macaroni, shells, or ditalini are ideal because they cook evenly without overpowering the soup. Avoid big, heavy pasta shapes that might steal the spotlight or become too soft.

Can I prepare this soup ahead of time?

You can prep the veggies ahead by chopping and storing them in the fridge. The soup itself tastes even better after sitting for a few hours or overnight, making it great for meal prep or busy days.

How do I keep the pasta from getting mushy when reheating?

The best way is to cook and add the pasta fresh when reheating leftovers. If the pasta’s already in the soup, it can get mushy over time. Alternatively, you can store the soup and pasta separately if possible.

Final Thoughts

This Easy Minestrone Soup Recipe holds a special place in my kitchen because it’s effortless and endlessly comforting. It’s one of those dishes you can rely on to warm you up on chilly days or even impress unexpected guests. I hope you’ll enjoy making it as much as I do—grab your pot and ingredients, and let’s get cooking!