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Minestrone Soup Recipe: Easy Veggie-Loaded Dinner for Cozy Nights

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This wholesome minestrone soup is packed with colorful veggies, beans, and pasta in a savory tomato broth. It’s a cozy, comforting dinner perfect for chilly nights and busy weeknights alike.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped (fresh or frozen)
  • 2 cups baby spinach, roughly chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 3/4 cup ditalini or small pasta (elbows or small shells)
  • 6 cups vegetable broth (low sodium)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Freshly grated Parmesan cheese (for serving, optional)
  • Lemon wedges (optional)

Instructions

  1. Wash and dice the onion, carrots, celery, and zucchini. Chop green beans into bite-sized pieces. Mince garlic. Rinse and drain both types of beans. Roughly chop spinach if using fresh.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and onion is translucent, about 4-5 minutes. Stir in garlic and tomato paste, and cook for 1 minute until fragrant.
  3. Add diced tomatoes (with juices), zucchini, and green beans. Stir to combine. Pour in vegetable broth, then add bay leaf, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil over medium-high heat.
  4. Reduce heat to a simmer. Add kidney beans and cannellini beans. Cover loosely and simmer for 15 minutes, stirring occasionally.
  5. Stir in uncooked pasta and simmer for 8-10 minutes, until pasta is al dente. For the last 2-3 minutes, add chopped spinach and stir until wilted.
  6. Remove bay leaf. Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon juice if desired. Ladle into bowls and sprinkle with fresh parsley and Parmesan cheese if using. Serve hot.

Notes

For gluten-free, use gluten-free pasta or cooked rice. Cook pasta separately if planning for leftovers to prevent sogginess. Add extra veggies or swap spinach for kale or Swiss chard as desired. Brighten flavors with a squeeze of lemon or splash of vinegar at the end. Minestrone freezes well (without pasta).

Nutrition

Keywords: minestrone soup, veggie soup, Italian soup, vegetarian dinner, easy soup recipe, healthy soup, comfort food, weeknight dinner, gluten-free option, vegan soup

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