This hearty Italian minestrone soup is packed with vegetables, tender beans, and small shell pasta all simmered in a rich, flavorful tomato broth. It's comforting, filling, and full of color and texture—just the kind of meal I like to make when I want something both wholesome and satisfying.
Why You’ll Love This Recipe
I love how this minestrone soup brings together pantry staples and fresh produce in one delicious pot. It’s a complete meal with protein from beans, nutrients from vegetables, and comforting carbs from the pasta. It’s vegetarian, but still incredibly hearty, making it a favorite for both meat-eaters and plant-based eaters alike. Plus, it comes together in under an hour, which makes it a weeknight winner.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup small shell pasta, uncooked
1 ½ tablespoons extra virgin olive oil
1 tablespoon salted butter
½ cup sweet yellow onion, finely chopped
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
1 tablespoon garlic, minced
32 ounces vegetable broth
28 ounces petite diced tomatoes (do not drain)
15.5 ounces dark red kidney beans, rinsed & drained
¼ cup freshly grated Parmesan cheese (for garnish)
Directions
I start by boiling a 2–3 quart saucepan of water and cooking the small shell pasta for about 7–8 minutes—just before it gets to al dente. Then I drain and rinse it under cold water to stop the cooking process.
While the pasta cooks, I heat olive oil and butter in a 5–6 quart stockpot over medium-high heat until the butter melts.
I sauté the chopped onion for about 5 minutes until it becomes translucent.
Then I add the sliced carrots and celery and continue cooking for another 5–7 minutes until the vegetables are softened.
I stir in the minced garlic and cook for about 1 minute until it becomes fragrant.
Lowering the heat to medium, I add the vegetable broth, diced tomatoes (with their juices), kidney beans, cannellini beans, green beans, baby spinach, bay leaves, salt, Italian seasoning, thyme, and black pepper. I let everything simmer uncovered for about 15 minutes, stirring occasionally, until the vegetables are tender.
I mix in the fresh basil and the cooked pasta, and let it cook for another 5 minutes.
After removing the soup from the heat, I discard the bay leaves and garnish with fresh parsley and a sprinkle of grated Parmesan before serving.
Servings and timing
This recipe makes about 6 generous servings. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Variations
I often swap in canned great northern beans instead of cannellini beans when that’s what I have on hand. For extra veggies, I like to add thinly sliced zucchini during the carrot and celery stage. Sometimes I mix it up with fresh kale, turnip greens, or even chopped cabbage in place of or alongside the spinach. And when I’m short on time, I toss the uncooked pasta straight into the soup—but I make sure to cook it an additional 15–20 minutes so it softens fully.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. Since the pasta can soak up some of the broth as it sits, I sometimes add a splash of vegetable broth or water when reheating. I reheat it on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between, until it's hot all the way through. For freezing, I recommend leaving out the pasta and adding it fresh when reheating, as pasta can become mushy after freezing.
FAQs
How do I keep the pasta from getting soggy in the soup?
I cook the pasta separately and add it at the end to avoid overcooking. This keeps it firm and prevents it from soaking up too much broth.
Can I make this minestrone soup ahead of time?
Yes, I often make it a day in advance—the flavors deepen beautifully. I just wait to add the pasta until I'm ready to serve for the best texture.
Can I use frozen vegetables?
Absolutely. When I’m in a pinch, I use frozen carrots, green beans, or spinach. I just toss them into the pot as directed and cook until heated through.
Is this recipe vegan?
It’s almost vegan—just leave out the butter and Parmesan, or use plant-based alternatives, and it becomes fully vegan.
What can I serve with minestrone soup?
I usually serve it with a warm piece of crusty bread or a side salad. It’s also great with a simple grilled cheese sandwich for a comforting combo.
Conclusion
This Italian minestrone soup is one of my favorite go-to comfort foods. It’s packed with nutrition, easy to customize, and full of rich, savory flavor. Whether I’m feeding a family, meal prepping for the week, or just craving something warm and hearty, this recipe always delivers.
¼ cup freshly grated Parmesan cheese (for garnish)
Instructions
Heat a 2–3 quart saucepan of water to a low boil. Cook the small shell pasta about 7–8 minutes (just before al dente). Drain and rinse under cold water to stop cooking.
While pasta cooks, in a 5–6 quart stockpot over medium‑high heat, add olive oil and butter. Stir until butter is melted.
Add chopped onion and sauté ~5 minutes until translucent.
Add sliced carrots and celery. Continue cooking 5–7 minutes until vegetables are softened.
Add minced garlic and cook ~1 minute until fragrant.
Lower heat to medium. Add vegetable broth, diced tomatoes (with juices), kidney beans, cannellini beans, green beans, baby spinach, bay leaves, salt, Italian seasoning, thyme, and black pepper. Simmer uncovered, stirring occasionally, about 15 minutes until vegetables are tender.
Add fresh basil and the cooked pasta. Continue cooking 5 more minutes.
Remove from heat. Discard bay leaves. Garnish with chopped fresh parsley and grated Parmesan before serving.
Notes
You may add the uncooked pasta directly into the soup with the broth and tomatoes, but you’ll need to increase cooking time by 15–20 minutes to ensure pasta cooks through.
You can substitute canned great northern (white) beans instead of cannellini beans.
Add thinly sliced zucchini during the carrot & celery stage for extra veggies.
Also good with fresh kale, turnip greens or chopped cabbage for variation.
Coarse sea salt works in place of kosher salt — taste before adding more seasoning.
Nutrition
Calories:380 kcal
Sugar:11 g
Sodium:1490 mg
Fat:8 g
Saturated Fat:3 g
Unsaturated Fat:(monounsaturated + polyunsaturated) 4 g
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