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

If you’re craving a hearty, wholesome soup that’s both comforting and packed with veggies, you’ll love this Easy Minestrone Soup Recipe. It’s the kind of dish that feels like a warm hug, perfect for any day you want a satisfying meal without fuss.

Minestrone Soup - A close-up view of a pot filled with vegetable soup showing a rich, orange broth with visible layers of diced orange carrots, green zucchini pieces, chopped celery, red kidney beans, small shell pasta, and bits of green herbs. A ladle lifts a portion of the soup, displaying the chunky vegetables and pasta clearly. The pot is white, and the background has a white marbled texture. 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

Honestly, I fall back on this Easy Minestrone Soup Recipe over and over because it’s both incredibly simple and endlessly customizable. Whether you’re cooking for a crowd or just making dinner for one, it delivers big on flavor and nutrition without needing to stand over the stove all day.

Simple Prep: Minimal chopping and pantry staples make it quick to get on the table.
Comfort in a Bowl: The rich tomato base with tender veggies and pasta always feels like a cozy meal.
Vegetarian Friendly: Loaded with beans and veggie broth, it’s filling without any meat.
Flexible Ingredients: You can swap veggies or pasta shapes based on what you have, making it super versatile.

Minestrone Soup - A white pot filled with a thick stew showing layers of diced yellow and green zucchini, orange carrot pieces, red beans, chickpeas, shell pasta, and small red tomato chunks mixed in a rich orange-red broth with herbs, placed on a white marbled surface. A black spoon is inside the pot, and nearby are bunches of fresh green parsley, a gray and white striped cloth, and two silver spoons. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Minestrone Soup Recipe plays a role in building layers of flavor while keeping the soup hearty and nutritious. Here’s why these ingredients work well and a few tips when shopping:

Minestrone Soup - Flat lay of fresh white onion with its smooth, pale layers next to vibrant green celery ribs, bright orange diced carrots, and fresh zucchini pieces showing their light green skin and soft interior. Nearby, a small pile of minced garlic cloves with creamy white color and papery skin scattered gently around. Ripe red diced tomatoes spilling over from a can, plump white cannellini beans contrasting with deep red kidney beans, and a handful of fresh baby spinach leaves with crinkly dark green texture all arranged naturally. A sprinkle of dried basil and oregano adds subtle earthy tones, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Salted Butter: Adds richness and helps soften the veggies without overpowering.
Olive Oil: Balances the butter with a fruity note and brings out garlic’s flavor.
White Onion: Forms the soup’s flavorful base with its natural sweetness.
Celery: Provides a subtle crunch and savory aroma.
Carrots: Bring natural sweetness and vibrant color.
Zucchini: Softens nicely and absorbs the tomato broth’s taste without getting mushy.
Minced Garlic: Adds a punch of flavor that’s classic in Italian soups.
Diced Tomatoes & Tomato Sauce: Together they create a robust, slightly tangy soup base.
Cannellini & Kidney Beans: Boost protein and give texture; canned beans save time and effort.
Vegetable Broth: Keeps the soup light but flavorful, perfect for a vegetarian meal.
Dried Basil & Oregano: Classic herbs that bring authentic Italian flavors.
Pasta (Elbow Macaroni or Shells): Holds the soup’s body; small shapes make every spoonful satisfying.
Baby Spinach: Added at the end for a fresh, tender bite and a pop of green.
Parmesan Cheese: Optional but worth it for that salty, cheesy finish.

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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

One of the things I love most about this soup is how easily you can tweak it to suit your pantry or personal taste. Don’t hesitate to swap in whatever veggies you have or maybe test out a different pasta shape.

Variation: I’ve made this soup with kale instead of spinach or added green beans for extra texture — both are fantastic shortcuts when in season. If you’re vegan, skip the butter and parmesan, and use a high-quality olive oil and nutritional yeast instead.

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

Step 1: Sauté the Flavor Base

Start by heating the butter and olive oil together in a large soup pot over medium heat. I find the combo quickly softens onions and veggies while adding depth. Once the butter melts, toss in your diced onion and cook for about 3 to 5 minutes until it just begins to soften. Keep stirring so it doesn’t brown — this gentle cooking unlocks the onion’s sweetness and sets the stage for the soup’s rich flavor.

