Minestrone soup is a hearty, traditional Italian vegetable soup. It’s known for its rich combination of vegetables, beans, pasta, and a flavorful broth, typically tomato-based.

I love how easy it is to make and how I can add different ingredients depending what’s on the fridge. I can make it vegan or add sausage, use different vegetables, grain or pasta types.

Minestrone soup pairs beautifully with a warm, crusty garlic bread or a slice of focaccia for dipping. It can also be served alongside a classic Caesar salad or a crisp garden salad. These combinations create a well-rounded, comforting meal.

For a heartier spread, the dish goes well with a slice of margherita pizza or a savory vegetable quiche. When it comes to drinks, the soup goes well with a glass of red wine such as Chianti or a light white like Pinot Grigio. For non-alcoholic choices, sparkling water with lemon or a chilled iced tea makes a refreshing partner.

Here’s how to make minestrone soup:

A hearty, affordable, and comforting vegetable soup made with simple pantry ingredients. This version is easy to follow, budget-friendly, and gives consistent, delicious results every time.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Calories: 220 per serving
• Cuisine: Italian
• Course: Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, rinsed and drained
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup spinach or kale, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
3. Stir in garlic and cook 1 minute.
4. Add zucchini, green beans, diced tomatoes, kidney beans, broth, oregano, basil, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer 15 minutes.
6. Add pasta and cook until tender, about 8–10 minutes.
7. Stir in spinach or kale and simmer 2 more minutes.
8. Adjust seasoning and serve warm.

Nutrition

• Calories: 220kcal
• Fat: 6g
• Carbs: 36g
• Fiber: 7g
• Protein: 9g

Notes

• You can swap pasta for rice or leave it out for a lighter soup.
• Add parmesan cheese on top for extra richness.
• Any vegetables you have on hand (potatoes, peas, cabbage) work well in this recipe.