Hearty Minestrone Soup Recipe – Simple and Adaptable
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Hearty minestrone soup is a classic Italian vegetable soup made with plenty of vegetables, beans, and pasta in a flavorful tomato-based vegetable broth. This meatless, vegetable-packed soup is filling enough for dinner and is easy to make on the stovetop in about an hour, with Instant Pot instructions included for a quicker 30-minute option.
This post has been refreshed in January 2026 with clearer steps, updated tips, and a few small tweaks.
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Minestrone Soup Recipe Highlights
⏱️Prep Time: 15 Minutes
⏱️Cook Time: 40 Minutes (5 minutes saute, 35 simmer)
⏱️Total Time: 60 Minutes
🍽️Serves: 4 – easy to scale up or down
✔️ This recipe contains not meat, but you can easily add cooked diced chicken, pork or beef if you are a meat lover.
✔️This is a hearty, Italian favorite with vegetables, beans, and pasta in a tomato-based broth. It works with whatever seasonal vegetables you have on hand.
Here is what you will need
Ingredient List
- 1/2 tablespoon extra virgin olive oil
- 1 medium yellow onion, small dice
- 3 cloves of garlic, diced
- 1 1/2 cups carrots, chopped
- 1/2 cup celery
- 2 teaspoons dried oregano
- 4 cups vegetable broth
- 2 cups white beans or red kidney beans (or a combination of both)
- 1 cup of diced tomatoes – fresh or canned
- 1 small zucchini, chopped
- 1/2 cup whole wheat pasta
- 3 cups baby spinach packed
- 2 tablespoons fresh herbs – optional for garnish
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Minestrone Soup
- Prepare the ingredients: Dice the onions and garlic. Chop the remaining vegetables into bite-sized pieces.
- Sauté the vegetables: Heat the oil in a Dutch oven or heavy pot and sauté the vegetables (except for the spinach) until they become tender.
- Simmer: Add the broth, tomatoes and seasonings. Cover and simmer on medium to low heat for 30 minutes until the vegetables are tender.
- Add pasta, beans & spinach: Stir in pasta, cover and cook for 10 minutes longer. Then add the beans and spinach, let the spinach wilt and beans heat through.
- Serve: Top with freshly grated Parmesan cheese and fresh herbs and serve.
Instant Pot Option
Set the Instant Pot to Sauté and cook the vegetables (except the spinach) until just tender, then turn off sauté. Add the broth, pasta, tomatoes, and seasonings. Set to high pressure, and cook for 6 minutes. Carefully quick-release the pressure, then stir in the beans and spinach. Let the spinach wilt, taste, and adjust seasoning as needed.
Tips
- If you plan on leftovers, cook the ditalini pasta separately and add it to the soup just before serving.
- Add a little extra flavor by stirring in up to 2 tablespoons of balsamic vinegar with the spinach and beans.
- Add beans at the end to prevent sogginess.
Are you cooking for two?
This recipe serves 4. If you’re cooking for two, use the scale button in the recipe card to halve the ingredients, or make the full batch and enjoy leftovers or freeze portions for later. Cooking time will be the same.
How to store leftovers
Leftover from this hearty minestrone soup can be stored in teh refrigerator for up to 4 days in an airtight container.
You can also freeze this soup for 3 months without the pasta (to prevent soggy pasta) in a freezer-safe container.
Reheat leftover soup on top of the stove over low heat.
Recipe variations
There are so many ways to make this delicious soup your own, here are a few suggestions:
Spicy – Add a teaspoon or two to taste of red pepper flakes to the soup forfor heat, then adjust with more red pepper flakes to reach your preferred spice level.
Meat – Add cooked shredded chicken, ground beef or Italian sausage for a meaty version.
Whole grains – Instead of pasta, replace the pasta with cooked barley, farro or rice.
Serving Suggestions
Serve this delicious minestrone soup garnished with grated parmesan cheese and fresh herbs such as chopped fresh parsley, or fresh basil and a hunk of crusty bread and arugula or chopped salad for a complete and nutritious dinner.
Hearty Minestrone Soup Frequently Asked Questions
Yes! Sauté the vegetables in a skillet first, then add them to the slow cooker. Cook for 4 hours on low, then add the spinach and beans and cover until the spinach wilts.
Cook the pasta separately if you are planning on leftovers. Add the cooked pasta to each bowl just before serving.
Store leftover minestrone in an airtight container in the fridge for up to 4 days. Freeze it for up to 3 months without the pasta to prevent sogginess.
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Hearty Minestrone Soup
Equipment
Ingredients
- 1/2 tablespoon Olive Oil
- 1 Medium Onion small dice
- 3 cloves Garlic small dice
- 1 1/2 cups Carrots chopped
- 1/2 cup Celery chopped
- 2 teaspoons Dried oregano
- 4 cups Low Sodium Vegetable broth
- 2 cups White Beans or red kidney beans
- 1 cup Tomatoes diced – canned or fresh
- 1 Zucchini Small, chopped
- 1/4 cup Whole wheat pasta ditalini, small shells or elbows
- 3 cups Baby spinach
- 2 tablespoons Fresh herbs Optional for garnish
- 1/4 cup Parmesan cheese Grated – optional for garnish
Instructions
- Place oil, onions, garlic, celery, carrots, and zucchini into a Dutch oven or heavy pot. Saute for a few minutes until the vegetables start to soften.
- Add the broth, tomatoes, pasta, and spices, cover and simmer on medium to low heat for 20 minutes.
- Stir in the pasta and cook for 10 minutes longer. Add the beans and spinach, gently stir and allow the spinach to wilt.
- Garnish with fresh herb and parmesan cheese and serve
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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