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Classic Hearty Minestrone Soup

Close-up of a rustic bowl filled with rich, tomato-based minestrone soup featuring kale, white beans, and ditalini pasta.
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Make this classic Italian vegetable soup featuring fresh vegetables, beans, and pasta in a flavorful tomato broth. It is a satisfying one-pot meal perfect for weeknight dinners and meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable broth (use chicken broth for non-vegetarian)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups chopped seasonal vegetables (e.g., zucchini, green beans)
  • 2 cups fresh spinach or kale, chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and the diced tomatoes (with their juice). Stir in the oregano, basil, and thyme. Bring the mixture to a simmer.
  4. Add the rinsed cannellini beans and kidney beans to the pot. Continue to simmer for 10 minutes to allow flavors to meld.
  5. Stir in the small pasta and the chopped seasonal vegetables. Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is al dente.
  6. Stir in the fresh spinach or kale during the last 2 minutes of cooking until wilted.
  7. Season the soup with salt and pepper to your preference.
  8. Serve hot, topped with grated Parmesan cheese if desired. This soup is great for meal planning and tastes even better the next day.

Notes

  • For a Vegan Minestrone Soup, confirm your broth is vegetable-based and omit the Parmesan cheese garnish.
  • For a Gluten-Free Minestrone Option, substitute the small pasta with gluten-free small pasta shapes or use 1 cup of cooked white beans instead of pasta.
  • To mimic restaurant flavor, consider adding 1/4 cup of finely chopped cabbage along with the carrots and celery.
  • This recipe is a great base for meal delivery companies looking for wholesome, vegetable-packed options.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-hearty-minestrone-soup/