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This delicious minestrone soup recipe is so easy to make. Veggies, noodles, beans, and the perfect broth come together for the perfect comforting dinner.

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I love soup recipes so much. They are a great way to combine all the elements of a meal – vegetables, grains, and a protein – in one dish. This minestrone, a delightful Italian soup, is no exception. It is easy to make, and it has such a delicious and deep flavor that you will come back to it again and again.

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Minestrone Soup Ingredients

Here are the ingredients that make up this classic minestrone soup recipe. For the full list of ingredients and their measurements, be sure to scroll to the recipe card at the bottom of the post.

  • Onion, celery, and carrots: Diced and then all sautéed together to create an aromatic, flavorful base of the soup.
  • Squash: Yellow squash adds a soft, tender texture and soaks up the savory broth.
  • Zucchini: Cooks quickly and adds a mild, early flavor to the soup.
  • Vegetable broth: I always use a low-sodium broth so I can better control the salt content of my soup.
  • Tomato sauce: Thickens the soup and adds tomato flavor in each bite.
  • Diced tomatoes: Little bursts of tomato in every bite. Fire-roasted tomatoes work well if you want added depth.
  • Dried basil and dried oregano: Add an earthy and Italian flavor. Dried herbs absorb better into liquids so are preferred when making soup.
  • Pasta: Small cut pasta like ditalini, elbows, or small shells cook quickly right in the soup. To make the soup gluten free, use a gluten-free pasta.
  • Beans: Cannellini beans, kidney beans, or great northern beans would all be delicious. Be sure to drain and rinse them well before adding them to the soup. Canned beans are great because they are already cooked!
  • Spinach: Adds a pop of color and nutrients without overpowering the soup.
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How to Make Minestrone Soup

Step 1: Sauté the Vegetables

Add in the celery, onion, carrot, and garlic. Sauté for five to seven minutes or until the onions are translucent.

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Step 2: Add the Squash

Add in the zucchini and squash and cook for three to five minutes.

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Step 3: Add the Broth

Add in the vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Give everything a good stir. Cover the pot and bring the whole mixture to a boil. Reduce to a simmer for 20 minutes.

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Step 4: Add the Pasta

Add the dry pasta and cook until the pasta is al dente.

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Step 5: Add the Spinach

Stir in the beans and the spinach, allowing the spinach to wilt. Taste and add more salt and pepper as needed. Serve in bowls and garnish with parsley and freshly grated Parmesan cheese, if desired.

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Storing and Reheating Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop until heated through.

Freezing

If you plan on freezing a portion of this soup, I recommend cooking the pasta separately. Add it to the portion you plan on eating right away and freeze the rest without any pasta in it. Then when you thaw and reheat the soup, add more cooked pasta.

Variations

This is a great soup that you can truly do so much with.

  • Swap the pasta: I used ditalini, but any small cut pasta such as elbows or small shells will work great. Additionally, you can keep this gluten-free by using a gluten free pasta.
  • Swap out the beans: I love the cannellini beans in this, but you can certainly use something like kidney beans.
  • Add in green beans: These can be added in addition to the cannellini beans or in place of them. Add them when you add the canned tomatoes and vegetable broth in step 3.
  • Swap out the spinach: You can replace this with kale. But cabbage would also be great here. If you are using cabbage, add it when you add the canned tomatoes and vegetable broth in step 3.
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What to Serve With Minestrone Soup

  • Cheddar Bay Biscuits
  • Arugula Salad Recipe
  • Dinner Roll Recipe

If you make this minestrone soup recipe or any of my other recipes, I’d love to hear what you think!

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Ingredients

  • 2 tablespoons olive oil
  • 2 celery stalks trimed and diced
  • 1 small yellow onion diced
  • 2 carrots peeled and diced
  • 3 cloves garlic minced
  • 1 yellow squash sliced and quartered (skin on)
  • 1 zucchini sliced and quartered (skin on)
  • 4 cups vegetable broth or chicken broth
  • 15 ounces tomato sauce
  • 28 ounces diced tomatoes and their juice
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup small cut pasta like ditalini, elbows, or small shells
  • 15 ounces cannellini beans kidney beans or great northern beans, drained and rinsed
  • 3 cups baby spinach

Instructions

  • Heat up olive oil in a large Dutch oven or soup pot over medium heat. Add in the celery, onion, carrot, and garlic. Sauté for 5 to 7 minutes or until the onions are translucent. 2 tablespoons olive oil, 2 celery stalks, 1 small yellow onion, 2 carrots, 3 cloves garlic
  • Add in the zucchini and squash. Cook for 3 to 5 minutes. 1 yellow squash, 1 zucchini
  • Add in the vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Give everything a good stir. Cover the pot and bring the whole mixture to a boil. Reduce to a simmer and cook for 20 minutes. 4 cups vegetable broth, 15 ounces tomato sauce, 28 ounces diced tomatoes, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Add the pasta and cook for 6 minutes or until the pasta is al dente. Stir in the beans and the spinach, allowing the spinach to wilt.
  • Taste the soup and add more salt and pepper to taste. Serve with Parmesan and freshly chopped parsley if desired. 1 cup small cut pasta, 15 ounces cannellini beans, 3 cups baby spinach
Overhead view of bowls of minestrone soup with bread and spoons beside - 12

did you make this

Minestrone Soup

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Overhead view of bowls of minestrone soup with bread and spoons beside - 13

Minestrone Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 celery stalks trimed and diced
  • 1 small yellow onion diced
  • 2 carrots peeled and diced
  • 3 cloves garlic minced
  • 1 yellow squash sliced and quartered (skin on)
  • 1 zucchini sliced and quartered (skin on)
  • 4 cups vegetable broth or chicken broth
  • 15 ounces tomato sauce
  • 28 ounces diced tomatoes and their juice
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup small cut pasta like ditalini, elbows, or small shells
  • 15 ounces cannellini beans kidney beans or great northern beans, drained and rinsed
  • 3 cups baby spinach

Instructions

  • Heat up olive oil in a large Dutch oven or soup pot over medium heat. Add in the celery, onion, carrot, and garlic. Sauté for 5 to 7 minutes or until the onions are translucent. 2 tablespoons olive oil, 2 celery stalks, 1 small yellow onion, 2 carrots, 3 cloves garlic
  • Add in the zucchini and squash. Cook for 3 to 5 minutes. 1 yellow squash, 1 zucchini
  • Add in the vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Give everything a good stir. Cover the pot and bring the whole mixture to a boil. Reduce to a simmer and cook for 20 minutes. 4 cups vegetable broth, 15 ounces tomato sauce, 28 ounces diced tomatoes, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Add the pasta and cook for 6 minutes or until the pasta is al dente. Stir in the beans and the spinach, allowing the spinach to wilt.
  • Taste the soup and add more salt and pepper to taste. Serve with Parmesan and freshly chopped parsley if desired. 1 cup small cut pasta, 15 ounces cannellini beans, 3 cups baby spinach

Nutrition

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