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Minestrone Soup

Authentic Minestrone Soup Recipe – Packed with Flavor

This Minestrone Soup is a hearty, vegetable-packed Italian classic filled with beans, pasta, and a rich tomato broth. It’s comforting, nutritious, and perfect for meal prep or a cozy dinner. Serve with crusty bread and Parmesan for extra flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 280 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup small pasta like ditalini or elbow
  • 2 cups fresh spinach or kale chopped
  • 1 tbsp lemon juice optional, for brightness
  • 1/4 cup grated Parmesan optional, for garnish
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Instructions
 

  • Sauté the Vegetables:
  • In a large pot, heat olive oil over medium heat.
  • Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
  • Stir in zucchini and green beans, cooking for another 3 minutes.
  • Build the Broth:
  • Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water.
  • Stir in Italian seasoning, salt, black pepper, and red pepper flakes (if using).
  • Bring to a simmer and cook for 15 minutes.
  • Add Pasta & Greens:
  • Stir in pasta and cook for 8-10 minutes, until tender.
  • Add spinach or kale and cook for another 2 minutes, until wilted.
  • Stir in lemon juice for added brightness (optional).
  • Serve & Enjoy:
  • Ladle into bowls and top with grated Parmesan and a drizzle of olive oil if desired.

Notes

  • Make It Gluten-Free: Use gluten-free pasta or skip it altogether.
  • Make It Vegan: Omit Parmesan or use a plant-based alternative.
  • Storage: Store in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Calories: 280kcalCarbohydrates: 48gProtein: 12gFat: 6gFiber: 10g