For a nourishing weight loss meal, Minestrone Soup combines cannellini beans and fresh spinach in a savory broth. Simmering the vegetables until tender builds deep flavor, while the addition of pasta keeps it satisfying. Topped with Parmesan, this hearty bowl is ideal for a light yet filling lunch or dinner.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Minestrone Soup
Gathering these simple, wholesome ingredients is the first step toward creating a soul-warming classic Minestrone Soup. I love how this Italian vegetable soup comes together from pantry staples and fresh market finds.
For the base
- Olive Oil – A good quality one makes all the difference here.
- Yellow Onion – Finely chopped to add a sweet, savory foundation.
- Carrots – Peeled and diced for a touch of natural sweetness.
- Celery – Diced for that classic earthy flavor.
- Garlic – Freshly minced is a must for the best aroma and taste.
For the soup
- Diced Tomatoes – Use the canned kind with their juices—it’s the tomatoey base we love.
- Vegetable Broth – Keeps it hearty and vegetarian-friendly.
- Cannellini Beans – Rinsed and drained for a creamy texture.
- Red Kidney Beans – Rinsed and drained to add heartiness and a pop of color.
- Small Pasta – Ditalini or elbow macaroni work perfectly—just choose your favorite!
For seasoning
- Dried Oregano – A classic Italian herb that brings warmth.
- Dried Basil – Adds a subtle herby sweetness.
- Bay Leaf – Don’t skip this—it infuses the soup with depth.
- Salt – To taste, because seasoning is everything.
- Black Pepper – Freshly ground if you can!
For the finish
- Fresh Spinach – Roughly chopped and stirred in at the end for a vibrant, nutrient-packed touch.
- Parmesan Cheese – Grated for serving—because everything’s better with cheese.
Cook Time for Hearty Minestrone Soup
One thing I love about this Classic Minestrone Soup recipe is how it turns a humble list of ingredients into something truly special in under an hour. It’s the perfect project for a cozy weeknight.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
This simmering time is what builds the rich, herb-infused rustic pasta soup flavor we all crave. If you’re looking for other quick and satisfying meals, you might also enjoy my chicken taco soup for another easy weeknight option.
How to Make Classic Minestrone Soup
Making this iconic soup is a joyful process. Let’s walk through each step to create that perfect, slow-simmered Italian vegetable and bean soup right on your stovetop.
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks.
Cook for 5–7 minutes, stirring occasionally with a wooden spoon, until the vegetables soften and the onions turn translucent.
Step 2: Bloom the Garlic
Stir in 3 minced garlic cloves and cook for 1 minute, stirring constantly, until the garlic becomes fragrant but does not brown.
Step 3: Build the Broth
Pour in 1 can of undrained diced tomatoes and 6 cups of vegetable broth. Add 1 can of drained cannellini beans, 1 can of drained red kidney beans, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 bay leaf.
Season with salt and black pepper to taste. Stir to combine.
Step 4: Simmer for Flavor
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes, allowing the flavors to blend and the vegetables to become tender.
Step 5: Cook the Pasta
Uncover the pot and increase the heat to medium. Stir in 1 cup of small pasta and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente (tender but still firm to the bite).
Step 6: Finish with Greens
Remove the pot from the heat. Discard the bay leaf and stir in 2 cups of roughly chopped fresh spinach until it wilts and turns bright green, about 1–2 minutes.
Step 7: Serve and Enjoy
Ladle the soup into serving bowls and garnish each portion with 1 tablespoon of grated Parmesan cheese. Serve hot for that ultimate comfort food experience.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this Hearty Minestrone Soup more times than I can count, and I’ve picked up a few tricks along the way. Here’s how to make it your own.
Boost the Umami: A Parmesan rind simmered with the broth is my secret ingredient in minestrone soup. It adds a wonderful savory depth that makes the whole pot sing.
Make it Low-Carb: For a lighter version, simply swap the pasta for extra zucchini or cauliflower florets. It’s just as satisfying and perfect if you’re watching your carbs.
Perfect Pasta Every Time: To prevent the pasta from getting mushy in leftovers, consider cooking it separately and adding it to each bowl when you serve. This is my favorite prep trick for this herb-infused rustic pasta soup.
Store and Reheat with Care: This Minestrone Soup recipe keeps beautifully. Store it in an airtight container in the fridge for up to 4 days. The flavors meld even more! For longer storage, freeze it without the pasta for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. If you love freezer-friendly meals, my white chicken chili is another great option to make ahead.
Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 (28-ounce) can diced tomatoes undrained
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans rinsed and drained
- 1 (15-ounce) can red kidney beans rinsed and drained
- 1 cup small pasta such as ditalini or elbow macaroni
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- salt to taste
- black pepper to taste
- 2 cups fresh spinach roughly chopped
- 1/4 cup grated Parmesan cheese for serving
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the minced garlic and cook for one more minute until fragrant.
