Minestrone Soup (Easy, Healthy, Tasty!)

Minestrone Soup is a quick, easy, healthy recipe that's delicious, loaded with flavor, and simple to customize using your favorite vegetables!

Easy Minestrone Soup with text overlay.


 

For more wholesome , veggie-loaded soups, you'll also enjoy Simple Hamburger Veggie Soup, Sausage Kale White Bean Soup, and Easy Gazpacho!

I feel like today's recipe is a perfect soup for transitioning from winter to spring. Minestrone Soup is delicious any time of year, of course, but what makes it really nice right about now is that it's cozy and comforting enough for the dreary, drizzly days we've been having...but the veggies can easily be swapped out to take advantage of the spring bounty that's about to hit grocery stores and farmers markets!

Maybe I'm simply justifying the timing of this recipe, since it was actually a request from a friend of mine back in December (hi, Elizabeth!) and it's only taken me three months to get around to making it (sorry!). But the good news is that we've enjoyed this vegetarian delight a couple different meatless Fridays now during Lent, and that's what I like to call hitting two birds with one stone...or creating one Minestrone Soup recipe with two (actually, multiple) purposes. 😉

Aerial view of the best Minestrone Soup recipe.

So! Minestrone Soup. I debated whether to make this a slow cooker recipe or an Instant Pot recipe. But the truth is, it's so quick and easy to throw together on the stovetop, there's really no reason to reinvent the wheel!

(I'm apparently going for one overused idiom per paragraph today.)

Ladle of Minestrone Soup.

Minestrone Soup Ingredients

I did lots of research on Minestrone Soup to figure out the "standard" or "classic" ingredients. And you know what I determined? There aren't completely consistent veggies from recipe to recipe...there are a whole lot of variations!

The primary thing I did want to accomplish with this recipe was building amazing depth of flavor. Hence, not a particularly short ingredient list...but all things you're likely to already have on hand. 😉

Here's what I used:

Labeled Minestrone Soup ingredients.
  • Onion, carrot, and celery. AKA, the "mirepoix," which builds a base of flavor for the Minestrone Soup.
  • Garlic. Minced. For further flavor.
  • EVOO. For sautéing the initial veggies.
  • Chicken broth OR stock. I prefer using low-sodium so that I can control the saltiness. Or you may substitute vegetable broth/stock to make this recipe vegetarian.
  • Crushed tomatoes + petite diced tomatoes + tomato paste. Again, we're building layers of flavor (and texture) here! I generally prefer using fire-roasted canned tomatoes for extra flavor. And since tomatoes are so acidic, I always buy tomato products in cans with BPA-free linings (pretty easy to find these days) or -- for certain products like tomato paste or tomato puree -- in glass jars.
  • Dried herbs. Namely, oregano, basil, rosemary, and thyme. Dried herbs are more three times potent than fresh. So if you'd like to use fresh herbs, increase the amounts so you're using three times more fresh herbs than dried.
  • Salt and freshly ground black pepper. To taste.
  • Canned white beans + canned red kidney beans. Rinsed and drained. I typically use Great Northerns for my white beans.
  • Dried small elbow macaroni. Actually, any tiny pasta will work in this Minestrone Soup. Small elbows, ditalini (tubular), orecchiette (small ears), and small shells are some of my favorites. Furthermore, you may use regular pasta or whole wheat pasta. Just make sure to cook whole wheat pasta as long as necessary to become tender before serving.
  • Green beans. Use fresh or frozen. I opted for frozen haricots verts (AKA, long, skinny green beans), which I thawed for a few minutes before cutting in half.
  • Spinach. Use fresh baby spinach or frozen spinach. Frozen spinach is harder to measure, so you may have to eyeball it. And if you use fresh baby spinach, I recommend stirring it in towards the very end of the cooking time, so as not to overcook it.
  • Balsamic vinegar. I feel like I've already overused the word flavor in this ingredient list...but you get the point. 😉
  • Grated Parmesan cheese + fresh minced parsley. Optional but recommended garnishes!

While I made this Minestrone Soup using a few of my favorite things, I hope you feel free to adapt it to your liking, switching out the types of beans, the shape of pasta, and the fresh or frozen veggies.

(And in case you need some inspiration, I've included some substitution ideas in the "Customizing Your Minestrone Soup Ingredients" section down below!)

