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Overhead view of a bowl of minestrone soup topped with parmesan on top. Some torn bread and glass of wine off to the side.
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Minestrone Soup

With fresh vegetables, beans, and pasta in a savory and herbal broth, Minestrone Soup is never a bad idea! This Italian soup recipe is easy to make, family-friendly, and satisfying every time. Serve it as an appetizer, light lunch, or meatless main dish!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 301kcal
Author John Kanell

Equipment

  • Large pot or Dutch oven

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped (about 1 cup/234g)
  • 2 large carrots chopped (about 1 cup/170g)
  • 2 large celery stalks chopped (about ¾ cup/142g)
  • 1 medium zucchini chopped (about 1½ cups/227g)
  • 1 cup chopped green beans (113g)
  • 3 garlic cloves minced (about 1 tablespoon)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth (960mL)
  • 1 (28-ounce794g) can diced tomatoes
  • 1 (15-ounce/425g) can white beans or kidney beans rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Pinch of red pepper flakes (use more or less depending on taste)
  • 1 dried bay leaf
  • 1 cup small pasta (elbows, shells, orecchiette) (130g)
  • 4 cups loosely packed baby spinach (86g)
  • Chopped fresh parsley for serving
  • Grated parmesan cheese for serving

Instructions

  • In a large Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, zucchini, green beans, garlic, oregano, and thyme. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add the broth, tomatoes, beans, salt, pepper, and red pepper. Bring to a boil over medium heat, stirring occasionally, about 5 minutes.
  • Stir in pasta. Cook, stirring occasionally, until pasta is tender, about 10 minutes.
  • Stir in the spinach during the last minute of cooking, just before the pasta is perfectly tender. Remove and discard the bay leaf. Garnish with parsley and parmesan cheese.

Notes

  • Adjust the red pepper flakes to taste. For a mild traditional minestrone soup, add just a pinch of the flakes. For a spicier kick, add up to ½ teaspoon.
  • Add extra broth if desired. Make your soup brothy by adding additional broth, 1 cup at a time, before simmering or as needed during cooking. Alternatively, add an extra ¼ cup of pasta for a thicker and heartier soup.
  • Optional: Add additional flavor. Stir in 1 tablespoon of tomato paste along with the broth and tomatoes for a deeper tomato flavor; add in a parmesan rind before simmering to enhance the savory undertones.
  • Optional: Add protein. Make sausage minestrone soup for extra staying power. Sauté 1 pound of fresh sweet or spicy Italian sausage in a tablespoon of olive oil for 4-5 minutes, crumbling as you cook, or until the sausage is cooked through. Remove the sausage from the pot, add the vegetables and oil, and continue as directed, adding the sausage back in with the broth and beans before simmering. You can also use ground beef or turkey, or cooked shredded chicken.

Nutrition

Calories: 301kcal | Carbohydrates: 52g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1248mg | Potassium: 1061mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6591IU | Vitamin C: 29mg | Calcium: 168mg | Iron: 6mg