This easy Minestrone Soup recipe is a hearty dish packed with vegetables, beans, and pasta in a flavorful broth. Because this recipe is a meatless minestrone soup, it works perfectly as a light dinner or a tasty appetizer.
Made quickly with simple ingredients, this soup is perfect for a chilly weeknight when you want something warm and comforting.
This delicious Minestrone Soup is so easy to whip up! I like to chop the veggies in advance or even grab pre-cut ones from the store to make it even quicker. After a little sautéing, the ingredients all go together in the pot to simmer - what could be easier than that?
I love to serve this soup with a sprinkle of freshly grated parmesan cheese and a bit of crusty bread on the side- perfect for dunking in the flavorful broth.
Best of all, the leftovers are even better the next day, making this a winner for meal prep!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Olive oil: For sautéing the vegetables.
- Vegetables like carrots, zucchini, onion, celery, diced tomatoes, and baby spinach make this minestrone soup nutrient dense and colorful.
- Great Northern Beans and kidney beans add protein and a creamy texture to the soup.
- Elbow pasta (or shell pasta) makes the soup hearty and comforting.
- Garlic, oregano, basil, marjoram, and thyme will your bowl with flavor.
- Vegetable broth: Forms the flavorful base of the soup.
How To Make This Minestrone Soup Recipe
Start by heating some olive oil in a large Dutch oven. Add in carrots, zucchini, onions, and celery. Keep stirring until they start to soften and the onions become translucent.
Add the garlic and sauté for another minute. Next, add diced tomatoes, both kinds of beans, pasta, vegetable broth, and our herbs – oregano, basil, marjoram, and thyme. Stir it up, cover the pot, and let it simmer until the carrots are tender and the pasta is done.
Keep an eye on that simmer – we want perfection, not mushiness. Once it's ready, stir in the chopped baby spinach. That's our last-minute addition for a pop of color and extra nutrients.
Ladle it into bowls and sprinkle on some Parmesan for extra flavor.
Soup Substitutions and Variations
- Add meat. Add cooked Italian sausage or ground beef to your minestrone for a non-vegetarian version.
- Switch the pasta for barley. Make this into a totally different soup with a nutty flavor by switching out the pasta for barley.
- Add ricotta. A dollop of ricotta cheese on each serving adds creaminess and richness to the soup.
Storing and Freezing
Storing: To store Minestrone Soup, let it cool and put it in a sealed container. It will be good in the fridge for about three days.
Freezing: For longer storage, freeze it. Cool the soup, put it in containers for the freezer, and it'll last two months. Be sure to allow room for expansion in the containers!
- Dried herbs are fine for this recipe. If you’re using fresh, remember to add a bit more since they aren’t quite so potent.
- Rinse canned beans under cold water before adding them to the soup. This helps remove excess sodium and prevents it from overpowering the other flavors.
- Use whatever sort of pasta shape you like- We like elbows or shells, but ditalini is commonly used, too!
- Feel free to experiment with other veggies based on personal preference or what's in season. Bell peppers, green beans, or even butternut squash can be great additions.
Can I make Minestrone Soup in a slow cooker or Instant Pot?
Sure! For a slow cooker, throw in all the ingredients and let it simmer for 4-6 hours on low. For an Instant Pot, use the sauté function for veggies, then pressure cook for about 5 minutes after adding the remaining ingredients.
What is the difference between Minestrone and vegetable soup?
Minestrone typically includes pasta or rice, making it heartier than a basic vegetable soup. It also includes beans, adding protein and creaminess.
Can I make a low-sodium version of Minestrone?
Absolutely! Use low-sodium or no-salt-added canned goods and vegetable broth. Amp up the other seasonings to add more flavor without relying on excess salt.
If you need more soup ideas for this winter, here are a few of our favorites.
- Chicken Potato Soup
- Chicken Mushroom Soup
- Cheese Soup
- Instant Pot Cheeseburger Soup
- Creamy Chicken Tortilla Soup
This classic Minestrone Soup recipe is delicious - we love it for Meatless Mondays! I can’t wait for you to try it out!
Minestrone Soup Recipe
- 1 Tablespoon olive oil
- 2 carrots, diced
- 2 zucchini, diced
- ½ onion, diced
- 6 stalks of celery, diced
- 3 cloves of garlic, mined
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can great northern beans
- 1 (15 ounce) can kidney beans
- ½ cup dry elbow or shell pasta
- 4 cups vegetable broth
- ½ teaspoon oregano
- 1 Tablespoon basil
- ¼ teaspoon marjoram
- ¼ teaspoon thyme
- 2 cups baby spinach, chopped
- Heat olive oil in a soup pot, and add carrots, zucchini, onion, and celery.
- Sauté, stirring frequently, until vegetables begin to soften and onions are almost translucent.
- Add the garlic, and sauté another minute.
- Add diced tomatoes, beans, pasta, vegetable broth, and herbs.
- Stir, cover, and bring to a simmer.
- Simmer until carrots are tender and pasta is done. Remove the lid, and stir in the spinach.
- When spinach has wilted, remove from heat and serve.