Bowl of Minestrone Soup Olive Garden.

How to Make It

(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)

Above all, this Minestrone Soup recipe is easy to make.

  1. Start out by sautéing some onion, carrots, celery, and garlic in extra-virgin olive oil.
Onion, carrots, celery, and garlic sauteing in pot.
  1. Next, add the herbs and spices, canned tomatoes (both crushed and diced, for texture), tomato paste, and broth. Let everything simmer for about 20 minutes to soften the tomatoes and allow the flavors to meld.
Adding liquid, tomatoes, seasonings, and pasta to Minestrone Soup recipe.
  1. Stir in the drained canned beans, pasta, green beans, and spinach (or, as previously mentioned, you can wait to add baby spinach until the very end).
Adding the rest of the Minestrone Soup ingredients to the pot.
  1. Once the pasta is tender, simply adjust the seasonings and stir in a splash of balsamic vinegar.
Minestrone Soup olive garden copycat in pot.
  1. Serve your Minestrone Soup with a shower of freshly grated Parmesan and a sprinkle of fresh parsley!
Aerial view of Minestrone Soup recipe in two bowls with spoon on table.

Delicious!

Customizing Your Minestrone Soup Ingredients

Feel free to add your favorite seasonal veggies (or whatever vegetables you have on hand) to make this Minestrone Soup your own. A few ideas:

1 or 2 cubed yellow potatoes.
A medium-sized yellow squash or zucchini, cut in half lengthwise and sliced (for half circle-shaped pieces).
1 cup sliced or shredded cabbage.
1 cup fresh or frozen peas.

Depending on the vegetables you add, you have three choices:

1. You can sauté them at the beginning of the recipe along with the carrots and celery (such as squash or zucchini).
2. You may add them to simmer along with the broth and tomatoes (such as potato or cabbage).
3. Or you can add them at the end with the pasta and beans (such as peas).

A few other ideas related to the vegetables in this Minestrone Soup recipe:

  • You can swap out the spinach in this recipe for chopped kale or collard greens.
  • You can also vary the types of canned tomatoes you use. I prefer using one can of crushed tomatoes (OR a can of tomato puree) plus one can of petite diced tomatoes. But you can use two cans of petite diced (or regular diced) tomatoes instead. Or, if you have kids who pick out chunks of tomatoes, go for two cans of crushed tomatoes.
Aerial close-up of Olive Garden Minestrone Soup.

Fork Knife Plate icon in teal.

Helpful Tips, Tricks, & Equipment

If you have a Parmesan rind on hand, throw it in to simmer with the tomatoes and broth for even more flavor.
½ cup dried pasta won't seem a lot when you first add it, but keep in mind that it will expand as it cooks. I didn't want the pasta to overtake the soup with so many other ingredients to be enjoyed. But if you'd prefer to add more pasta to your soup, be aware that you may have to add a bit more broth (or water) to compensate for extra absorption of the pasta.
Same thing goes for leftovers. Pasta can continue to absorb liquid once refrigerated, so you may have to add a splash of extra broth when reheating your soup.
To make this Minestrone Soup vegetarian, use vegetable broth (or stock) instead of chicken broth. To make it vegan, also leave out the Parmesan cheese.

Aerial ladle of Minestrone Soup recipe.

This warm, wholesome Minestrone Soup is relatively quick -- and definitely simple -- to whip up.

It's tasty and cozy while also being pretty darn healthy. (And dare I say it tastes even better than Olive Garden Minestrone Soup?!) Nope, no guilt involved with this type of comfort food!

Finally, this is a recipe that should serve you well regardless of whether you're still relishing winter...or already thinking spring. 🙂

Minestrone Soup in bowls with Parm and parsley.

More Cozy Soups

Minestrone Soup in white bowl.

Minestrone Soup (Easy, Healthy, Tasty!)

