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

If you’re craving a cozy, wholesome meal that’s both nourishing and easy to make, you’ve got to try my Easy Minestrone Soup Recipe. It’s packed with veggies, hearty beans, and comforting pasta — a perfect one-pot delight that’s bound to become your new go-to 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

I can’t tell you how many times this Easy Minestrone Soup Recipe has saved me on busy weeknights — it’s quick to whip up, comforting, and flexible enough to fit whatever veggies I have on hand. Plus, it’s one of those meals that tastes even better the next day.

Super Simple: You just need one pot and straightforward ingredients that you probably already have in your pantry.
Loaded with Veggies: It’s a great way to get a ton of veggies into your diet without any fuss.
Hearty and Filling: Beans and pasta make it a satisfying meal that keeps you energized and warm.
Customizable: You can easily swap veggies or beans to suit your taste or what’s in season.

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

This recipe combines a simple mix of fresh vegetables, beans, and pasta, all simmered in flavorful broth with aromatic herbs. Each ingredient plays a key role to create a balanced and hearty soup that feels homemade but comes together effortlessly.

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 a rich, silky base when combined with olive oil.
Olive oil: Enhances the overall flavor and helps sauté the veggies.
White onion: Brings sweetness and depth to the soup foundation.
Celery: Offers a subtle crunch and savory undertone.
Carrots: Naturally sweet, balancing the acidity of tomatoes.
Zucchini: Light and mild, it soaks up the broth’s flavors beautifully.
Garlic: Adds a fragrant punch that wakes up the soup.
Diced tomatoes: Gives the broth color, acidity, and heartiness.
Tomato sauce: Thickens the broth and provides a smoother tomato flavor.
Cannellini beans: Creamy texture and mild flavor makes the soup more filling.
Kidney beans: Adds variety and color, plus extra protein.
Vegetable broth: The flavorful liquid that ties it all together.
Dried basil and oregano: Classic Italian herbs lending aromatic, earthy notes.
Elbow macaroni or shell pasta: Comforting carbs that soak up the soup’s goodness.
Baby spinach: Adds a fresh, leafy green pop at the end.
Parmesan cheese: Perfect topping for an umami-rich 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 my favorite things about this Easy Minestrone Soup Recipe is how adaptable it is. I often tweak it depending on what’s in my fridge or pantry. It’s your kitchen, your rules!

Variation: Sometimes I replace zucchini with chopped green beans or add a handful of kale instead of spinach — all delicious and keeps things fresh.
Make it Vegan: Just skip the butter and parmesan, and use more olive oil and nutritional yeast for cheesy flavor.
Gluten-Free: Swap elbow macaroni for gluten-free pasta or even quinoa for a twist.
Spicy Kick: Add red pepper flakes or a diced jalapeño for some heat if you like it spicy.

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

Step 1: Sauté Your Aromatics With Care

Heat the salted butter and olive oil together in your largest soup pot — I use a 6-quart pot — over medium heat. When the butter is melted and starting to bubble, toss in the diced onion. Cook gently for 3 to 5 minutes until the onion softens and starts turning translucent. The key is not to brown the onions too much; we want them sweet and mellow to build the perfect flavor base.

Step 2: Add Your Veggies and Garlic

Next up, add the diced celery, carrots, and zucchini. Stir occasionally and cook for about 8 to 10 minutes. You’ll notice the veggies start to soften, releasing their natural sweetness and blending beautifully. Just before you finish this step, add the minced garlic and cook for another minute—don’t let it burn! Garlic burns quickly, so watch closely and stir constantly.

Step 3: Tomatoes, Beans, Broth, and Herbs Join the Party

Now pour in the cans of diced tomatoes (with their juice), tomato sauce, cannellini beans, kidney beans, and vegetable broth. Stir in the dried basil and oregano. Bring this delicious mixture to a rolling boil over high heat — this builds a rich, homely soup that’s fragrant and warming. At this point, I often give it a quick taste to adjust salt and pepper before adding the pasta.

