Name: Easy Minestrone Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 medium white onion, diced; 3 medium celery ribs, diced; 4 medium carrots, diced; 3 medium zucchini, diced; 1 tablespoon minced garlic; 1 cup baby spinach, roughly chopped; 2 tablespoons salted butter; 1 tablespoon olive oil; 1 (28 ounce can) diced tomatoes, undrained; 1 (15 ounce can) tomato sauce; 1 (15 ounce can) white cannellini beans, undrained; 1 (15 ounce can) kidney beans, undrained; 6 cups vegetable broth; 1 tablespoon dried basil; 1 tablespoon dried oregano; 8 ounces elbow macaroni or shell pasta; 1/4 cup grated parmesan cheese (for garnish)

There’s something deeply comforting about a hearty, veggie-packed bowl of soup, and this Easy Minestrone Soup Recipe delivers just that. It’s a vibrant mix of fresh vegetables, beans, and pasta simmered to perfection—perfect for cozy nights or when you need a wholesome meal that feels like a warm hug in a bowl.

A close-up of a large white pot filled with a thick vegetable soup that has a rich orange-red broth. The soup has many visible layers of colorful vegetables including green zucchini slices, orange carrot cubes, yellow squash, pale onion pieces, dark green leafy bits, and red kidney beans. There are also small pasta shells scattered throughout the soup. A dark wooden ladle is scooping a spoonful of the soup, showing a mix of all these ingredients with the broth. The pot sits on a white marbled surface with some green herbs blurred in the background. The photo has bright natural light highlighting the vibrant colors of the soup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Minestrone Soup Recipe
Top Tip
How to Serve Easy Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Minestrone Soup Recipe

Why You'll Love This Recipe

I’ve made this soup countless times, and every time it surprises me how easy it is to pull together such a rich, flavorful meal. Whether you’re new to soup-making or a seasoned home cook, this minestrone hits all the right notes.

Simplicity: Uses pantry staples and fresh veggies without any complicated steps.
Nutrition-packed: Loaded with fiber-rich beans, fresh vegetables, and greens for a wholesome meal.
Flexible: Easily customized with whatever veggies or pasta you have on hand.
Comfort food at its best: Hearty yet light—perfect for any season, especially when you want something nourishing and satisfying.

This image shows a pot filled with vegetable soup with many layers of different items. The top layer is a mix of yellow and green chunks of zucchini and squash, small beans in dark red and white colors, and small pasta shells. The soup has a thick reddish-orange broth that looks hearty and rich. The pot itself is white with two handles and is set on a white marbled surface. Next to the pot, there is a gray and white striped cloth and two silver spoons, one closer to the pot and one above it. Fresh green parsley surrounds the pot on both sides. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Easy Minestrone Soup Recipe are a blend of fresh, canned, and dried pantry favorites that work harmoniously to build layers of flavor. Combining butter and olive oil at the start creates a lovely base for sautéing those veggies, while the beans and broth add heartiness and depth.

Flat lay of a medium white onion diced, three medium celery ribs chopped, four medium carrots diced, three medium zucchini diced, a small bowl of minced garlic, a large can of diced tomatoes with juice, two medium cans of tomato sauce and beans—one white cannellini and one kidney, a bunch of dried basil and oregano sprigs, a small pile of elbow macaroni pasta, a handful of fresh baby spinach leaves, a small pat of salted butter, a small dish of olive oil, and a small mound of grated parmesan cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Salted butter: Adds richness and helps sauté the vegetables evenly without burning.
Olive oil: Brings a subtle fruity flavor and raises the smoke point for sautéing.
White onion: The sweet, soft base that builds flavor early on.
Celery ribs: Adds freshness and a bit of crunch during sautéing.
Carrots: Bring natural sweetness and color to the soup.
Zucchini: Soaks up flavors while contributing to the veggie medley.
Garlic: A must for that warm, aromatic depth.
Diced tomatoes (canned, undrained): Provide acidity and tomatoey sweetness without extra prep.
Tomato sauce: Thickens and enriches the broth's texture.
White cannellini beans: Creamy beans that add protein and fiber.
Kidney beans: Earthy and hearty, balancing the creaminess of cannellini beans.
Vegetable broth: The flavorful liquid bringing everything together.
Dried basil and oregano: Classic Italian herbs that deepen the taste.
Elbow macaroni or shell pasta: Quick cooking pasta that adds chewy texture.
Baby spinach: Adds a bright pop of green and extra nutrients at the end.
Grated parmesan cheese: A finishing touch that gives a salty, nutty kick when you serve.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Easy Minestrone Soup Recipe is how adaptable it is. Over the years, I’ve swapped in different veggies and beans depending on the season or craving, and it always turns out great. You should definitely make it your own!

Vegetable swaps: I’ve tried swapping zucchini for green beans or adding chopped kale instead of spinach for a hearty twist.
Protein boost: Adding cooked Italian sausage or shredded chicken gives it a meatier depth if you’re not vegetarian.
Pasta alternatives: Small shells hold onto broth beautifully, but I also like mini farfalle or even orzo for a different texture.
Spice it up: Toss in red pepper flakes or a dash of smoked paprika for a warm kick.

