Minestrone Soup
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When I want something cozy that still sneaks in plenty of veggies, this minestrone soup is one of my go-tos. It’s hearty, budget-friendly, and makes a big pot that works for dinner tonight and leftovers for days. Add some crusty bread to dip and everyone is happy.
Why We Love Minestrone Soup
This easy homemade minestrone soup is packed with beans, vegetables, and pasta in a rich tomato broth for a cozy, hearty dinner.
- Cozy and filling without being heavy – This is the kind of warm, hearty soup we crave on chilly days, especially when we want something comforting but still packed with veggies.
- A great way to use up vegetables – I make this when I want everyone to eat a few more veggies without a single complaint. It’s flexible and easy to adjust with what we have.
- Skip the restaurant version – We love a good Olive Garden soup night, especially their minestrone and gnocchi soup, but making it at home is just as satisfying and a lot easier on the budget.
Ingredients For Minestrone Soup
Find the full printable recipe with specific measurements and directions below in the recipe card.
- olive oil
- celery
- onion – yellow, white or even purple onion works
- carrots – I have also used baby carrots or shredded carrots; you just want the carrots to be bite sized
- garlic powder
- salt
- pepper
- dark kidney beans – you can use any mix of dark, light or white kidney beans, I like using two colors to make the soup look prettier.
- cannellini beans – these are also called white kidney beans sometimes
- diced tomatoes – canned, and their juices
- vegetable broth
- oregano
- basil
- thyme
- bay leaf – this can be optional, but adds a deeper flavor to the soup
- zucchini
- ditalini pasta – you can also use another small pasta like orzo, ditalini is just traditionally used in minestrone
- water
- frozen chopped spinach – I use the loose kind, because a block of frozen spinach is too much. You can also throw in handfuls of fresh spinach.
Kristy’s Tips For The Best Minestrone Soup
- Cut vegetables small so they cook evenly and are easy for kids to eat.
- Don’t overcook the pasta or it will get too soft.
- Add extra broth or water if the soup thickens as it sits.
- Taste at the end and adjust salt, as the amount in the beans and broth brands varies.
How To Make Minestrone Soup
- In a large pot or Dutch oven add the oil and allow it to warm over medium high heat. Place the onion, celery, carrot, garlic powder, salt and pepper in the pan and cook for 3-4 minutes until just softened, stirring frequently.
- Add kidney beans, cannellini beans, diced tomatoes with juices, vegetable broth, oregano, basil, thyme and the bay leaf. Turn the heat up to high until the soup is boiling. Then turn the heat down to medium low or adjust the temperature until the soup is simmering across the surface. Simmer the soup for 15 minutes.
- Turn the temperature back up to medium high. Add the zucchini, pasta and water. Cook for about 9-10 minutes or until the pasta is al dente. Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
- Add the frozen spinach and continue to cook for 2-3 minutes or until the spinach is defrosted.
- Remove the bay leaf! Taste and add more salt and pepper if needed. Serve with parmesan cheese, fresh parsley or cracked red pepper for a kick and enjoy!
What To Serve With Minestrone Soup
Usually, I stick to a chunk of crusty bread like sourdough and a green salad. Sometimes I’ll serve minestrone soup with breadsticks, garlic knots or cheddar garlic biscuits.
Sandwiches always go great with soup! Try it with pizza sliders, ham and cheese sliders or Italian pinwheels.
Minestrone Soup Variation Ideas
- Add Meat – Chicken, sausage or even ground beef can all be cooked and added to this soup to make it a little more hearty.
- Swap Vegetables – Green beans, diced potato, or even bell pepper can be a great addition to this soup. Kale can be swapped for spinach, and frozen peas can also be added at the end of cooking. This soup can be flexible, so use what you have or what your family likes.
- Add A Parmesan Cheese Rind – If you shred your own parmesan cheese, you can add the rind from the cheese into the soup for extra flavor. Often, I will freeze the rinds and save them for when I make soup, just add it when you add the tomatoes.
- Make It Spicier – Some red pepper flakes can be added to give the soup a kick to the whole pot or by the bowl.
Can I Make Minestrone Soup Ahead?
Yes. This soup actually tastes even better the next day once the flavors have had time to blend. Just expect the pasta to soak up some (or sometimes most) broth as it sits. Add a splash of water or broth when reheating to loosen it back up.
How Long Will Minestrone Soup Last?
Because there is no meat in this soup, you can expect this soup will last for four to five days if stored in an airtight container in the refrigerator. If you add meat to this soup, it shortens the life of the soup to three days. The pasta will continue to soak up broth as it sits, so add a splash of water or broth when reheating if needed.
This soup freezes very well, I like to freeze it in individual portions in my souper cubes. You can also freeze it in a large freezer safe container.
More Cozy Soup Recipes
Easy Lasagna Soup
Creamy Sausage Tortellini Soup
Easy Italian Wedding Soup
Creamy Chicken and Wild Rice Soup
Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery diced small – about ¾ cup
- ½ medium onion diced small
- 3 large carrots diced small
- ¾ teaspoon garlic powder about 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 31 ounces dark kidney beans drained well, 2 cans, 31-32 ounces
- 15.5 ounces cannellini beans drained well, also called white kidney beans, 15.5-16 ounces
- 32 ounces diced tomatoes in juices canned
- 32 ounces vegetable broth
- 1 tablespoon oregano dried
- 2 teaspoons basil
- 1 teaspoon thyme
- 1 large bay leaf
- 1 medium zucchini diced
- 1 cup ditalini pasta
- 3 cups water
- 1 cup frozen spinach chopped, the kind in a loose bag, not the frozen block
Instructions
- In a large pot or Dutch oven add the oil and allow it to warm over medium high heat. Place the onion, celery, carrot, garlic powder, salt and pepper in the pan and cook for 3-4 minutes until just softened, stirring frequently.
- Add kidney beans, cannellini beans, diced tomatoes with juices, vegetable broth, oregano, basil, thyme and the bay leaf. Turn the heat up to high until the soup is boiling. Then turn the heat down to medium low or adjust the temperature until the soup is simmering across the surface. Simmer the soup for 15 minutes.
- Turn the temperature back up to medium high. Add the zucchini, pasta and water. Cook for about 9-10 minutes or until the pasta is al dente. Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
- Add the frozen spinach and continue to cook for 2-3 minutes or until the spinach is defrosted.
- Remove the bay leaf! Taste and add more salt and pepper if needed. Serve with parmesan cheese, fresh parsley or cracker red pepper for a kick and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
