Heartwarming Minestrone Soup: Cozy Comfort in Every Bowl

Name: Classic Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 tablespoons extra-virgin olive oil (divided); 1 medium yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 medium ribs celery, chopped; ¼ cup tomato paste; 2 cups chopped seasonal vegetables (potatoes, squash, zucchini, etc.); 4 cloves garlic, pressed or minced; ½ teaspoon dried oregano; ½ teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes, with liquid; 4 cups (32 ounces) vegetable broth; 2 cups water; 1 teaspoon fine sea salt; 2 bay leaves; Pinch of red pepper flakes; Freshly ground black pepper; 1 cup whole grain orecchiette, elbow or small shell pasta; 1 can (15 ounces) Great Northern beans (or cannellini beans, rinsed and drained); 2 cups baby spinach, chopped kale or collard greens; 2 teaspoons lemon juice; Freshly grated Parmesan cheese, for garnishing (optional)

November 3, 2025 by Jake

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Hey there, soup lovers! Today, I’m diving into one of my absolute favorite comfort meals that’s both simple and satisfying: Classic Minestrone Soup. If you’re like me, juggling the chaos of daily life while trying to feed the family something nutritious, this hearty soup is your ticket to a delicious dinner with minimal fuss. A bowl of this delightful soup instantly transports me back to chilly Saturday dinners, where we’d cozy up on the couch after a bustling day. Trust me, it’s a dish that not only warms the body but feeds the soul. If you enjoy this, be sure to check out my recipe for Benigni’s Potato Soup, another family fave!

Why you’ll love this recipe

You’ll adore this minestrone soup because:

It’s packed full of vegetables, making it a nourishing choice.
It’s versatile—feel free to add whatever veggies you’ve got hanging in the fridge.
It’s a budget-friendly way to serve a crowd or to stock up your meal prep containers for the week.

Ingredients

4 tablespoons extra-virgin olive oil(divided)
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables(potatoes, squash, zucchini, etc.)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with liquid
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans(or cannellini beans, rinsed and drained)
2 cups baby spinach, chopped kale or collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)

Step-by-step instructions

Warm the oil and sauté the veggies

Warm3 tablespoons of olive oilin a large Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Toss in the tomato paste along with a pinch of salt. Stir often, letting the veggies soften and the onions turn translucent (takes about 7 to 10 minutes).

Add the flavor makers

Toss in seasonal veggies, garlic, oregano, and thyme. Cook until fragrant, stirring frequently, for about 2 minutes.

Build the broth:
Pour in the diced tomatoes, broth, and water. Add salt, bay leaves, and red pepper flakes. Season with ground black pepper.

Increase the heat to medium-high, bring to a boil, then partially cover with a lid, leaving a little gap for steam. Lower the heat to maintain a gentle simmer.

Cook and blend:
After 15 minutes, remove the lid and add pasta, beans, and greens. Simmer uncovered for 20 minutes until the pasta is al dente and the greens are tender.

Remove from heat, take out the bay leaves, and stir in lemon juice and the last tablespoon of olive oil. Season more if needed. Grate Parmesan over servings if desired.

Recipe tips & variations

Spice it up: Add more red pepper flakes if you prefer a kick.
Make it your own: Use whatever vegetables are in season or available.
Protein power: Add diced chicken or sausage for added protein.

Storage & reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Reheat gently on the stove to avoid mushy pasta.

FAQs

Can I make this soup vegan?
Yes! Just omit the Parmesan cheese or replace it with a plant-based alternative.

What can I use instead of pasta?
For a low-carb option, try zucchini noodles or cauliflower rice.

Can I use chicken broth?
Yes, it will add a different depth of flavor, but for a plant-based meal, stick with vegetable broth.

Why lemon juice?
Lemon juice brightens the soup, enhancing all the fresh flavors.

Recipes you may like

Remember, cooking should be fun and flexible! What I love most about thisminestrone soupis its adaptability—perfect for using up those odds and ends in the fridge. Enjoy, and don’t forget to share your soup pics and variations with me!

Classic Minestrone Soup

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Author: Jake
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and nutritious classic minestrone soup packed with vegetables and flavors.

Instructions

Warm 3 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Toss in the tomato paste along with a pinch of salt. Stir often, letting the veggies soften and the onions turn translucent (takes about 7 to 10 minutes).
Toss in seasonal veggies, garlic, oregano, and thyme. Cook until fragrant, stirring frequently, for about 2 minutes.
Pour in the diced tomatoes, broth, and water. Add salt, bay leaves, and red pepper flakes. Season with ground black pepper.
Increase the heat to medium-high, bring to a boil, then partially cover with a lid, leaving a little gap for steam. Lower the heat to maintain a gentle simmer.
After 15 minutes, remove the lid and add pasta, beans, and greens. Simmer uncovered for 20 minutes until the pasta’s al dente and the greens are tender.
Remove from heat, take out the bay leaves, and stir in lemon juice and the last tablespoon of olive oil. Season more if needed. Grate Parmesan over servings if desired.