Minestrone Soup

This hearty minestrone soup is loaded with colorful vegetables, tender pasta, and creamy cannellini beans in a flavorful tomato broth. Finished with Parmesan, it’s comforting, filling, and perfect for any night of the week.

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This post was last updated 12/2025.

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Shopping list:

• olive oil
• onion
• carrots
• celery
• zucchini
• red bell pepper
• garlic
• frozen spinach
• canned diced tomatoes
• vegetable broth
• dried oregano
• dried basil
• dried thyme
• seasoned salt
• black pepper
• star pasta
• canned cannellini beans
• freshly grated parmesan cheese, for serving

Minestrone soup is a hearty, comforting classic that’s packed with colorful vegetables and cozy Italian inspired flavor. A simple base of olive oil, onion, carrots, and celery builds rich flavor, while zucchini and red bell pepper add freshness and texture. Garlic, tomatoes, and vegetable broth simmer together with dried herbs to create a savory, aromatic soup that tastes like it’s been cooking all day.

Star pasta and creamy cannellini beans make this minestrone extra satisfying, turning it into a complete, filling meal. Frozen spinach stirs in easily for a pop of green without extra prep, and a generous sprinkle of grated Parmesan cheese on top adds the perfect finishing touch. This soup is perfect for chilly days, meal prep, or anytime you want a nourishing, veggie packed bowl of comfort.

Are you looking for some more meatless soup ideas? Check out my Mushroom and Barley Soup or Creamy Wild Rice Cranberry Soup!

Canned beans are such a great budget filler for so many recipes. If you're looking for some more recipes that use beans, try these Calico Beans or Black Bean Tostadas!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For best flavor, let the soup simmer a little longer before adding the pasta, if time allows so the spices can fully develop, and season gradually, tasting as you go. If the soup thickens too much, add extra broth to reach your desired consistency, especially as the pasta absorbs liquid. 

• You can swap star pasta for orzo, ditalini, small shells, or elbow macaroni, and use kidney or great northern beans in place of cannellini beans. Fresh spinach or kale can replace frozen spinach, and vegetable broth can be substituted with chicken broth if you’re not keeping it vegetarian. Better than bouillon garlic base is a great swap too! Also try fresh herbs instead of dried spices.

• Refrigerate leftovers in an airtight container for up to three days. Minestrone soup freezes best with a small adjustment. For optimal texture, freeze the soup before adding the pasta, as pasta can become soft and absorb too much liquid when frozen. Let the soup cool completely, then transfer it to freezer safe containers or bags, leaving room for expansion. Freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator or reheat directly from frozen on the stovetop. Bring to a simmer and cook fresh pasta separately, then stir it into the soup just before serving. If the soup thickens, add extra broth or water as needed and finish with Parmesan cheese.

Our favorite kitchen equipment and supplies used with this recipe:

• Rotary Shredder Grater
• Epicurean Kitchen Series Cutting Board
• Garlic Press
• Nuwave Dutch Oven
• 16 Piece Knife Set

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Minestrone Soup

A classic vegetable packed minestrone made with tomatoes, spices, and star pasta for a cozy, satisfying meal. Simple ingredients come together for a nourishing soup the whole family will love.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup frozen spinach
• 1 - 14.5 ounce can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• ½ cup star pasta
• 1 - 15.5 ounce can cannellini beans, drained and rinsed
• freshly grated parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrot, celery, zucchini, and bell pepper. Sauté for 4–5 minutes, until the vegetables begin to soften.
3. Stir in the garlic and cook for an additional 1–2 minutes, until fragrant.
4. Add the spinach, diced tomatoes, broth, oregano, basil, thyme, seasoned salt, and black pepper. Bring the mixture to a boil.
5. Stir in the pasta and cook for about 10 minutes, or until the pasta is tender.
6. Add the beans and cook for 1–2 more minutes, until heated through. Remove the pot from heat.
7. Serve warm, topped with freshly grated Parmesan cheese.

Nutrition Facts

Calories

263

Fat

10 g

Sat. Fat

2 g

Carbs

38 g

Fiber

11 g

Net carbs

30 g

Sugar

8 g

Protein

12 g

Sodium

945 mg

Cholesterol

4 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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