Step-by-Step: How I Make Easy Minestrone Soup Recipe

Step 1: Sauté the Veggie Trio

Start by melting the butter and olive oil together over medium heat in a large 6-quart soup pot—this combo keeps things tasty and helps prevent burning. When it’s melted, toss in the diced onion and cook for about 3 to 5 minutes until it softens and smells sweet. Then, add the diced celery, carrots, and zucchini. Stir every so often and cook for 8 to 10 minutes until the veggies start to soften—it’s key they don’t brown but just gently sweat to bring out their natural sweetness. Right before moving to the next step, stir in the minced garlic and cook for another minute. Garlic burns easily, so keep an eye on it!

Step 2: Building the Soup Base

Pour in the canned diced tomatoes with their juice, the tomato sauce, both cans of beans (don’t drain!), and the vegetable broth. Sprinkle in the dried basil and oregano, then crank the heat until it reaches a boil. This step is where the flavors meld beautifully, so don’t rush it! Once boiling, reduce the heat just slightly to maintain a gentle boil for the next step.

Step 3: Pasta and Final Touches

Add in your choice of elbow macaroni or shell pasta. Keep the heat at a low boil and cook for 10 to 12 minutes until the pasta is tender but still has a slight bite—you don’t want soggy pasta! When you’re about two minutes from the end, toss in the chopped baby spinach; it wilts quickly and adds freshness. After turning off the heat, season with salt and freshly ground black pepper to taste. Serve hot and sprinkle with grated parmesan for that extra layer of flavor that makes you go, “Ahhh!”

Top Tip

From my many batches of minestrone, a few small changes truly elevate the soup. Taking time to sweat the veggies gently is worth it, and timing your pasta addition right means perfect texture every time.

Sweat don’t brown: Cooking the veggies softly brings out sweetness without bitterness.
Beans undrained: Keeping the bean liquid adds flavor and slight creaminess.
Add pasta late: This prevents it from overcooking and getting mushy, especially if you plan leftovers.
Adjust seasoning at the end: Soup flavors deepen as it sits, so taste and add salt last to avoid over-salting.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I often top mine with a generous sprinkle of freshly grated parmesan and a few torn basil leaves if I have them handy. Sometimes a little drizzle of good olive oil or a squeeze of lemon juice adds a lovely brightness. Crusty bread or garlic toast on the side makes it feel like a restaurant-worthy meal at home.

Side Dishes

I love pairing this minestrone with a simple mixed green salad dressed lightly with balsamic vinaigrette, or sometimes roasted veggies if I want to keep it extra hearty. A warm focaccia or cheesy garlic bread is a favorite for soaking up all the flavorful broth.

Creative Ways to Present

For holiday dinners or when guests come over, I serve the minestrone in mini bread bowls made from hollowed-out sourdough rolls. It’s fun, unexpected, and makes a lovely presentation. You can also serve it buffet-style with bowls of garnishes on the side so everyone gets to customize their own bowl.

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone in airtight containers in the fridge for up to four days. The flavors deepen overnight, making the next day's serving even tastier. Just wait to add any fresh garnish after reheating.

Freezing

This soup freezes beautifully. I usually leave the pasta out before freezing and add freshly cooked pasta when reheating to keep the texture fresh. Freeze in portion-sized containers for quick lunches or busy weeknight dinners.

Reheating

Reheat gently on the stove over low to medium heat, adding a splash of vegetable broth or water if it’s too thick. Stir often to prevent burning and to warm evenly. If you froze it without pasta, cook some fresh pasta separately and add it in just before serving.

Frequently Asked Questions:

Can I make this Easy Minestrone Soup Recipe vegan?

Absolutely! Simply swap the salted butter for a plant-based margarine or extra olive oil, and omit the parmesan cheese or use a vegan alternative. The rest of the ingredients are naturally vegan-friendly.

What pasta works best for minestrone?

Small pasta shapes like elbow macaroni, shells, or ditalini are perfect because they cook quickly and hold onto the broth well. Avoid big or flat noodles since they don’t integrate as nicely in the chunky mix.

How long does minestrone soup last in the refrigerator?

Stored in airtight containers, minestrone soup typically stays fresh for about 3 to 4 days in the fridge. Always check for any off odors or mold before reheating.

Can I add meat to this recipe?

Definitely! Adding cooked Italian sausage, diced chicken, or even pancetta can transform this soup into a heartier meal. Just brown the meat first and add it during the broth simmer step.

Final Thoughts

This Easy Minestrone Soup Recipe has become a staple in my kitchen because it’s just so dependable—delicious comfort food that’s ready in under an hour and feels special every single time. You’ll find yourself tweaking it to fit your tastes or whatever’s in the fridge, and trust me, that’s the charm of making a great minestrone your own. I can’t wait for you to enjoy it as much as I do!