Step 4: Cook the Pasta and Add Greens

Add your elbow macaroni or shells straight into the boiling soup. Reduce the heat slightly to maintain a gentle boil. Cook for about 10 to 12 minutes or until the pasta is tender but still al dente (avoid mushy pasta!). During the last 2 minutes, stir in the chopped baby spinach so it wilts perfectly without overcooking.

Step 5: Season and Serve With Love

Give your soup a final taste, then season with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and sprinkle generously with grated Parmesan cheese if you like that savory, cheesy finish. Then dig in and enjoy the warmth!

Top Tip

After countless batches of this soup, I’ve learned that small details really elevate the final dish — so here are my go-to tips to make sure your Easy Minestrone Soup Recipe turns out amazing every single time.

Don’t Overcook the Veggies: Keep an eye on your sautéing time; you want the veggies tender but not mushy to maintain texture.
Beans With Juice: I always add the canned beans with their liquid to keep the flavors concentrated rather than draining them.
Patience on Pasta: Adding the pasta last and cooking it right in the soup keeps everything together and prevents sogginess.
Season Gradually: Season your soup in stages—before the pasta, after the pasta—so you don’t overdo salt early on.

How to Serve Easy Minestrone Soup Recipe

Garnishes

Whenever I serve this soup, I love sprinkling freshly grated Parmesan for that creamy, salty touch. Fresh basil or a drizzle of good-quality extra virgin olive oil also adds a lovely finish. For a bit of crunch, some toasted pine nuts or rustic croutons on the side are wonderful.

Side Dishes

It’s pretty filling on its own, but when I want to make it a full meal, I usually serve it alongside crusty garlic bread or a simple green salad with a lemon vinaigrette. Both add freshness that balances the heartiness.

Creative Ways to Present

For a fun twist when friends come over, I’ve ladled this soup into mini bread bowls made from hollowed-out sourdough rounds — it’s impressive and less cleanup. You can also serve it in clear glass mugs for a cozy, rustic vibe at casual gatherings.

Make Ahead and Storage

Storing Leftovers

I always store leftover minestrone in an airtight container in the fridge; it lasts well for 3 to 4 days. The flavors deepen overnight, so leftovers are often better than day one!

Freezing

This soup freezes beautifully without losing texture, but I recommend cooking your pasta separately if you plan to freeze it, then add it fresh when reheating to avoid mushiness. Freeze the soup broth, beans, and veggies, and thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If adding pasta from the freezer, cook it fresh separately and add it in right before serving for the best texture.

Frequently Asked Questions:

Can I make this minestrone soup recipe in a slow cooker?

Absolutely! Start by sautéing your onions, celery, and carrots on the stove, then transfer everything—vegetables, beans, tomatoes, broth, and herbs—to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta and spinach near the end to avoid them getting mushy.

What’s the best pasta to use for easy minestrone soup recipe?

Elbow macaroni and small shell pasta are classic choices since they cook quickly and are bite-sized, perfectly suited to scoop up in a spoon. You can also experiment with small shapes like ditalini or mini penne if you have them on hand.

Can I use fresh herbs instead of dried basil and oregano?

Yes! Fresh herbs are lovely and bright, so feel free to add about three times the amount of fresh basil and oregano to your soup. Add them towards the end of cooking to preserve their flavor and aroma.

How can I make this soup more protein-rich?

To boost protein, you can add cooked chicken, turkey, or Italian sausage. For a vegetarian option, additional beans like chickpeas or lentils work wonderfully too. Just stir in any extra protein during the simmering stage to heat through.

Final Thoughts

Honestly, this Easy Minestrone Soup Recipe feels like a warm hug in bowl form. It’s simple, forgiving, and so satisfying — I hope it becomes a staple in your home, just like it did in mine. Give it a try, play around with your favorite veggies or beans, and enjoy a delicious way to nourish yourself and your loved ones. You won’t regret it!