This Easy Minestrone Soup has been my go-to on hectic weeknights. It's the kind of meal that comes together in one pot, uses up whatever veggies are in the crisper, and leaves everyone at the table asking for seconds.
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I remember the first time I made it for my family—my kids were skeptical of the beans and greens, but after one spoonful, they were hooked. Now it's a staple in our weekly rotation, and I'm excited to share it with you.
The secret to this soup is building flavor with a quick soffritto of onion, carrot, and celery, then letting the tomato broth simmer with herbs. It's simple, forgiving, and tastes even better the next day.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a good quality extra-virgin olive oil for best flavor. You can substitute with avocado oil if preferred.
1 medium yellow onion, diced
Yellow onions are sweet and mellow when cooked. You can use a white or red onion instead.
2 medium carrots, peeled and diced
Carrots add natural sweetness. Feel free to add extra or use parsnips for a twist.
2 celery stalks, diced
Celery adds a savory depth. If you don't have celery, use a bit of fennel for a similar crunch.
3 cloves garlic, minced
Fresh garlic is key. In a pinch, you can use 1 teaspoon of garlic powder.
1 (14.5 oz / 410g) can diced tomatoes
Fire-roasted tomatoes add a smoky note. Use crushed tomatoes for a thicker base.
6 cups (1.4 liters) vegetable broth
Low-sodium broth lets you control the salt. Chicken broth works too if you're not vegetarian.
1 teaspoon dried oregano
Dried oregano is a classic Italian herb. Substitute with Italian seasoning or a mix of thyme and basil.
1 teaspoon dried basil
Basil adds freshness. If you have fresh, use 1 tablespoon chopped at the end.
1 (15 oz / 425g) can cannellini beans, drained and rinsed
Cannellini beans are creamy and hold their shape. Great northern or kidney beans also work.
1 cup (120g) small pasta, like ditalini or elbow
Use any small shape; gluten-free pasta works if you adjust cooking time.
2 cups (60g) fresh spinach or kale, roughly chopped
Adds color and nutrients. You can use frozen spinach, thawed and squeezed dry.
Tips & Tricks
Don't overcook the pasta
cook it al dente in the soup, then remove from heat so it doesn't become mushy.
Adjust the broth amount
if you prefer a thicker soup, use 5 cups; for a brothier soup, add more.
- If you plan leftovers, keep pasta separate and add when reheating to avoid sogginess.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
In a large pot or Dutch oven, heat olive oil over medium heat (350°F / 175°C). Add onion, carrots, and celery; cook, stirring occasionally, until softened and fragrant, about 5 minutes. They should be translucent but not browned.
2. Add garlic and tomatoes
Stir in garlic and cook for 1 minute until fragrant. Add diced tomatoes with their juices, oregano, and basil. Cook for 2 minutes, scraping up any browned bits from the bottom.
3. Pour in broth
Add vegetable broth and bring to a boil over high heat (212°F / 100°C). Once boiling, reduce heat to low (200°F / 95°C) and let simmer for 10 minutes to meld flavors.
4. Add beans and pasta
Stir in cannellini beans and pasta. Increase heat to medium-high (375°F / 190°C) and cook at a gentle boil until pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
5. Add greens
Remove pot from heat and stir in spinach or kale. The residual heat will wilt the greens in about 2 minutes. They should be bright green and tender.
6. Season and serve
Taste and season with salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot.
Delicious Variations
- Add a cup of chopped zucchini or green beans with the pasta for extra veggies.
- Swap the pasta for barley or quinoa for a whole-grain twist.
- Make it spicy by adding a pinch of red pepper flakes with the garlic.
How to Store Minestrone Soup Easy
Refrigerator
Store in an airtight container for up to 4 days. The pasta will absorb liquid, so add a splash of broth when reheating.
Freezer
Freeze without the pasta in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat on the stovetop over medium heat (350°F / 175°C) until bubbling, about 10 minutes. Add extra broth to loosen if needed.
Frequently Asked Questions
Q: Can I make minestrone soup in a slow cooker?
Yes, you can. Sauté the aromatics first, then add everything except pasta and greens. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta and greens in the last 20 minutes.
Q: What can I use instead of cannellini beans?
Any white bean like great northern or navy beans works well. You can also use chickpeas for a different texture.
Q: How do I keep the pasta from getting mushy?
Cook the pasta al dente in the soup and then remove from heat immediately. If you're storing leftovers, keep pasta separate and add during reheating.
Q: Is minestrone soup healthy?
Yes, it's packed with vegetables, beans, and fiber, and it's low in fat if you use olive oil sparingly. It's a balanced meal on its own.
Q: Can I add meat to this soup?
Absolutely. Brown some Italian sausage or ground beef with the aromatics for a heartier version.
I hope this Easy Minestrone Soup becomes a weeknight favorite in your home like it is in mine. Try it this week and let me know how it turns out! Small steps count.
Minestrone Soup Easy
Easy Minestrone Soup is a hearty, veggie-packed one-pot meal ready in 50 minutes. It's healthy, filling, and perfect for busy weeknights.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz / 410g) can diced tomatoes
- 6 cups (1.4 liters) vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (15 oz / 425g) can cannellini beans, drained and rinsed
- 1 cup (120g) small pasta, like ditalini or elbow
- 2 cups (60g) fresh spinach or kale, roughly chopped
📋 Instructions
- 1Sauté the aromatics — In a large pot or Dutch oven, heat olive oil over medium heat (350°F / 175°C). Add onion, carrots, and celery; cook, stirring occasionally, until softened and fragrant, about 5 minutes. They should be translucent but not browned.
- 2Add garlic and tomatoes — Stir in garlic and cook for 1 minute until fragrant. Add diced tomatoes with their juices, oregano, and basil. Cook for 2 minutes, scraping up any browned bits from the bottom.
- 3Pour in broth — Add vegetable broth and bring to a boil over high heat (212°F / 100°C). Once boiling, reduce heat to low (200°F / 95°C) and let simmer for 10 minutes to meld flavors.
- 4Add beans and pasta — Stir in cannellini beans and pasta. Increase heat to medium-high (375°F / 190°C) and cook at a gentle boil until pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- 5Add greens — Remove pot from heat and stir in spinach or kale. The residual heat will wilt the greens in about 2 minutes. They should be bright green and tender.
- 6Season and serve — Taste and season with salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
