The Best Minestrone Soup

Why You’ll Love This Recipe

• A complete, one-pot meal packed with vegetables and beans.
• Easily customizable with seasonal produce or gluten-free pasta.
• Hearty and filling while still light and healthy.
• Leftovers taste even better as the flavors deepen.
• Perfect for pairing with parmesan and crusty bread.

Ingredients

1 tablespoon olive oil
1 white or yellow onion, diced
2 stalks celery, diced
2 large carrots, sliced
1 medium (or 2 small) Yukon gold potatoes, diced into ½-inch cubes (about 1 cup diced potatoes)
1 (28-ounce) can fire-roasted crushed tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
6 cups vegetable broth
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
8 ounces green beans, trimmed and cut into 1-inch pieces
4 cups spinach
4 ounces elbow noodles, small shells, or fusilli (gluten-free if desired)

For serving:
Freshly grated parmesan
Garlic bread or crostinis

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened.
2. Stir in the potatoes, crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, salt, and black pepper. Bring to a boil.
3. Reduce heat to a simmer and cook for 20–25 minutes, until potatoes are tender.
4. Add the green beans and pasta. Continue cooking until pasta is al dente, about 8–10 minutes.
5. Stir in spinach and cook for 1–2 minutes until just wilted. Taste and adjust seasoning as needed.
6. Serve hot, topped with freshly grated parmesan and garlic bread or crostinis on the side.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Add zucchini, bell peppers, or mushrooms for extra vegetables.
• Swap kidney beans for cannellini beans or chickpeas.
• Use gluten-free pasta or whole-wheat pasta.
• Add pancetta or Italian sausage for a non-vegetarian version.
• Stir in fresh basil or parsley before serving for a fresh finish.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop over medium heat, adding more broth if needed.
• Freeze without pasta for up to 2 months. Add freshly cooked pasta when reheating.

FAQs

Can I make minestrone ahead of time?

Yes, it reheats beautifully. The flavors get richer the next day.

How do I keep the pasta from absorbing too much broth?

Cook the pasta separately and add it just before serving if you prefer.

Can I make this soup gluten-free?

Yes, use gluten-free pasta and check your broth label.

Can I use dried beans instead of canned?

Yes, just soak and cook them ahead of time before adding to the soup.

What’s the best pasta shape for minestrone?

Small shapes like elbows, ditalini, or shells work best.

How do I make the soup thicker?

Mash a few beans into the broth or simmer uncovered for longer.

Can I use chicken broth instead of vegetable broth?

Yes, though it will no longer be vegetarian.

What other greens can I use besides spinach?

Kale, Swiss chard, or arugula are all great substitutes.

Is minestrone served with parmesan traditionally?

Yes, parmesan adds depth and saltiness, but it’s optional for a vegan version.

Can I add grains instead of pasta?

Yes, farro, barley, or quinoa can be used in place of pasta.

Conclusion

This minestrone soup is hearty, nourishing, and endlessly adaptable. With its mix of vegetables, beans, and pasta simmered in a flavorful broth, it’s a satisfying meal on its own or paired with garlic bread. Perfect for weeknights, meal prep, or feeding a crowd, it’s truly the best version of this Italian classic.

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