If you’re craving a cozy, hearty bowl that feels like a warm hug from the inside, you’re going to love this Easy Minestrone Soup Recipe. It’s packed full of veggies, pasta, and beans — all simmered together in a flavorful broth that tastes a little like Italy in every spoonful. Whether you’re cooking for a crowd or just want a comforting dinner after a long day, this recipe is straightforward, forgiving, and absolutely fan-freaking-tastic. Stick with me, and I’ll share all my tips so you can nail it, every time!

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Why This Recipe Works

Simplicity Meets Flavor: Minimal ingredients come together to create deep, layered tastes without complicated steps.
Veggie-Packed Goodness: A colorful mix of fresh vegetables melds perfectly with hearty beans and pasta.
Flexible & Adaptable: You can easily swap out ingredients or adjust seasonings to your liking.
Perfect Comfort Food: It’s warming, filling, and nourishing for both body and soul.

Easy Minestrone Soup, hearty Italian vegetable soup, quick vegetable soup recipe, healthy minestrone, comforting veggie soup - A close-up of a white pot filled with colorful minestrone soup, showing about five layers of ingredients in a light red broth. The soup contains small pasta shells, dark red kidney beans, orange carrot cubes, yellow and green zucchini slices, green celery pieces, and diced tomatoes. A ladle is lifting a scoop of soup with a mix of these ingredients, showcasing their textures and colors. The background has a white marbled texture with some green herb leaves visible around the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Minestrone Soup Recipe brings together simple pantry staples and fresh produce, creating a balanced texture and flavor profile. When shopping, look for fresh, firm vegetables and good-quality broth—the difference really shines through in this one-pot wonder.

Easy Minestrone Soup, hearty Italian vegetable soup, quick vegetable soup recipe, healthy minestrone, comforting veggie soup - Flat lay of two tablespoons of salted butter, a small dish of olive oil, one medium white onion whole, three medium celery ribs, four medium carrots, three medium zucchini, a small bowl of minced garlic, an opened can of diced tomatoes with juice, two opened cans of beans—white cannellini and kidney, a large bowl of vegetable broth, small piles of dried basil and oregano, a modest handful of elbow macaroni, a small cup of roughly chopped baby spinach, and a small bowl 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 soften the veggies early on.
Olive oil: Brings a subtle fruity note and helps meld flavors.
White onion: The base flavor for just the right amount of sweetness.
Celery ribs: Adds a slight crunch and fresh, earthy undertones.
Carrots: Provide natural sweetness and bright color.
Zucchini: Softens nicely and complements the beans with subtle freshness.
Minced garlic: Gives that aromatic punch without overpowering.
Diced tomatoes (canned, undrained): The heart of the broth’s tangy, rich tomato base.
Tomato sauce: Thickens and deepens the tomato flavor.
White cannellini beans: Creamy texture and mild flavor add protein and substance.
Kidney beans: Another layer of heartiness and a pleasant bite.
Vegetable broth: The ultimate base that ties all ingredients together; homemade or store-bought works.
Dried basil: Infuses an herbal, slightly sweet aroma.
Dried oregano: Brings warmth and a classic Italian herb note.
Elbow macaroni or shell pasta: The comforting carbs that soak up all the delicious broth.
Baby spinach: A fresh, vibrant green that wilts perfectly at the end.
Grated parmesan cheese (for garnish): Adds salty creaminess that brightens each bite.

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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.

Tweak to Your Taste

I love making this Easy Minestrone Soup Recipe my own depending on what’s in season or what leftovers I have. Play around with whatever veggies you like or toss in some different beans — it’s a forgiving, flexible recipe that welcomes customization.

Variation: Sometimes I swap the elbow macaroni with small shells or even orzo for a different pasta texture — both work wonderfully!
Dietary modification: For a vegan version, just skip the butter and parmesan and use a bit more olive oil—still delicious.
Seasonal switch-up: In the fall, I like to add diced butternut squash or kale instead of spinach for heartier greens.
Spice it up: Adding a pinch of red pepper flakes at the garlic step gives the soup a subtle kick that wakes up the flavors.

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

Step 1: Start with the Sofrito

First, melt 2 tablespoons of salted butter along with 1 tablespoon of olive oil in a large 6-quart soup pot over medium heat. This combo gives a nice flavor base without being too heavy. Toss in the diced white onion and cook for 3 to 5 minutes, stirring occasionally. You want those onions to soften and smell sweet but not brown them — patience here pays off!

Step 2: Build the Vegetable Layer

Add your diced celery, carrots, and zucchini to the pot. Cook everything together, stirring every few minutes so nothing sticks, for about 8 to 10 minutes. You’ll notice the veggies start to soften and the kitchen smells incredible. Then, stir in a tablespoon of minced garlic and let it cook just 1 more minute to bloom its flavor without burning.

