The Best Minestrone Soup | Better Than Any Restaurant
This hearty homemade minestrone soup is loaded with vegetables, beans, tender pasta, and a rich tomato broth for the ultimate cozy comfort food. Easy to make in one pot, freezer-friendly, and perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup fresh green beans, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 2 cups baby spinach, roughly chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Fresh chopped parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Stir in the zucchini, green beans, and garlic. Cook for another 2 minutes.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Stir in the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add the kidney beans and cannellini beans. Simmer for another 10 minutes.
- Stir in the ditalini pasta and cook until tender according to the package directions.
- Fold in the chopped spinach and Parmesan cheese. Cook for 2–3 minutes until the spinach is wilted.
- Taste and adjust seasoning. Ladle into bowls and top with shaved Parmesan and freshly chopped parsley before serving with crusty bread.
Notes
- Add a Parmesan rind while the soup simmers for incredible depth of flavor.
- Cook the pasta separately if you plan to freeze leftovers.
- Stir in extra broth when reheating, as the pasta will absorb liquid.
- Freshly grated Parmesan produces the best flavor and texture.
- Add a squeeze of fresh lemon juice before serving to brighten the broth.
Find it online: https://www.firsthomelovelife.com/the-best-minestrone-soup/