- Pour in the diced tomatoes with their juices and the vegetable broth. Add the cannellini beans, kidney beans, dried oregano, dried basil, and bay leaf. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
- Uncover the pot, increase the heat to medium, and stir in the pasta. Cook for 10-12 minutes, or until the pasta is al dente.
- Remove the pot from the heat and discard the bay leaf. Stir in the fresh spinach until it has wilted into the hot soup.
- Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I love how this Classic Minestrone Soup nourishes your body while warming your soul. It’s packed with fiber, vitamins, and plant-based protein, making it one of those feel-good meals that tastes indulgent while being genuinely good for you.
This slow-simmered Italian vegetable and bean soup provides sustained energy without weighing you down. The combination of beans and vegetables creates a hearty vegetable soup with Parmesan garnish that satisfies both hunger and nutritional needs.
For those watching their health, this recipe is naturally low in fat and can be customized to fit various dietary preferences. If you’re exploring other nutritious options, my healthy soup recipes collection offers plenty of inspiration.
| Nutrient | Per Serving | Health Benefits |
|---|---|---|
| Fiber | 8g | Supports digestion and heart health |
| Protein | 12g | Plant-based protein for muscle maintenance |
| Vitamin A | 120% DV | From carrots and spinach for vision health |
| Vitamin C | 45% DV | Immune support from tomatoes and vegetables |
The savory broth with pasta and fresh greens provides essential nutrients while keeping calories reasonable. According to the History of Minestrone, this traditional soup has been nourishing families for generations with its wholesome ingredients.
For another nutrient-packed option, try my sweet potato chicken soup recipe that’s equally comforting and healthy.
A Lighter Version of Classic Minestrone Soup
Sometimes I crave this Italian vegetable soup but want something even lighter. Over the years, I’ve developed some simple tweaks that reduce calories while maintaining that soul-satisfying flavor we all love.
For a lower-carb version, simply omit the pasta and add extra vegetables. Zucchini, cauliflower florets, or even chopped cabbage work beautifully. They provide that same heartiness without the carbs, creating a minestrone soup that feels indulgent but stays light.
If you’re watching your sodium intake, use low-sodium vegetable broth and rinse the canned beans thoroughly. You can always adjust seasoning at the end with a squeeze of fresh lemon juice instead of extra salt.
For the creamy white bean and tomato minestrone base, I sometimes blend one can of beans with a cup of broth before adding it to the pot. This creates a naturally creamy texture without any added fats or dairy.
If you enjoy lighter soup variations, my tom kha gai soup offers a Thai-inspired option that’s equally refreshing. For more fall-inspired light soups, browse through my fall soup recipes collection for seasonal ideas.
Thoughtful Tips for Special Diets
Over years of cooking for friends and family with different dietary needs, I’ve learned that most recipes can be adapted with a little creativity. This Hearty Minestrone Soup is wonderfully flexible for various eating preferences.
For those watching their sugar intake or managing diabetic needs, this soup is naturally low glycemic when you make a few simple adjustments. Use whole grain or legume-based pasta instead of regular pasta, and increase the non-starchy vegetables like celery and spinach.
If you’re avoiding gluten, simply use your favorite gluten-free pasta and ensure your vegetable broth is certified gluten-free. The beans and vegetables naturally create a satisfying texture that works beautifully without gluten.
For vegan friends, this Minestrone Soup recipe is already plant-based when you skip the Parmesan garnish or use a nutritional yeast alternative. I often serve the cheese on the side so everyone can customize their bowl.
How to Serve Minestrone Soup
I’ll never forget the first time I served this Classic Minestrone Soup to my extended family during a chilly autumn gathering. The sight of everyone gathered around the table, steam rising from their bowls, and the contented silence that followed—that’s when I knew this recipe was something special.
This herb-infused rustic pasta soup pairs beautifully with a simple green salad and crusty whole grain bread. The contrast of textures makes the meal feel complete without overwhelming the delicate flavors of the soup itself.
For drinks, I love serving it with iced tea in summer or hot herbal tea in winter. The simplicity of the beverage lets the Minestrone Soup shine as the star of the meal.
If you’re planning a soup-focused meal, my butternut squash soup makes a wonderful first course before heartier dishes. For larger gatherings, consider adding my pesto meatball soup to the menu for variety.
Remember to serve this Winter soup recipe piping hot with extra Parmesan on the side. There’s something truly magical about watching guests customize their bowls to their liking.
Mistakes to Avoid
I’ve made plenty of mistakes with this Classic Minestrone Soup over the years, and each one taught me something valuable about creating the perfect bowl.
