Minestrone Soup

Yumna Jawad

Updated Nov 02, 2025

5 from 201 votes

Minestrone soup made with fresh vegetables, beans, pasta, and herbs simmered in a tomato broth for an easy one-pot meal.

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Prep Time 20 minutes
Servings 6 servings
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Warm bowl of minestrone soup with zucchini and green beans.
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Minestrone Soup is soo good!

I make this minestrone soup whenever I’ve got a bunch of veggies that need to get used up. It’s one of those throw-it-all-in-the-pot kinds of soups that somehow always turn out amazing. The mix of beans, pasta, and veggies makes minestrone soup great for dinner, but it’s still light and fresh.

What I love about this minestrone soup recipe is how flexible it is. If I’m out of zucchini, I’ll toss in spinach or kale; if there are no kidney beans, I’ll just double up on cannellini. It’s simple, budget-friendly, and makes enough to have lunch ready for the next couple of days, too.

Happy Cooking!
– Yumna

Minestrone Soup Ingredients

Ingredients for soup recipe: salt and pepper, dried herbs, garlic cloves, onion, zucchini, kidney beans, oil, tomato sauce, carrots, celery, tomato paste, pasta, parmesan rind, white beans, green beans, and broth.
  • Olive oil: Or any high–smoke point oil like avocado oil.
  • Vegetables: Use a mix of onion, celery, carrot, zucchini, and green beans. Frozen or fresh, both work.
  • Seasonings: Dried thyme and oregano are classic, but Italian seasoning works fine if that’s what you have.
  • Garlic & tomato paste: Jarred minced garlic or tomato purée can be used.
  • Crushed tomatoes: Swap with diced tomatoes or canned tomato sauce if needed.
  • Vegetable broth: Chicken broth works too if you’re not keeping it vegetarian.
  • Parmesan rind (optional): Skip it or stir in grated Parmesan at the end instead.
  • Beans: Any canned beans will do. Chickpeas or navy beans are good substitutes.
  • Pasta: Ditalini, elbow, or any small pasta shape works here.
  • Parmesan cheese: Optional for serving, or try pecorino for a sharper flavor.

How to Make Minestrone Soup

Chopped carrots, onions, and celery in a pot with salt and pepper before cooking.
Step 1: Add the onion, celery, and carrots to a large preheated pot. Season with salt and pepper and cook, stirring occasionally, until vegetables soften.
A pot of vegetables in a pot with spices and minced garlic for soup recipe.
Step 2: Stir in the zucchini, green beans, thyme, oregano, bay leaves, and garlic. Cook until fragrant.
Broth being poured into the pot with tomato paste, crushed tomatoes, bay leaves, and parmesan rind before mixing.
Step 3: Add the tomato paste, crushed tomatoes with their juices, vegetable broth, and the parmesan rind if using. Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender.
Minestrone soup base in a pot after simmering with beans and dry pasta added.
Step 4: Stir in the kidney beans, white beans, and pasta. Simmer until pasta is al dente.
A ladle lifting up bay leaves from soup to discard after cooking.
Step 5: Remove the bay leaves and parmesan rind before serving.
Minestrone soup recipe after cooking in a pot.
Step 6: Ladle into bowls and top with freshly grated parmesan cheese and olive oil.
Minestrone soup recipe.

Minestrone Soup Recipe

Author: Yumna Jawad
5 from 201 votes
Minestrone Soup made with carrots, green beans, onions, zucchini, and celery simmered in a tomato-based broth with beans and pasta.
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Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings6 servings

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Ingredients
  

  • 2 tablespoons olive oil plus more for serving
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 2 large carrots chopped
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 zucchini diced
  • 1 cup chopped green beans
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon oregano
  • 2 bay leaves
  • 4 garlic cloves minced
  • ¼ cup tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 2-inch Parmesan rind optional
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can cannellini beans drained and rinsed
  • ¾ cup ditalini pasta or other short cut pasta
  • Freshly grated parmesan cheese for serving

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Season with salt and pepper and cook, stirring occasionally, until vegetables soften, about 10 minutes.
  • Stir in the zucchini, green beans, thyme, oregano, bay leaves, and garlic. Cook until fragrant, about 1 minute.
  • Add the tomato paste, crushed tomatoes with their juices, vegetable broth, and the parmesan rind if using. Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
  • Stir in the kidney beans, white beans, and pasta. Simmer until pasta is al dente, about 8 minutes or according to package instructions.
  • Remove the bay leaves and parmesan rind before serving.
  • Ladle into bowls and top with freshly grated parmesan cheese and olive oil.

Equipment

Notes

  • My Top Tip: Add pasta at the end: Don’t toss it in too early, or it’ll soak up too much broth and get mushy.
  • Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
  • Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions for easier thawing and leaving the pasta out so that it doesn’t get mushy. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.

Nutrition

Serving: 1.5cups, Calories: 373kcal, Carbohydrates: 64g, Protein: 19g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 1107mg, Potassium: 1312mg, Fiber: 14g, Sugar: 14g, Vitamin A: 4704IU, Vitamin C: 27mg, Calcium: 208mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Cut even-sized vegetables: This helps everything cook at the same rate, especially since some veggies (like carrots) take longer than others.
  2. Add pasta at the end: Don’t toss it in too early, or it’ll soak up too much broth and get mushy.
  3. Season at the end: The broth reduces as it cooks, so wait until the end to adjust salt and pepper to avoid over-salting.

Serving Ideas

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5 from 201 votes (180 ratings without comment)

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Comments

  1. Paul says:

    Fantastic cannot get enough of this soup ๐Ÿฒ

    Reply
    1. Yumna J. says:

      So glad you like it, Paul! Thanks!!

      Reply
  2. Valrie says:

    Great soup have to try

    Reply
    1. Yumna J. says:

      Hope you like it!

      Reply
  3. Connie says:

    I love your Mediterranean White bean soup recipe, and this one looks like it may be delicious and healthy as well. I would like to know what is a serving; 1 cup, 2 cups, instead of a bowl. Monitoring carb intake.

    Reply
    1. Yumna J. says:

      Hi Connie! The exact amount will vary slightly depending on the exact ingredients you use, so I don’t like to give a specific measurement. Instead, I recommend making the soup and splitting it up into 6 servings to make sure you’re getting accurate nutrition facts. I like to meal prep this soup and divide into 6 separate containers to freeze or eat throughout the week. Hope you enjoy!!

      Reply
  4. Shamaa says:

    I absolutely love your recipes and will be making this soon. I just have a quick question. Could I swap out the beans for shredded chicken instead?

    Reply
    1. Yumna J. says:

      Yes, I think that sounds very good! I hope it turns out amazing!!

      Reply
  5. Colette Ruest-Lefebvre says:

    I am a fan of ALL your recipes Thank you!

    Also ~ can you share where you buy your cute Tshirts?

    Reply
    1. Yumna says:

      Thank you, that is so kind! I have an outfit highlight on instagram where you can get an idea of where some of them are from!

      Reply
  6. Izel says:

    This recipe is the reason that i started making meals in the kitchen. It is the perfect comfort food, also healthy! It has a very special place in my heart, thank you Yumna ๐Ÿ™‚

    Reply
    1. Yumna Jawad says:

      That is such a compliment! I am so happy to hear it. Yay!! You’re so welcome.

      Reply

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