This easy minestrone soup is a one-pot wonder loaded with flavor.
Homemade minestrone soup has veggies, beans, and pasta simmered in a rich, tomatoey broth.
Easy Minestrone Soup in 30 Minutes!
- This easy minestrone soup goes from the stove to the table in 30 minutes.
- Simple ingredients with plenty of room for extras make this soup nutritious and budget-friendly.
- Customize! Keep it vegetarian or add your own fresh or leftover protein.
- Crowd-pleasing minestrone can be served from a crockpot with a basket of cheesy breadsticks to soak up all that delish broth.
Minestrone Soup Ingredients
Vegetables: The carrots, celery, and onions provide a soft, melt-in-your-mouth texture, while the garlic adds a mild, aromatic flavor. The frozen spinach adds a burst of color and a mild, earthy flavor, blending perfectly with the other ingredients for a balanced, comforting soup.
Broth: The vegetable broth and diced tomatoes create a rich, flavorful base with a slightly tangy taste from the tomatoes, complemented by the savory Italian seasoning.
Pasta: The ditalini pasta absorbs the broth, becoming tender and adding a satisfying chewiness to each bite.
Beans: The kidney beans add a creamy texture and a mild, slightly nutty flavor, contributing both heartiness and richness to the soup. Kidney beans are larger and firmer than other beans, but any kind works. I like cannellini, pinto, or garbanzo beans. Be sure to drain and rinse canned beans before using.
Savvy Soup Swaps
- ‘Beef it up’ with leftover meat like ground beef, sliced summer sausage, ham, chicken, or turkey.
- You can also use kale, mushrooms, or a bag of veggie medley.
- Small elbow macaroni, orzo, rice, egg noodles, or diced potatoes can be used in place of ditalini pasta.
How to Make Minestrone Soup
- Saute carrots, onions, celery, and garlic in oil until tender.
- Stir in beans, broth, tomatoes, and seasonings (full recipe below).
- Bring soup to a boil, then reduce to a simmer before adding pasta.
- Cook until pasta is tender, then add spinach. Serve hot.
Smart Soup Hacks
- Caramelizing the carrots, onion, and celery is important for increasing the overall flavor of the soup.
- For a creamier minestrone, remove a cup of soup and puree it before adding it back to the pot.
New Life to Leftovers:
Store leftover easy minestrone soup in a covered container for up to 4 days. Reheat on the stove.
Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat with fresh pasta if desired.
Cozy Comfort in a Bowl
Did you make this easy minestrone soup recipe? Leave a comment and a rating below.
Easy Minestrone Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots diced
- 1 onion diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1 (15.5 ounce can) canned red kidney beans drained and rinsed
- 6 cups vegetable broth
- 1 (large 28 ounce can) canned diced tomatoes with juices
- 1 ½ teaspoons Italian seasoning
- 4 ounces ditalini pasta
- 1 cup frozen chopped spinach
Instructions
- In a large stockpot over medium heat pour in olive oil. Add diced carrots, onions, celery, and minced garlic. Cook for 3 minutes or until vegetables are just tender.
- Stir in kidney beans, vegetable stock, diced tomatoes, and seasoning. Bring to a boil, once boiling turn it down to a simmer and cook for 10 minutes.
- After 10 minutes add the pasta and cook for an additional 10 minutes or until pasta is tender.
- With 2 minutes remaining add spinach and heat until warm.
Notes
- Caramelize the carrots, onions, and celery for an increased depth of flavor.
- Drain and rinse canned beans to rinse off salt or preservatives that might affect the flavor.
- Refrigerate cooled leftovers for up to 4 days in an airtight container and in the freezer for 8 weeks.
- Reheat on the stovetop over low heat.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Minestrone Soup Recipe!
Absolutely delicious! I needed to add more broth and didn’t use the cheese. Very hearty and tasty!
Thank you so much for leaving a review, Tina!
My husband and I are trying to eat healthier so I made this today with a side of crusty bread. It was perfect! Thank you for sharing!
So glad you enjoyed it, Tracy!
Can you use fresh spinach?
Hi Marcella, yes you can use fresh spinach instead. Simply wash and chop the fresh spinach before adding it to the soup at the same time you would add the frozen spinach. Enjoy!
is is a great recipe ☺
I am so glad you enjoyed this recipe!
Wow! That was delicious, altho I didn’t follow the recipe like I should have. I replaced the kidney beans with blackeye peas because I didn’t have any kidney beans, and then I think I put in
to much pasta… Oh well, it was still very good… Thank you for sharing your recipe with us… Cliff
Your version sounds delicious Cliff!
How many ounces in a serving
?
Hi Arlis, for more accurate measurements we recommend using a nutrition app like MyFitnessPal. But a serving is about 2 cups so approximately 16 ounces.
Where is the original recipe? I see it’s missing some of the ingredients on the ingredient list?
Hi Morgan, you likely are looking at the recipe summary. Scroll down or click Jump to Recipe to get the full list of ingredients and instructions. Enjoy the recipe!