One common error is rushing the sauté step. When you don’t cook the onions, carrots, and celery until they’re truly softened and fragrant, you miss out on that deep flavor foundation that makes this Hearty Minestrone Soup so special.
Another mistake I see is overcooking the pasta. If you add it too early or let it simmer too long, you’ll end up with mushy noodles that break apart in your savory broth with pasta and fresh greens.
Don’t forget to taste as you go! This slow-simmered Italian vegetable and bean soup needs proper seasoning at each stage. I learned this lesson the hard way when I served a bland batch to dinner guests.
For more cooking tips that help avoid common pitfalls, check out my chicken soup recipe guide that shares similar techniques. The BBC Food Minestrone Method also offers excellent professional guidance on timing and technique.
Remember to use the right potato variety—starchy potatoes can turn your Minestrone Soup cloudy and thick. I always keep my cream of broccoli soup tips handy for vegetable preparation guidance.
How to Store Minestrone Soup
I’ll never forget the time my grandmother showed me how she stored her Minestrone Soup in old mason jars—she’d line them up like soldiers in her icebox, each one containing a perfect portion for my grandfather’s lunch.
This Herb-infused rustic pasta soup stores beautifully for up to 5 days in airtight containers in the refrigerator. I prefer glass containers because they don’t absorb flavors and let me see the colorful vegetables at a glance.
For freezing, leave out the pasta and add it fresh when reheating. Portion your Creamy white bean and tomato minestrone into freezer bags laid flat—they’ll stack neatly and thaw quickly when you need a comforting meal.
When reheating, do it gently over medium-low heat to preserve the textures. If the soup seems too thick after storage, add a splash of broth or water to bring it back to that perfect consistency.
For more storage tips and meal prep ideas, my white chicken chili guide includes excellent make-ahead strategies. If you love freezer-friendly meals, don’t miss my crockpot cheeseburger soup for another easy option.
Try This Minestrone Soup Yourself
I still remember the first time I made this Classic Minestrone Soup for my daughter’s school potluck. Watching those children happily eating vegetables they’d normally push aside? That moment convinced me this recipe was magic.
There’s something truly special about serving this Hearty vegetable soup with Parmesan garnish to people you love. It nourishes both body and soul in a way that feels like a warm hug from the inside out.
Whether you’re cooking for a busy weeknight or a leisurely Sunday dinner, this Minestrone Soup recipe adapts to your needs. It’s one of those dishes that somehow tastes even better the next day, making it perfect for meal prep.
If you enjoy this Italian vegetable soup, you might also love my chicken taco soup for another flavor-packed option. For more winter comfort foods, explore my fall soup collection with seasonal favorites.
Don’t forget to check out my fall soups guide for more cold-weather inspiration. Whatever you choose to make next, I hope this Minestrone Soup brings as much joy to your kitchen as it has to mine.
Frequently Asked Questions
What are the ingredients of minestrone soup?
Traditional minestrone soup includes onions, carrots, celery, tomatoes, beans, pasta, and seasonal vegetables. I love adding spinach or kale for extra nutrition and color. The beauty of this Hearty Minestrone Soup is how flexible it is—you can use whatever vegetables you have on hand.
What is the secret ingredient in minestrone soup?
The real secret is patience—letting the vegetables sauté until they’re deeply fragrant and building layers of flavor. Many cooks also swear by a Parmesan rind simmered in the broth, which adds incredible umami depth to this Classic Minestrone Soup.
How to make the perfect minestrone?
Start with a good olive oil and cook your aromatics slowly. Use quality vegetable broth and don’t rush the simmering process. For the perfect Minestrone Soup recipe, add delicate ingredients like pasta and greens at the right time so they keep their texture and brightness.
What is the difference between minestrone and fagioli soup?
While both are Italian bean soups, minestrone features more vegetable variety and often includes pasta. Fagioli soup typically focuses more on beans with a simpler vegetable base. This Minestrone Soup is heartier and more vegetable-forward, while pasta e fagioli is bean-centric with a thicker texture.
More Comforting Soup Recipes You’ll Love
When the weather turns chilly, nothing satisfies like a bowl of something warm and wonderful.
Mexican Sweet Potato Chicken Soup – A slightly spicy, warmly spiced broth with tender chicken and sweet potatoes.
Classic Chicken Soup – The ultimate comfort food that soothes the soul and warms you from within.
Pesto Meatball Soup – Hearty meatballs and vibrant pestzswirl in a rich, herb-infused broth.
Butternut Squash Soup – Silky smooth and slightly sweet with warm autumn spices.
Tom Kha Gai Soup – Creamy coconut broth with aromatic Thai herbs and tender chicken.
Autumn Harvest Soup – Seasonal vegetables simmered in a rich broth that tastes like fall in a bowl.
