Vegetable Soup: Classic Minestrone with Beans & Pasta

Vegetable Soup is exactly what I reach for when I want something hearty, colorful, and deeply satisfying without a lot of fuss. This classic minestrone brings together tender vegetables, creamy beans, and small pasta in a lively tomato broth—everything you love about comforting bowls, made simple for weeknights and special enough for weekends.

Minestrone is an Italian staple for a reason: it’s flexible, budget-friendly, and endlessly tasty. You’ll sauté a few aromatics, simmer a tomato-vegetable broth, then finish with pasta and greens for a bright, robust finish. Whether you’re building a winter meal plan, browsing Healthy Soup Recipes, or collecting Soup Ideas for fall, this one earns a permanent spot in your rotation.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 cup small pasta (ditalini or small shells)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini or chickpeas, drained and rinsed
• 1 small zucchini, halved and sliced
• 1 cup chopped green beans (fresh or frozen)
• 2 cups baby spinach or chopped kale
• 1–2 tsp red wine vinegar or lemon juice, to taste
• Fine sea salt and black pepper
• Optional: 2 tbsp basil-herb pesto for serving

Instructions

1. Sauté the base: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt; cook 6–8 minutes until slightly softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
2. Build the broth: Add crushed and diced tomatoes, vegetable broth, oregano, basil, bay leaf, and several grinds of pepper. Bring to a boil, then reduce to a lively simmer for 10 minutes.
3. Add pasta & beans: Stir in the pasta and both beans; simmer 8–10 minutes, stirring occasionally, until pasta is just shy of al dente.
4. Finish with veg & greens: Add zucchini and green beans; cook 4–5 minutes until tender-crisp. Stir in spinach to wilt, 1–2 minutes.
5. Balance & serve: Remove bay leaf. Splash in vinegar or lemon juice, then season generously with salt and pepper. Ladle into bowls and swirl a spoonful of basil-herb pesto if you like.

Health Benefits

This minestrone is packed with fiber from beans and vegetables, which supports digestion and helps keep you satisfied. Tomatoes provide lycopene and vitamin C, while carrots and greens add beta-carotene, folate, and potassium. With heart-friendly olive oil and no heavy ingredients, it’s a smart option for Healthy Vegetable Soup and Healthy Soup Recipes lists.

Tips & Variations

• Season smart: Salt in layers—after sautéing and before serving—for depth.
• Change the veg: Swap zucchini for diced bell peppers, or add cabbage in winter.
• Gluten-free: Use GF small pasta or stir in cooked rice at the end.
• Protein boost: Add extra beans or a handful of shelled edamame.

Make-Ahead & Storage

Minestrone thickens as it rests. For best texture, cook the pasta separately if you plan to store it, then add to bowls when serving. Refrigerate up to 4 days or freeze (without pasta) up to 3 months.

Serving Suggestions

A squeeze of lemon brightens the broth. Pair with warm crusty bread or a simple green salad to round out the meal.

Conclusion

If you’re collecting Winter Soup Recipes or Fall Soup Recipes, this Vegetable Soup classic is a keeper: simple steps, pantry staples, and layers of feel-good flavor. Make a big pot tonight and enjoy effortless lunches all week.