Minestrone Soup is the kind of cozy comfort food that never goes out of style. It’s loaded with hearty vegetables, beans, and pasta, all simmered in a rich tomato broth that’s both warming and satisfying.

The mix of seasonal veggies makes it adaptable year-round, and the touch of lemon at the end brightens up the flavors beautifully.

It’s the perfect one-pot meal for a chilly evening—especially with a side of crusty bread for dipping.

I’ve made this soup more times than I can count, and it’s always a hit. The key is letting the broth simmer long enough for the flavors to deepen.

The baby spinach and beans give it a nice heartiness without feeling heavy, and the orecchiette pasta soaks up just enough of the broth to make every bite delicious.

What’s So Great About This Dish?

Flexible and seasonal: You can adjust the ingredients based on what’s in season or in your fridge.
One-pot wonder: Everything comes together in one pot, making cleanup a breeze.
Healthy and filling: Loaded with fiber, protein, and nutrients, it’s a wholesome meal on its own.
Deep flavor: The mix of garlic, herbs, and tomatoes creates a rich and savory broth.
Perfect for leftovers: It tastes even better the next day after the flavors meld together.

Minestrone Soup Recipe

Minestrone Soup is a hearty Italian vegetable soup loaded with beans, pasta, and a rich tomato broth. It’s comforting, flavorful, and perfect for a cozy meal. Serve it with crusty bread for a satisfying finish!

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Soup

Cuisine itaian

Servings 6

Equipment

Wooden spoon
Cutting Board
Sharp Knife
Ladle
Measuring cups and spoons

Ingredients

4 tablespoons extra-virgin olive oil divided
1 medium yellow onion chopped
2 medium carrots peeled and chopped
2 medium ribs celery chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables
4 cloves garlic pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can 28 ounces diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups 32 ounces vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette elbow or small shell pasta
1 15 ounces Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese for garnishing (optional)

Instructions

Heat 3 tbsp olive oil in a large pot over medium heat. Add onion, carrot, celery, tomato paste, and a pinch of salt. Cook for 7–10 minutes until soft.
Add garlic, oregano, thyme, and seasonal vegetables. Cook for 2 minutes until fragrant.
Pour in diced tomatoes with juices, broth, and water. Add salt, bay leaves, and red pepper flakes. Season with black pepper.
Bring to a boil over medium-high heat, then partially cover the pot. Reduce heat and simmer gently.
Cook for 15 minutes, then add pasta, beans, and greens. Simmer uncovered for 20 minutes until pasta is al dente and greens are tender.
Remove from heat and take out the bay leaves.
Stir in lemon juice and remaining 1 tbsp olive oil. Adjust salt and pepper to taste.
Serve hot, garnished with grated Parmesan if desired.