If you’re on the hunt for a comforting, wholesome, and downright delicious soup to cozy up with, you’ve come to the right place. This Easy Minestrone Soup Recipe is one of those kitchen staples that feels like a warm hug in a bowl. It’s packed with veggies, beans, and pasta, making it both nourishing and satisfying. Trust me, once you make this, you’ll want to keep it on repeat for those chilly nights or busy weeknights when you need something hearty without fuss.

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Why This Recipe Works

Simple pantry ingredients: You’ll likely have many of these items on hand already, so no last-minute grocery runs required.
Balanced flavors and textures: Tender veggies, creamy beans, and al dente pasta create a perfectly hearty mix.
Flexible and forgiving: Feel free to swap veggies or pasta to fit what you have, making it your own.
Quick and easy prep: You’re looking at about 50 minutes from start to finish – very doable for a weeknight meal.

Easy Minestrone Soup, hearty vegetable soup, quick healthy soup, budget-friendly soup recipe, comforting vegetarian 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

The ingredients here combine to create that iconic minestrone flavor and texture—a balance of fresh veggies, hearty beans, and comforting pasta, all simmered in a flavorful tomato broth. When you shop, aim for fresh vegetables and good-quality canned goods, especially with the beans and tomatoes. It really does make a difference.

Easy Minestrone Soup, hearty vegetable soup, quick healthy soup, budget-friendly soup recipe, comforting vegetarian 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: Provides richness and depth; the butter helps soften and flavor the sautéed veggies.
Olive oil: Adds a subtle fruity note and helps keep the butter from burning.
White onion: A foundational ingredient that brings sweetness and savory depth.
Celery ribs: Gives a nice crunch and classic herbaceous flavor typical of minestrone.
Carrots: Add natural sweetness and color contrast.
Zucchini: A mild, tender veggie that absorbs the broth’s flavor beautifully.
Minced garlic: For that warm, fragrant punch; don’t skip or overcook it!
Diced tomatoes (canned, undrained): Form the heart of the broth with acidity and body.
Tomato sauce: Thickens the broth slightly and intensifies tomato flavor.
White cannellini beans: Creamy texture and mild taste that complements veggies well.
Kidney beans: Add color and a different bean texture for variety.
Vegetable broth: The flavorful base that ties everything together.
Dried basil and oregano: Classic Italian herbs that bring warmth and depth.
Elbow macaroni or shell pasta: Small pasta shapes that hold onto the broth perfectly.
Baby spinach: A fresh, leafy green that wilts down quickly for added nutrition.
Grated parmesan cheese: Optional but highly recommended for a salty, umami finish.

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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! I love tweaking it based on whatever’s in season or what I have on hand. Don’t be afraid to make it your own and turn it into the ultimate personalized comfort bowl.

Vegetarian or vegan variation: This recipe is already veggie-based; just swap the butter for olive oil and skip the parmesan or use a vegan substitute.
Seasonal veggie swaps: I’ve used green beans, kale, or even diced potatoes when zucchini isn’t around – they all work!
Protein boost: Toss in cooked sausage, shredded chicken, or pancetta for extra heartiness.
Gluten-free: Swap pasta for gluten-free noodles or even small gluten-free grains like quinoa or rice.

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

Step 1: Sauté Your Aromatics and Veggies

Start by heating 2 tablespoons of salted butter and 1 tablespoon of olive oil in a large soup pot over medium heat. Once shimmering, add your diced onion and cook for about 3-5 minutes until it starts to soften – you want it translucent, not browned. Then toss in diced celery, carrots, and zucchini and cook for another 8-10 minutes. This slow cooking really lets the veggies release their flavors. Finally, add the minced garlic and sauté just until fragrant, about 1 minute – garlic burns easily, so watch closely.

Step 2: Build the Soup Base

Now’s the time to dump in your canned goods: diced tomatoes (with juice), tomato sauce, cannellini beans, and kidney beans. Pour in the vegetable broth, then sprinkle in dried basil and oregano. Bring everything up to a boil over high heat. This is where all those beautiful flavors start melding together.

