Hearty Minestrone Soup Recipe Ready in Just 45 Minutes

Name: Hearty Minestrone Soup Recipe Ready in Just 45 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained; 6 cups vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; 1 cup small pasta; 2 cups chopped spinach; Salt and pepper to taste

Author: lia

Published: January 3, 2026

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There’s something magical about a steaming bowl of minestrone soup that just feels like a hug from the inside. This classic Italian vegetable soup has been my go-to comfort food for years – packed with beans, pasta, and whatever veggies I have on hand. It’s the kind of recipe that makes your kitchen smell incredible while it simmers.

My love affair with minestrone started during my first trip to Tuscany, where I learned the real secret: it’s meant to be flexible! Traditional minestrone varies by region and season, which means you really can’t mess it up. That’s why this version has become my weeknight hero – hearty enough to stand alone, but simple enough to throw together after work. The combination of savory broth, tender vegetables, and that perfect al dente pasta makes it irresistible.

What I love most is how this soup transforms basic pantry staples into something extraordinary. On chilly nights, it’s my absolute favorite way to warm up – especially with a generous sprinkle of Parmesan and crusty bread for dipping. Once you try this version, I promise it’ll become your comfort food staple too!

Minestrone Soup - detail 1

Why You’ll Love This Minestrone Soup

Let me tell you why this minestrone has become my absolute favorite weeknight lifesaver:

It’s crazy versatile – Got zucchini? Toss it in! No kidney beans? White beans work great. This soup adapts to whatever’s in your fridge without missing a beat.
Packed with goodness – Between the veggies, beans, and pasta, every spoonful delivers nutrients and comfort in equal measure.
Ready in under an hour – From chopping to serving, you’ll have steaming bowls on the table faster than pizza delivery.
Tastes even better tomorrow – The flavors deepen overnight, making leftovers something to actually look forward to!

Trust me, once you try this version, you’ll understand why I make it at least twice a month!

Ingredients for Minestrone Soup

Here’s everything you’ll need to make my favorite minestrone – I promise these simple ingredients come together to create something magical:

2 tbsp olive oil – The foundation of all good Italian cooking!
1 onion, chopped – Yellow or white, whatever you’ve got
2 carrots, diced – About 1/4 inch pieces for perfect bites
2 celery stalks, diced – Don’t skip these flavor builders
3 garlic cloves, minced – Fresh is best, no jarred stuff!
1 can (14 oz) diced tomatoes – With their juices for extra liquid
1 can (15 oz) kidney beans, drained – Or any beans you prefer
6 cups vegetable broth – Homemade if you’ve got it
1 tsp dried oregano – Rub between your fingers to wake it up
1 tsp dried basil – That classic Italian flavor
1 cup small pasta – Ditalini or small shells work great
2 cups chopped spinach – Packed full of green goodness
Salt and pepper to taste – Season as you go!

See? Nothing fancy – just honest ingredients that create incredible flavor together. Now let’s get cooking!

Equipment You’ll Need

Grab these trusty kitchen tools – I bet you’ve got most of them already:

Large pot (at least 5 quarts) – For all that veggie goodness
Wooden spoon – My favorite for stirring without scratching
Chef’s knife & cutting board – For all that chopping therapy
Measuring cups & spoons – No eyeballing the pasta!

That’s it! No fancy gadgets needed for this soul-warming soup.

How to Make Minestrone Soup

Okay, let’s dive into making this gorgeous minestrone! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along – I promise it’s easier than it looks!

Step 1: Sauté the Vegetables

First, heat that olive oil in your big pot over medium heat – you’ll know it’s ready when it shimmers slightly. Toss in your chopped onion, carrots, and celery (we chefs call this the “holy trinity” for good reason!). Cook them for about 5 minutes, stirring occasionally, until they start to soften and the onions turn translucent. Don’t rush this step – those softened veggies form the flavor base for your whole soup!

Step 2: Add Garlic and Tomatoes

Now push the veggies to one side and add your minced garlic right into the oil. Cook for just 30 seconds – until fragrant but not browned! Then stir everything together and add those diced tomatoes with all their juices. Scrape up any tasty browned bits from the bottom of the pot – that’s flavor gold!

Step 3: Simmer with Broth and Herbs

Time for the magic! Pour in your vegetable broth and stir in those drained beans, oregano, and basil. Crank up the heat until it comes to a lively boil, then immediately reduce to a gentle simmer. Let it bubble away uncovered for 15 minutes – this lets all those flavors get to know each other beautifully.