Minestrone Soup is a quick, easy, healthy recipe that's delicious, loaded with flavor, and simple to customize using your favorite vegetables!
Course: Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 347kcal
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 large carrot, diced (about 1 cup)
  • 1 medium stalk celery, thinly sliced (about ½ cup)
  • 6 cups low-sodium chicken OR vegetable broth/stock
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 (14.5-ounce) can fire-roasted petite diced tomatoes
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • Salt & freshly ground black pepper
  • 1 (15-ounce) can Great Northern beans, rinsed & drained
  • 1 (15-ounce) can red kidney beans, rinsed & drained
  • ½ cup dried small elbow pasta, regular OR whole wheat
  • 1 cup fresh OR frozen green beans
  • 1 cup packed fresh baby spinach OR frozen spinach
  • ½ tablespoon balsamic vinegar, optional
  • Freshly grated Parmesan cheese and fresh minced parsley, for serving

Instructions

  • In a large pot or Dutch oven set over medium-high heat, heat the extra-virgin olive oil. Saute the onion until translucent, 3 to 5 minutes. Add the garlic, carrot, and celery and cook for 5 more minutes, stirring frequently, or until the vegetables are just tender.
  • Stir in the broth, crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, rosemary, thyme, 1 teaspoon salt, and black pepper to taste. Bring to a boil and reduce to a simmer. Stir well and place a lid on the pot, leaving it cracked about an inch for steam to escape; cook for 20 minutes. Add the canned beans, pasta, green beans, and spinach to the pot; stir to combine. Bring to a boil and reduce to a simmer once more. Stir well and cook uncovered for 10 to 15 minutes, stirring regularly, until the pasta is tender. Adjust the seasonings, adding more salt (¼ teaspoon at a time) and pepper if necessary, and stir in the balsamic vinegar, if using. Serve hot topped with fresh Parmesan and parsley.

Video

Notes

  • Feel free to add your favorite seasonal veggies (or whatever vegetables you have on hand) to make this soup your own. A few ideas: 1 or 2 cubed yellow potatoes; a medium-sized yellow squash or zucchini, cut in half lengthwise and sliced (for half circle-shaped pieces); 1 cup sliced or shredded cabbage; or 1 cup fresh or frozen peas.
  • Depending on the vegetables you add, you have three choices. You can sauté them at the beginning of the recipe along with the carrots and celery (such as squash or zucchini). You may add them to simmer along with the broth and tomatoes (such as potato or cabbage). Or you can add them at the end with the pasta and beans (such as peas).
  • You can swap out the spinach in this recipe for chopped kale or collard greens.
  • You can also vary the types of canned tomatoes you use. I prefer using one can of crushed tomatoes (OR a can of tomato puree) plus one can of petite diced tomatoes. But you can use two cans of petite diced (or regular diced) tomatoes instead. Or, if you have kids who pick out chunks of tomatoes, go for two cans of crushed tomatoes.
  • If you have a Parmesan rind on hand, throw it in to simmer with the tomatoes and broth for even more flavor.
  • Dried herbs are more potent than fresh. So if you'd like to use fresh herbs, increase the amounts to use three times more fresh herbs.
  • Any tiny pasta will work in this soup. Small elbows, ditalini (tubular), orecchiette (small ears), and small shells are some of my favorites.
  • You may use regular pasta or whole wheat. Make sure it cooks as long as necessary to become tender before serving. And ½ cup dried pasta won't seem a lot when you first add it, but keep in mind that it will expand as it cooks. If you prefer to add more pasta to your soup, be aware that you may have to add a bit more broth (or water) to compensate for extra absorption of the pasta.
  • Same thing goes for leftovers. Pasta can continue to absorb liquid once refrigerated, so you may have to add a splash of extra broth when reheating your soup.
  • To make this recipe vegetarian, use vegetable broth (or stock) instead of chicken broth. To make it vegan, also leave out the Parmesan cheese.

Nutrition

Calories: 347kcal | Carbohydrates: 50g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 534mg | Potassium: 910mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2985IU | Vitamin C: 12mg | Calcium: 165mg | Iron: 5mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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Recipe Rating




5 Comments

  1. 5 stars
    A really tasty, versatile minestrone soup. I appreciated incorporating the vegetables that I already had and needed to use up.

  2. 5 stars
    You weren't kidding - there's so much flavor in this soup. But it was still quick to make. Filling and delicious, it will become one of our go-to's!

  3. 5 stars
    This was really delicious! I was amazed by the depth of flavor the soup developed. My 2 year old loves pasta, so we called it pasta soup. He loved it so much he asked for seconds 🙂

    1. So happy to hear that, Sara! I'm always honored when my recipes pass the 2-year-old test. 😉