Step 3: Add Pasta and Finish Cooking

Stir in your pasta of choice – elbow macaroni or shells work great because they’re small and soak up the broth so nicely. Then reduce heat to medium-low and let it simmer at a low boil for about 10-12 minutes, until the pasta is tender but not mushy. During the last 2 minutes, stir in the chopped baby spinach so it wilts into the soup, adding freshness and color.

Step 4: Season and Serve

Give your soup a taste and add salt and freshly ground black pepper to your liking. I usually find I need to tweak the seasoning just a bit, depending on the broth brand. Ladle it into bowls and top with grated parmesan cheese for that classic touch. Serve piping hot and enjoy!

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Tips from My Kitchen

Don’t overcook the pasta: Keep an eye during the last few minutes so it stays al dente and doesn’t turn mushy.
Use fresh herbs if you can: Fresh basil and oregano add a bright lift when you have them on hand.
Sauté veggies gently: Slow cooking veggies in butter and oil helps build a richer flavor base than just boiling.
Add spinach at the end: This keeps it vibrant and prevents it from wilting into a dull mush.

How to Serve Easy Minestrone Soup Recipe

Easy Minestrone Soup, hearty vegetable soup, quick healthy soup, budget-friendly soup recipe, comforting vegetarian 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 a big fan of finishing off with freshly grated Parmesan cheese—it adds that amazing salty, umami kick. Sometimes I also sprinkle chopped fresh parsley for color and freshness. A drizzle of good olive oil on top just before serving can add a wonderful richness, too.

Side Dishes

Pair it with crusty bread—think warm baguette or garlic bread—to sop up every last bit of the broth. A simple green salad with a zesty vinaigrette is also a great contrast to the rich soup. And on relaxed days, I sometimes serve it with cheesy garlic knots for a fun twist.

Creative Ways to Present

For a dinner party, I’ve served this soup in mini bread bowls—it’s fun, impressive, and adds an edible container to the meal! Another idea I love is layering it with dollops of pesto or a swirl of cream right before serving for extra flair. Setting the bowls on a wooden board with fresh herbs scattered around never fails to elevate the vibe.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they’ll happily last 3-4 days. Just remember that the pasta will continue to soak up broth over time, so it thickens up—don’t worry, we’ll talk reheating next.

Freezing

Freeze the soup without the pasta if you can—pasta tends to get mushy when frozen and thawed. I usually portion it out in freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

When reheating, add a splash of vegetable broth or water to loosen things up, especially if the pasta has absorbed too much liquid. Heat gently on the stovetop to avoid overcooking the veggies and pasta any further. I find reheating slowly helps keep that fresh-from-the-pot taste alive.

FAQs

Can I make this Easy Minestrone Soup Recipe in a slow cooker?

Absolutely! Sauté the onions, garlic, and other veggies first, then transfer everything to a slow cooker. Add the beans, tomatoes, broth, and herbs, and cook on low for 6-8 hours. Add the pasta and spinach in the last 30 minutes to avoid overcooking.
What other beans can I use if I don’t have cannellini or kidney beans?

You can swap in any beans you have—black beans, chickpeas, or navy beans all work well and bring their own unique textures and flavors.
How do I make the soup gluten-free?

Simply use gluten-free pasta or skip the pasta altogether and add extra beans or grains like quinoa or rice for texture.
Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used but you’ll want to cook them down until they break apart to get enough liquid and flavor. Canned tomatoes provide a consistent taste and convenience, which is why I stick with them for this recipe.
Is this soup suitable for freezing with pasta included?

It’s best to freeze the soup without the pasta, as pasta can become mushy and lose texture after freezing and reheating. Cook fresh pasta when you’re ready to serve leftovers.

Final Thoughts

This Easy Minestrone Soup Recipe has been one of my go-to comfort foods for years because it’s just so easy, flexible, and delicious. Whether you need a quick weekday dinner or a meal to feed a crowd, this soup fits the bill perfectly. Give it a try—you’ll see why I keep coming back to it. Plus, the joy of tasting all those fresh vegetables and herbs in one bowl is truly special. I hope it becomes a favorite in your kitchen, too!