Step 4: Cook Pasta and Spinach

Here’s where timing matters! Stir in your pasta and cook for exactly 10 minutes (set a timer!). Right before serving, fold in the spinach – it’ll wilt in about 2 minutes. Taste and adjust salt and pepper at the end. Pro tip: The pasta keeps absorbing liquid, so if it sits, you might need to add a splash more broth when reheating.

See? Simple as can be! Now let’s talk about making it even more amazing…

Minestrone Soup - detail 2

Tips for the Best Minestrone Soup

After making this soup dozens of times, here are my can’t-live-without secrets for minestrone perfection:

Fresh herbs make all the difference – If you’ve got fresh basil or oregano, swap them in (use triple the amount of dried). The flavor pops!
Undercook your pasta slightly – It’ll keep absorbing broth, so taking it out a minute early prevents mushiness.
Taste as you go – Broths vary in saltiness, so season gradually until it sings.
Let it rest – Like good chili, minestrone tastes even better after 30 minutes off heat.

Oh, and if it gets too thick? Just stir in more broth – problem solved!

Variations of Minestrone Soup

Honestly, the beauty of minestrone is how forgiving it is! Here are my favorite ways to mix it up when the mood strikes:

Bean swap: Can’t find kidney beans? Chickpeas or cannellini beans work beautifully.
Veggie boost: Toss in zucchini, green beans, or even kale when they’re in season.
Protein punch: For non-vegetarians, browned Italian sausage or pancetta adds richness.
Pasta alternatives: No small pasta? Broken spaghetti or even rice makes a great substitute.

The possibilities are endless – make it yours!

Serving Suggestions

Oh, let me tell you how I love to serve this minestrone! A generous shower of freshly grated Parmesan cheese is absolutely mandatory – it melts into the hot soup creating little pockets of salty goodness. And don’t even think about skipping the crusty bread for dipping – that golden, crispy exterior soaking up the broth is pure heaven. Sometimes I’ll even drizzle a little extra olive oil on top for that authentic Italian trattoria feel!

Storage and Reheating

Here’s the beautiful thing about minestrone – it gets better as it sits! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, just add a splash of broth or water if it’s thickened up too much. The pasta will keep absorbing liquid, so don’t be shy with that extra broth! For freezing, I recommend leaving out the pasta and adding it fresh when you reheat – frozen pasta tends to get mushy.

Minestrone Soup FAQs

Can I freeze minestrone soup?
Absolutely! Just leave out the pasta when freezing – it gets mushy when thawed. Freeze the base soup for up to 3 months, then add freshly cooked pasta when reheating. Pro tip: Portion it out so you’ve got ready-to-go single servings!

What pasta works best in minestrone?
Small shapes like ditalini, small shells, or even orzo are my go-tos – they scoop up beautifully with each spoonful. But honestly? Any pasta works in a pinch! Just break spaghetti into pieces if that’s all you’ve got.

Can I make this minestrone soup ahead?
You bet! In fact, it tastes even better the next day as flavors meld. Just undercook the pasta slightly (it’ll keep softening in the broth) and add fresh spinach when reheating. The soup thickens as it sits, so have extra broth handy.

Is minestrone soup healthy?
Oh my goodness, yes! Packed with veggies, fiber-rich beans, and whole grain pasta options, it’s a nutritional powerhouse. I love that it keeps me full for hours without weighing me down. The olive oil adds heart-healthy fats too – bonus!

Can I use fresh tomatoes instead of canned?
Of course! About 2 cups chopped fresh tomatoes will do the trick. They might make the soup slightly less rich, so I often add a tablespoon of tomato paste for extra depth if using fresh. Either way, it’ll be delicious!

Nutritional Information

Now let’s talk numbers – but remember, these are estimates since brands and ingredient sizes vary! Per hearty bowl (about 1/6 of the recipe), you’re looking at:

220 calories – Perfectly satisfying without being heavy
9g protein – Thanks to those mighty beans!
8g fiber – Keeps you full and happy
6g healthy fats – Mostly from that glorious olive oil

And the best part? You’re getting loads of vitamins from all those colorful veggies. Comfort food that loves you back!

Alright, my friend – you’ve got all the secrets to make the most incredible minestrone soup now! I’m practically smelling those savory aromas wafting from your kitchen already. Trust me, once you try this recipe, you’ll understand why it’s become my ultimate comfort food. The best part? It’s practically foolproof – even on those “I can’t even” weeknights.

So what are you waiting for? Grab that big pot and get cooking! I want to hear all about your minestrone adventures – did you add extra veggies? Try a different bean? Maybe sneak in some pancetta? Tag me with your creations or leave a comment below. Nothing makes me happier than seeing others fall in love with this soup as much as I have. Now go warm some bowls and some hearts with this beautiful minestrone!