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Overhead shot of hands eating a bowl of minestrone soup with parmesan on top.
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5 from 4 votes

Easy Minestrone Soup

Hearty, healthy, and satisfying, this easy Minestrone Soup is a delicious vegetarian lunch or dinner recipe to keep you cozy on chilly days.
Course Dinner, Lunch
Cuisine Italian
Keyword easy minestrone soup, minestrone soup, olive garden minestrone soup, Vegetable Soup
Prep Time 20 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 10 minutes
Servings 9 cups
Calories 150kcal
Author Blair Lonergan


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 large carrot (or 2 small carrots), peeled and diced
  • 1 large stalk celery (or 2 small stalks celery), diced
  • 1 small zucchini, diced
  • ½ cup fresh cut green beans (or substitute with frozen cut green beans)
  • 2 cloves garlic, pressed or minced
  • 6 cups vegetable broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes, NOT drained
  • 1 (15.5 oz) can red kidney beans, drained and rinsed
  • 1 (15.5 oz) can small white beans (or navy beans), drained and rinsed
  • 1 teaspoon dried oregano (or use 2 teaspoons fresh oregano)
  • ½ teaspoon dried basil (or use 1 ½ teaspoons chopped fresh basil)
  • ¼ teaspoon dried thyme (or use ¾ teaspoon fresh thyme leaves)
  • Kosher salt and ground black pepper, to taste
  • ½ cup ditalini pasta (or other small pasta shape such as orzo, stars, or mini shells)
  • 3 cups fresh baby spinach leaves
  • 2 tablespoons chopped fresh parsley
  • Squeeze of fresh lemon juice (optional)
  • For serving: grated Parmesan cheese; additional chopped fresh herbs


  • Heat olive oil in a large Dutch oven or soup pot over medium heat. When the oil shimmers, add the onion, carrots, celery, zucchini, and green beans. Sauté until the vegetables are starting to soften and the onion is translucent, about 5-7 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Stir in vegetable broth, diced tomatoes and their juices, kidney beans, white beans, oregano, basil, and thyme.
  • Bring the broth to a boil, then reduce the heat and gently simmer, uncovered, for about 20 minutes.
  • Taste the soup and season with salt and pepper.
  • Add pasta, and continue simmering the soup for about 10-15 minutes, or until the pasta is al dente (just barely tender). Remove from the heat.
  • Stir in spinach leaves and fresh parsley just before serving. Add a squeeze of fresh lemon juice, if desired.
  • Ladle into bowls and garnish with freshly grated Parmesan cheese and additional fresh herbs.


  • Simmer the soup with a Parmesan cheese rind for even more flavor in the pot. Remove the rind before serving.
  • Don't overcook the noodles or they will become mushy in your soup. Add them to the pot just before you're ready to serve.
  • The total cooking time for the pasta will depend on the size and shape that you choose. Ditalini typically needs about 10-15 minutes in the simmering broth, but keep an eye on it and turn off the heat when the pasta is just barely tender. It will continue to soften and plump up as it sits in the hot soup, and you don't want it to be mushy or overdone.
  • Add the spinach just before serving, since the delicate leaves will wilt almost immediately when they hit the hot broth.
  • Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
  • Garnish each bowl with plenty of grated Parmesan cheese for the best flavor. Extra fresh herbs are also a delicious finishing touch.


Serving: 1cup | Calories: 150kcal | Carbohydrates: 24.4g | Protein: 7.6g | Fat: 3.2g | Saturated Fat: 0.5g | Sodium: 735.6mg | Fiber: 6.8g | Sugar: 4.7g