Step 2: Add the Vegetables

Now, toss in the celery, carrots, and zucchini. Let these cook together for 8 to 10 minutes, stirring occasionally so everything softens evenly. When your kitchen smells that fresh mix of veggies, add the minced garlic last and let it cook just a minute more—garlic burns fast, so keep an eye on it. These veggies create the heart of the soup, so take your time to build the base.

Step 3: Build the Broth

Pour in the canned diced tomatoes with their juices, the tomato sauce, both kinds of beans (cannellini and kidney), vegetable broth, dried basil, and oregano. Stir everything together and bring the pot to a boil over high heat. This step brings all the flavors together to create the hearty, savory soup base that’ll warm you right up.

Step 4: Cook the Pasta and Spinach

Add in the elbow macaroni or shell pasta, reduce the heat to medium-low, and simmer at a gentle boil. This should take about 10 to 12 minutes or until the pasta becomes tender but not mushy. In the last two minutes, stir in the chopped baby spinach so it wilts just right, preserving its bright green color and fresh flavor.

Step 5: Season and Serve

Finally, taste your soup and season it with a little salt and freshly ground black pepper. Ladle the soup into bowls, and for that extra touch, sprinkle with grated parmesan cheese. If you’re like me, a little cheese makes the whole meal feel a little more special.

Top Tip

Having made this recipe dozens of times, I’ve learned these tips to make your Easy Minestrone Soup Recipe come out perfect every time:

Gentle Onion Sauté: Don’t rush your onions; gently sweat them until soft but not browned to develop the best flavors.
Use Quality Broth: A good vegetable broth makes a world of difference—homemade or a trusted store-bought brand works great.
Don’t Overcook the Pasta: Keep an eye on cooking times; I usually taste a piece a minute before, so it’s perfectly al dente.
Add Greens Last: Spinach (or any leafy green) wilts quickly — adding it at the end preserves texture and color.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I almost always top mine with freshly grated parmesan cheese—it melts beautifully and adds that lovely salty finish. A drizzle of good olive oil or a sprinkle of red pepper flakes can also give it a nice kick. Sometimes, I throw in fresh herbs like basil or parsley if I have some on hand.

Side Dishes

Crusty bread or garlic toast is my go-to for dipping right into the soup. A simple green salad on the side rounds out the meal without stealing the spotlight from this hearty soup.

Creative Ways to Present

For special gatherings, I like to serve the soup in small, individual bread bowls. It looks stunning and makes the meal feel extra festive. You can also ladle it over polenta or rice for a comforting twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let the leftovers cool completely before transferring them to airtight containers. I usually keep mine in the fridge for up to 4 days. The flavors mellow beautifully, making reheated portions even better the next day.

Freezing

This soup freezes wonderfully. I recommend freezing it without the pasta first; then, when reheating, add freshly cooked pasta to keep the texture just right. This little trick keeps your soup tasting vibrant and avoids mushiness.

Reheating

Heat leftovers gently on the stove over medium-low heat, stirring occasionally. If the soup feels thick, adding a splash of vegetable broth or water helps loosen it up. And don’t forget to add fresh pasta if you froze the soup without it!

Frequently Asked Questions:

Can I make this soup gluten-free?

Absolutely! Simply swap the elbow macaroni or shell pasta with gluten-free pasta. Just watch the cooking time as gluten-free pasta can cook faster or differently depending on the brand.

Can I prepare this soup in advance?

You can prepare the base soup a day ahead and keep it refrigerated. Add pasta and spinach fresh when reheating to keep the texture perfect. This makes weeknight meals super easy.

What can I substitute for the beans?

If you’re not a fan of beans, you can use lentils or chickpeas instead. They offer a similar protein boost and texture, though you might want to adjust cooking times accordingly.

Can I use fresh tomatoes instead of canned?

You can! If using fresh tomatoes, you’ll want about 3 to 4 cups chopped and possibly a bit more broth or water to reach the desired consistency. Fresh tomatoes will give a lighter, fresher flavor compared to canned.

Final Thoughts

This Easy Minestrone Soup Recipe has become one of my kitchen staples because it’s forgiving, flavorful, and downright delicious. I hope it becomes a go-to for you too—perfect to nourish yourself or impress friends with a simple, cozy Italian classic you whipped up at home. Give it a try and savor each warm, veggie-packed spoonful!