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A vibrant bowl of homemade Minestrone Soup, showcasing colorful vegetables and pasta in a rich broth, perfect for a comforting meal.

Easy Minestrone Soup

This easy minestrone soup recipe is a celebration of fresh, seasonal vegetables and simple techniques, resulting in a hearty and satisfying meal. It's incredibly versatile, budget-friendly, and perfect for customizing with your favorite ingredients and flavors, promising a warm and comforting experience in every spoonful.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 Parmesan cheese rind optional
  • 1/2 cup small pasta ditalini or elbow macaroni
  • 1 medium zucchini, chopped
  • 5 ounces spinach or kale, chopped
  • 1/4 cup fresh basil, chopped
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese for garnish optional
  • Olive oil for drizzling optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Stir in the diced tomatoes and vegetable broth. Bring to a simmer and then add the Parmesan cheese rind (if using).
  5. Simmer for 15 minutes to allow the flavors to meld.
  6. Stir in the cannellini beans and pasta. Cook until the pasta is al dente, about 8-10 minutes.
  7. Add the zucchini and spinach (or kale). Cook until the zucchini is tender and the spinach is wilted, about 3-5 minutes.
  8. Remove the Parmesan cheese rind (if used).
  9. Season with salt and pepper to taste.
  10. Stir in the fresh basil.
  11. Serve hot with a sprinkle of Parmesan cheese and a drizzle of olive oil, if desired.

Notes

Don't overcook the pasta. Use fresh herbs for the best flavor. Season generously with salt and pepper. Add a Parmesan cheese rind for a subtle, savory flavor. Let the soup simmer for a longer period to allow the flavors to meld. For a vegan version, omit the Parmesan cheese rind and topping. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. You can add different vegetables like green beans, peas, corn, potatoes, or butternut squash. Kidney beans, Great Northern beans, or chickpeas can be used instead of cannellini beans. For a non-vegetarian version, add cooked Italian sausage, ground beef, or bacon. Add a pinch of red pepper flakes for a spicy kick. A dollop of pesto adds a burst of fresh flavor. Toast the pasta in the pot with the vegetables before adding the broth to give it a richer flavor and prevent it from getting mushy. Add a splash of red wine vinegar just before serving to brighten up the flavors.