Loaded with colorful vegetables, two varieties of beans, tender pasta, and flavorful Italian herbs, this classic soup is a comforting, nourishing meal that’s perfect for cooler fall and winter evenings.

One of the best things about minestrone is its versatility. You can easily adjust the vegetables based on what’s in season or already in your refrigerator. Plus, it’s a great way to incorporate more plant foods into your weekly routine.

Ingredients

Optional toppings: Freshly grated Parmesan cheese, red pepper flakes, croutons, or additional fresh herbs.

Instructions

1. Sauté the vegetables. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, celery, carrots, and zucchini. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the garlic. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.

3. Build the soup. Add the broth, crushed tomatoes, green beans, kidney beans, white beans, oregano, basil, thyme, salt, and black pepper. Stir to combine.

4. Simmer. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for about 20 minutes to soften the vegetables and develop the flavors.

5. Add pasta and spinach. Stir in the ditalini pasta and cook according to package directions, typically 8–10 minutes. Add the baby spinach during the final 2–3 minutes, stirring until wilted.

6. Finish and serve. Taste and adjust the seasoning as needed. Ladle into bowls, sprinkle with fresh Italian parsley, and add Parmesan cheese or your favorite toppings.

Why We Love This Recipe

• Minestrone is a wonderful example of how simple ingredients can come together to create a nutrient-dense, satisfying meal.
• Packed with fiber: Kidney beans, white beans, and vegetables provide dietary fiber that supports digestive health and helps you feel satisfied.
• Rich in plant diversity: Tomatoes, carrots, zucchini, spinach, green beans, and herbs provide a variety of vitamins, minerals, and phytonutrients.
• A source of plant-based protein: Beans contribute protein and fiber, making the soup more filling.
• Naturally versatile: You can use seasonal vegetables, switch up the beans, or choose whole-grain pasta to suit your preferences.

The Power of Herbs in Minestrone Soup

What makes a simple vegetable soup taste like a comforting Italian classic? The herbs.

This recipe combines oregano, basil, thyme, and fresh parsley to create layers of flavor without needing heavy sauces or excessive salt.

Oregano adds a warm, earthy flavor and contains naturally occurring plant compounds such as carvacrol and thymol.

Basil contributes a slightly sweet, peppery flavor and contains aromatic compounds and polyphenols.

Thyme brings a subtle savory depth and pairs beautifully with tomatoes, beans, and vegetables.

Italian parsley adds a bright, fresh finish while contributing vitamin K and other plant nutrients.

Although herbs are typically eaten in small amounts, adding a variety to everyday meals is an easy way to boost flavor and expand the diversity of plant foods in your diet.

Cooking Tips

• Make it a meal. Serve with a simple green salad and a slice of whole-grain bread for a balanced lunch or dinner.
• Try whole-grain pasta. Whole-wheat ditalini or another small whole-grain pasta can add additional fiber.
• Use low-sodium broth. Choosing a lower-sodium broth helps you control the overall salt content.
• Add even more vegetables. Kale, cabbage, yellow squash, or chopped bell peppers are excellent additions.
• Keep the pasta separate for leftovers. Pasta keeps absorbing liquid as the soup sits. If you’re preparing a batch for several days, cook the pasta separately and add it to individual servings.
• Freeze for later. Minestrone freezes well, particularly without the pasta. Store cooled soup in freezer-safe containers for up to 3 months for best quality.
• Brighten the flavor. A squeeze of fresh lemon juice or a sprinkle of additional parsley before serving can enhance the flavor.