Hearty Minestrone Soup for Cozy Fall Nights

Minestrone soup is the ultimate cold-weather comfort food. Packed with tender vegetables, hearty beans, and pasta in a savory tomato broth, this soup is warming, filling, and naturally flexible. Whether you’re embracing the fall chill or meal-prepping for the week, this one-pot classic brings cozy, rustic Italian flavors straight to your kitchen. It’s vegan-friendly, endlessly customizable, and made with pantry staples.

❤️ Why You’ll Love This Recipe

this recipe

• One-pot simplicity for easy cleanup
• Uses affordable, everyday ingredients
• Vegan and vegetarian friendly
• Loaded with fiber, protein, and nutrients
• Freezer-friendly and great for leftovers

📝 Ingredients

Base Vegetables

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, diced

Broth & Seasoning

• 1 (14 oz) can diced tomatoes
• 1 tbsp tomato paste
• 6 cups vegetable broth
• 1½ tsp Italian seasoning
• 1 bay leaf
• Salt and black pepper to taste

Beans & Pasta

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• ¾ cup small pasta (ditalini or elbow)

Final Touches

• 1½ cups chopped fresh spinach or kale
• 1 tbsp red wine vinegar or lemon juice
• Fresh parsley, grated Parmesan (optional)

🔪 Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, celery, and zucchini for 6–7 minutes, until softened.
2. Stir in tomato paste and cook 1 minute. Add diced tomatoes, vegetable broth, Italian seasoning, bay leaf, salt, and pepper.
3. Bring to a boil, reduce heat, and simmer for 15 minutes.
4. Stir in beans and pasta. Simmer uncovered for 10–12 minutes, or until pasta is al dente.
5. Add spinach and vinegar. Stir until greens are wilted. Adjust seasoning to taste.
6. Serve hot with parsley and Parmesan, if desired.

⏱️ Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Difficulty: Easy
Cuisine: Italian-inspired

🧮 Nutrition Facts (Per Serving)

Calories: 310
Protein: 14g
Carbs: 45g
Fat: 8g
Fiber: 10g
Sugar: 7g
Sodium: 620mg

💡 Tips & Variations

Tips

• Chop vegetables evenly for uniform cooking
• Use low-sodium broth to control salt levels
• Don’t overcook the pasta—it continues softening in hot soup
• Add vinegar or lemon at the end for brightness

Variations

• Add green beans, cabbage, or peas
• Use chickpeas or black beans instead
• Stir in pesto or Parmesan rind for deeper flavor
• For gluten-free: use GF pasta or skip pasta and add more beans or potatoes
• Want it creamy? Blend half the soup for a thicker texture

❓ FAQs

Can I freeze minestrone soup?
Yes! Let it cool completely, store in freezer-safe containers for up to 3 months. Reheat gently and add extra broth if needed.

Can I make it in a slow cooker?
Absolutely. Sauté vegetables first, then add all ingredients (except pasta and greens). Cook on low for 6 hours. Add pasta and spinach in the last 30 minutes.

What if I don’t have Italian seasoning?
Use ½ tsp each dried basil, oregano, thyme, and rosemary.

How long will leftovers last?
Stored in the fridge, minestrone lasts 4–5 days. It may thicken, so add a splash of broth when reheating.

Minestrone Soup

A hearty, vegetable-packed minestrone soup with beans and pasta in a cozy tomato broth. Perfect for fall and made in one pot in 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• **Vegetables**
• – 2 tbsp olive oil
• – 1 yellow onion diced
• – 3 garlic cloves minced
• – 2 carrots chopped
• – 2 celery stalks chopped
• – 1 zucchini diced
• **Broth & Seasoning**
• – 1 14 oz can diced tomatoes
• – 1 tbsp tomato paste
• – 6 cups vegetable broth
• – 1½ tsp Italian seasoning
• – 1 bay leaf
• – Salt and pepper to taste
• **Beans & Pasta**
• – 1 15 oz can kidney beans, drained
• – 1 15 oz can cannellini beans, drained
• – ¾ cup ditalini or elbow pasta
• **Finishing**
• – 1½ cups fresh spinach or kale
• – 1 tbsp red wine vinegar or lemon juice
• – Fresh parsley Parmesan (optional)

Equipment

• – Large soup pot
• Wooden spoon
• Ladle

Method

 

1. Sauté onion, garlic, carrots, celery, zucchini in olive oil for 6–7 mins.
2. Stir in tomato paste. Add diced tomatoes, broth, seasoning, bay leaf. Simmer 15 mins.
3. Add beans and pasta. Simmer 10–12 mins more.
4. Stir in spinach and vinegar. Season to taste.
5. Serve with parsley and Parmesan.

Notes

– Use gluten-free pasta for allergy-friendly version
– Add potatoes, green beans, or cabbage for more texture
– Store up to 5 days in the fridge or freeze up to 3 months

🍽️ Conclusion

Minestrone soup is more than a recipe—it’s a ritual for slowing down and savoring the season. With its colorful vegetables, tender beans, and cozy tomato broth, this soup brings all the fall flavors you crave in one nourishing bowl. Make a big pot, enjoy it throughout the week, and freeze the rest for busy nights ahead.