Minestrone Soup

Soup season has a way of arriving before we even realize we’re ready for it. The temperatures dip, the sky grays just a little longer, and suddenly the idea of a steaming bowl of something comforting sounds just right. That’s when I start thinking about minestrone.

What I love about this soup is how adaptable it is. You can pull together a variety of veggies, a handful of pasta, and a can of beans, and somehow it all comes together into something deeply satisfying. It’s one of those recipes that welcomes improvisation—and rewards it.

This version is built on simple, wholesome ingredients and gets its depth from a tomato-rich broth and a mix of fresh and pantry staples. Every spoonful is loaded with texture and flavor: tender greens, soft beans, a bit of pasta, and that herby tomato warmth that makes your kitchen smell like a hug.

It’s fresh enough to feel light, filling enough to stand alone, and so easy to love.

Short Description

A hearty, veggie-packed Italian soup made with beans, pasta, and a tomato-based broth. Perfect for cold days or when you need a healthy, comforting meal in a bowl.

Ingredients

Main Ingredients:

• Olive oil
• 3–4 garlic cloves, minced
• 1 medium yellow onion, diced
• 2–3 stalks celery, chopped
• 2 carrots, chopped
• ¼ cup red wine (optional, for deglazing)
• 4 cups vegetable broth
• 2 cups water
• 1½ cups tomato sauce
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut
• 2 cups fresh spinach
• 1 teaspoon fresh oregano (or ½ teaspoon dried)
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste
• 1½ cups small pasta (like baby shells), cooked separately

For Serving:

• Freshly grated Parmesan cheese
• Extra virgin olive oil
• Extra basil leaves
• Cracked black pepper

Tools Needed

• Large soup pot
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Step-by-Step Cooking Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant.

Step 2: Add chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.

Step 3: Deglaze the pot with red wine, scraping up any browned bits from the bottom.

Step 4: Pour in the vegetable broth, water, and tomato sauce. Stir well and bring to a gentle simmer.

Step 5: Add the white beans, zucchini, green beans, and spinach. Stir and continue to simmer until the vegetables are tender, about 15 minutes.

Step 6: Season with oregano, basil, salt, and pepper. Taste and adjust seasoning as needed.

Step 7: Stir in cooked pasta if serving right away. If prepping ahead, keep pasta separate and add to bowls before ladling soup over it.

Step 8: Serve hot with grated Parmesan, cracked black pepper, a drizzle of olive oil, and extra basil if desired.

Why You’ll Love This Recipe

This soup is healthy, comforting, and budget-friendly. It’s also a great way to clean out the fridge and get in your veggies. The beans and pasta make it satisfying enough for a full meal, and it’s easy to adjust based on what you have on hand.

Helpful Tips and Cooking Notes

• Don’t overcook the pasta—keep it slightly firm so it doesn’t get mushy.
• For gluten-free, use gluten-free pasta.
• Add chili flakes for a little heat.
• Store pasta separately if making ahead to preserve texture.

Nutritional Benefits & Fun Facts

Beans are a great source of plant-based protein and fiber. Tomatoes are rich in lycopene, and fresh greens like spinach provide iron and vitamins. This is one soup that satisfies and nourishes.

Final Dish & Serving Suggestions

This soup is colorful, brothy, and packed with texture. The veggies stay tender, the beans creamy, and the broth rich without being heavy. Pair it with crusty bread or a light salad. It’s also perfect with grilled cheese on the side.

Storage and Reheating Tips

• Store leftovers in the fridge for up to 4 days.
• Keep pasta and soup in separate containers.
• Reheat soup on the stovetop over low heat.
• Add pasta just before serving to keep it from soaking up too much broth.

Frequently Asked Questions (FAQs)

1. Can I freeze this soup? Yes—just freeze without the pasta for best texture.

2. What other veggies can I use? Try cabbage, peas, corn, or kale.

3. Can I skip the wine? Yes, just deglaze with broth instead.

4. Is this vegan? Yes—just skip the Parmesan or use a vegan alternative.

5. Can I add meat? Sure—browned ground turkey or sausage works well.

Final Thoughts

There’s something timeless about a bowl of minestrone. It’s humble but full of character, flexible enough for weeknights, and satisfying enough to feel special. I love how it brings everyone to the table, no matter the season.

If you end up making it part of your rotation, I’d be so happy to hear what you tossed in and made your own.