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5 from 5 votes

Minestrone Soup

This cozy homemade minestrone soup is packed with fresh vegetables, beans, pasta, and a flavorful tomato broth. It's easy to make, very customizable, and perfect for weeknight dinners.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: Italian
Keyword: vegetarian
Servings: 6 -8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 small zucchini diced
  • 1 medium russet potato peeled and diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 6 cups vegetable or chicken stock
  • 1 Parmesan rind (plus extra grated Parmesan for serving)
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can cannellini beans drained and rinsed
  • 1 cup small pasta (such as ditalini or mini shells)
  • 2 cups chopped fresh spinach or kale
  • 1 tablespoon freshly squeezed lemon juice
  • fine sea salt and freshly-ground black pepper to taste
  • chopped fresh basil or parsley for garnish (optional)

Instructions

  • Sauté the vegetables. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté for 6–7 minutes, until softened. Add garlic and cook for 1 minute more, stirring frequently.
  • Caramelize the tomato paste. Stir in the tomato paste and cook for 2–3 minutes, stirring often, until it darkens slightly and becomes fragrant. This step deepens the broth’s flavor.
  • Build the soup base. Stir in zucchini, potato, oregano, thyme, and red pepper flakes. Add the diced tomatoes (with juices), stock, and Parmesan rind. Stir well, scraping up any browned bits from the bottom of the pot.
  • Simmer. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, or until the potatoes are tender and the broth has rich, layered flavor.
  • Add beans and pasta. Stir in the kidney beans, cannellini beans, and pasta. Simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente.
  • Finish the soup. Stir in the spinach until wilted. Remove and discard the Parmesan rind. Add lemon juice and season to taste with salt and black pepper.
  • Serve. Ladle into bowls and top with grated Parmesan and fresh basil or parsley. Serve warm with crusty bread.