Step 3: Bring on the Tomatoes & Beans

Pour in the canned diced tomatoes (undrained), the tomato sauce, and both cans of beans—white cannellini and kidney beans, also undrained. Pour in 6 cups of vegetable broth along with dried basil and oregano. Crank the heat to high and bring everything to a rolling boil. This step marries all the flavors and lays the foundation for that perfect minestrone broth.

Step 4: Pasta Time

Once boiling, stir in 8 ounces of your choice of elbow macaroni or shell pasta. Then reduce the heat to medium-low, allowing the soup to simmer gently for 10 to 12 minutes, until the pasta is perfectly tender. Keep an eye on it so the pasta doesn’t overcook and make the soup mushy — that’s a common pitfall!

Step 5: Finish with Greens & Seasoning

In the last 2 minutes of cooking, stir in roughly chopped baby spinach. It wilts down beautifully and adds a fresh pop of color. Before serving, taste and season with salt and freshly ground black pepper to your liking.

Step 6: Serve with a Sprinkle of Parmesan

Ladle the soup into bowls and garnish each with a generous 1/4 cup of grated parmesan cheese. It melts beautifully on top and adds that cheesy, salty finish we all love.

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Pro Tips for Making Easy Minestrone Soup Recipe

Sauté Slowly: Taking your time with the onions and veggies at the start really builds a richer base flavor.
Use Undrained Beans: The liquid from canned beans adds extra starch and thickens the soup naturally.
Watch Pasta Closely: Don’t let the pasta go mushy — set a timer and taste early!
Add Greens Last: Tossing in spinach at the very end keeps it vibrant and fresh without turning slimy.

How to Serve Easy Minestrone Soup Recipe

Easy Minestrone Soup, hearty Italian vegetable soup, quick vegetable soup recipe, healthy minestrone, comforting veggie soup - A close-up view of a white pot filled with a thick vegetable soup, showing many soft, colorful chunks. The soup has a reddish-orange broth and contains yellow squash, green zucchini slices, orange carrots, celery, red kidney beans, and small shell pasta. A dark wooden ladle lifts a scoop of soup with mixed vegetables and shells, highlighting the varied textures and colors. The pot sits on a white marbled surface with some green herbs blurred in the background, and a woman's hand holding the ladle is slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m always reaching for freshly grated parmesan cheese to top my bowl — it’s a game changer. Sometimes I also add a drizzle of good-quality extra virgin olive oil or a sprinkle of red pepper flakes if I’m in the mood for a tiny heat boost. Fresh basil leaves work beautifully too if you have them on hand.

Side Dishes

For a complete meal, I pair this minestrone with crusty garlic bread or a simple green salad tossed with lemon vinaigrette. Sometimes I toast some sliced ciabatta with olive oil and sea salt — those crunchy bites soak up any leftover broth perfectly.

Creative Ways to Present

For a cozy dinner party, serve minestrone in rustic bread bowls — trust me, everyone loves scooping out the soft inside with their spoons! Another fun idea is to bring out mini ramekins sprinkled with parmesan for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

Leftover minestrone soup stores beautifully in an airtight container in the fridge for up to 4 days. I usually wait until it’s completely cooled before popping it in the fridge to keep everything fresh.

Freezing

This recipe freezes really well — just skip the parmesan before freezing. I portion it into freezer-safe containers and it keeps for up to 3 months. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove.

Reheating

Reheat leftovers on the stovetop over medium heat, stirring occasionally. You may want to add a splash of vegetable broth or water to loosen the soup back up if it seems too thick. Then sprinkle on fresh parmesan and stir just before serving.

FAQs

Can I make this Easy Minestrone Soup Recipe gluten-free?

Absolutely! Just swap the elbow macaroni for a gluten-free pasta variety or even use rice or quinoa instead. Just adjust the cooking time accordingly to keep everything tender but not mushy.
Can I use fresh herbs instead of dried basil and oregano?

Yes! Fresh herbs provide a brighter, more fragrant flavor. Add about three times the amount of fresh herbs compared to dried and stir them in towards the end of cooking to preserve their delicate aromas.
What’s the best way to add protein to this minestrone?

The combination of cannellini and kidney beans gives plenty of plant-based protein, but if you want more, consider adding cooked Italian sausage, shredded chicken, or even a scoop of cooked quinoa or lentils.
How do I prevent the pasta from overcooking when reheating leftovers?

To keep pasta from getting mushy, cook it just until al dente in the initial cooking. When reheating, warm the soup gently to avoid further cooking the pasta. Adding some extra broth or water can help loosen the soup as the pasta absorbs liquid.

Final Thoughts

This Easy Minestrone Soup Recipe is one of those dishes that quickly became a staple in my kitchen — it’s just so comforting and flexible. I hope you find the same joy in making it as I do. Whether you’re a seasoned home cook or just starting out, it’s a recipe that welcomes you in with open arms. Go ahead, give it a try, and get ready to enjoy a bowl of pure, hearty happiness!