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Classic Minestrone Soup

Classic minestrone soup with a rich tomato broth, tender cannellini and kidney beans, and al dente small pasta. One-pot simmer method delivers hearty vegetables and a herb-laced flavor that tastes even better after meal prep.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 tbsp olive oil
  • 1 yellow onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 1 zucchini
  • 1 cup green beans
Broth & Tomatoes
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 0.5 tsp red pepper flakes optional
  • 1 salt to taste
  • 1 black pepper to taste
Beans & Pasta
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 cup small pasta uncooked
  • 2 cup baby spinach or kale baby spinach or chopped kale
To Serve
  • 1 Parmesan cheese grated
  • 1 fresh basil leaves
  • 1 olive oil drizzle
  • 1 crusty bread

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
  2. Add the minced garlic, diced carrots, and diced celery. Cook for 4 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is fragrant.
  3. Stir in the diced zucchini and cut green beans. Cook for 2 minutes, just to start softening them slightly.
Build the tomato broth
  1. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Keep stirring so the paste coats the vegetables.
  2. Add the crushed tomatoes, diced tomatoes, and vegetable broth. Stir in the dried oregano, dried basil, dried thyme, and red pepper flakes, then mix well to combine.
  3. Bring the soup to a boil over high heat, then reduce to a steady simmer. Simmer uncovered for 15 minutes until the vegetables are nearly tender.
Add beans and pasta
  1. Add the cannellini beans and kidney beans. Stir and simmer for 5 minutes.
  2. Add the uncooked small pasta directly to the pot. Cook for 8–10 minutes until the pasta is al dente (or cook pasta separately if making ahead to prevent it from absorbing too much broth).
  3. Stir in the baby spinach or chopped kale during the last 2 minutes of cooking. Cook just until wilted.
Season and serve
  1. Taste and season generously with salt and black pepper. Adjust herbs as needed to balance the tomato flavor.
  2. Ladle into bowls and top with grated Parmesan, fresh basil leaves, and a drizzle of olive oil. Serve hot with crusty bread on the side.

Notes

For best texture, keep the pasta at a gentle simmer and avoid overcooking so it stays al dente; if you’re meal-prepping, cook the pasta separately and combine at serving. Store leftovers in the refrigerator up to 4 days in an airtight container; freeze yes (without serving pasta), then reheat and add cooked pasta fresh. For a gluten-free option, use a small gluten-free pasta shape and cook it according to package directions.