Italian Minestrone Soup (Hearty Vegetable & Bean Soup)

This Italian minestrone soup is a flexible one-pot dinner built from tender vegetables, cannellini beans, small pasta, tomatoes, and a savory broth. It is filling without being heavy, and it makes a generous pot for dinner plus leftovers.

Use the vegetables listed below as a dependable starting point. Keep the pasta separate if you expect to freeze portions, since it softens as it sits.

Why this minestrone works

Onion, carrot, and celery create a flavorful base, while canned tomatoes and broth make the cooking straightforward. Beans add substance, and pasta gives the soup its familiar comforting finish. The vegetables simmer before the pasta goes in, so you can cook the noodles just until tender instead of letting them turn mushy.

Ingredients and sensible swaps

Use low-sodium vegetable broth so you can season to taste. Ditalini, small shells, or elbow macaroni work well; follow the package time because shapes vary. Cannellini beans can be replaced with great northern beans. If you use kale instead of spinach, add it a few minutes earlier so it softens. Parmesan is optional and can be left off for a dairy-free bowl.

How to make Italian minestrone soup

1. Soften the aromatics. Warm the olive oil in a large heavy pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.

2. Add the vegetables and broth. Stir in the garlic, zucchini, green beans, Italian seasoning, salt, and pepper; cook for 1 minute. Add the diced tomatoes and broth, scraping up any browned bits from the bottom of the pot.

3. Simmer before adding pasta. Bring the soup to a gentle boil, then lower the heat and simmer uncovered for about 15 minutes. The carrots should be nearly tender before the pasta goes in.

4. Cook beans and pasta. Add the drained beans and pasta. Simmer, stirring now and then, for the pasta package’s stated time, usually 8 to 10 minutes. If the pot gets thicker than you like, add a little hot broth or water.

5. Finish and season. Turn off the heat and stir in the spinach until just wilted, or add chopped kale and simmer until tender. Taste the broth and adjust salt and pepper. Serve with Parmesan if desired.

Make-ahead, storage, and serving

For the best leftover texture, cook and store the pasta separately, then add it to each bowl when serving. Refrigerate cooled soup in a covered container and use within 3 to 4 days. Reheat gently on the stove, adding broth as needed. Freeze the soup without pasta for up to 3 months; thaw overnight in the refrigerator and cook fresh pasta for serving.

Pair a bowl with our homemade garlic bread for a simple supper. For another cozy soup, try hearty lentil soup.

Estimated nutrition

Approximate values per serving, based on 6 servings; brands, pasta choice, broth, and optional Parmesan change the totals.

Frequently asked questions

Can I make minestrone without pasta?

Yes. Leave it out or replace it with extra beans. Add a little broth if you want a looser soup.

Why is my leftover soup thicker?

Pasta continues absorbing broth as it rests. Stir in a splash of broth or water while reheating, or store pasta separately next time.

Italian Minestrone Soup

A one-pot minestrone with vegetables, cannellini beans, small pasta and tomatoes in a savory broth.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian

Calories: 290

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 2 medium carrots diced
• 2 celery ribs diced
• 3 garlic cloves minced
• 1 medium zucchini diced
• 1 cup green beans cut into 1-inch pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper
• 1 can 14.5 ounces diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 can 15 ounces cannellini beans, drained and rinsed
• 1 cup small pasta such as ditalini
• 2 cups baby spinach or chopped kale
• Grated Parmesan for serving (optional)

Method

 

1. Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook for 6 to 8 minutes, stirring, until softened.
2. Stir in the garlic, zucchini, green beans, Italian seasoning, salt, and pepper; cook for 1 minute. Add the diced tomatoes and vegetable broth, scraping the bottom of the pot.
3. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 15 minutes, until the vegetables are nearly tender.
4. Stir in the cannellini beans and pasta. Simmer according to the pasta package time, usually 8 to 10 minutes, stirring occasionally so the pasta does not stick. Add a splash of broth if the soup gets too thick.
5. Turn off the heat and stir in the spinach or kale until wilted. Taste and adjust salt and pepper. Serve hot with Parmesan, if desired.