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Bowl of homemade minestrone soup with beans, pasta, and vegetables served with toasted bread
Jana Rae

Homemade Minestrone Soup

Hearty homemade minestrone soup made with beans, pasta, and fresh vegetables in a rich tomato broth. A classic Italian comfort food that’s budget-friendly and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 yellow bell pepper chopped
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can 14 oz diced tomatoes
  • 6 cups vegetable broth or chicken broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 cup small pasta elbow, ditalini, or shells
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale chopped
  • Parmesan cheese for serving (optional)

Method
 

  1. Sauté vegetables – In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for 5–6 minutes until softened.
  2. Build the broth – Stir in zucchini, bell pepper, green beans, diced tomatoes, and broth. Add oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
  3. Add beans and pasta – Stir in cannellini beans, kidney beans, and pasta. Simmer until pasta is tender, about 10 minutes.
  4. Finish with greens – Stir in spinach or kale and let wilt for 2 minutes. Adjust seasoning.
  5. Serve – Ladle into bowls, top with Parmesan if desired, and serve hot with crusty bread.

Notes

  • Make it vegan: Skip the Parmesan or use dairy-free cheese.
  • Meal prep tip: Like chicken noodle soup, cook pasta separately if planning to store leftovers. Add when reheating so it doesn’t soak up all the broth.
  • Seasonal twist: Minestrone is traditionally made with whatever vegetables are in season — use what you have on hand.
  • Freezer-friendly: Freeze in containers (without pasta) for up to 3 months. Add fresh pasta when reheating.