Classic Minestrone Soup with Seasonal Vegetables
A hearty and comforting minestrone soup packed with seasonal vegetables, beans, and pasta, perfect for a cozy meal any time of the year.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (2) medium carrots, diced
- (2) celery stalks, diced
- (3 cloves) garlic, minced
- (1) medium zucchini, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) diced tomatoes (canned or fresh)
- (4 cups) vegetable broth
- (1 can) (15 oz) kidney beans, rinsed and drained
- (1 cup) small pasta (like ditalini or elbow)
- (1 teaspoon) dried oregano
- (1 teaspoon) dried basil
- Salt and pepper to taste
- (1 cup) fresh spinach, roughly chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- 1
In a large pot, heat 2 tablespoons olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté for about 5 minutes until translucent.
- 3
Stir in 2 medium carrots, diced, and 2 celery stalks, diced, and cook for another 5 minutes.
- 4
Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
- 5
Mix in 1 medium zucchini, diced, and 1 cup green beans, trimmed and cut into 1-inch pieces, and sauté for 3-4 minutes.
- 6
Add 1 cup diced tomatoes, 4 cups vegetable broth, 1 can (15 oz) kidney beans, rinsed and drained, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Stir well to combine.
- 7
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
- 8
Add 1 cup small pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 9
Stir in 1 cup fresh spinach, roughly chopped, and cook for an additional 2 minutes until wilted.
- 10
Season with salt and pepper to taste before serving.
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