Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile, filling, and full of texture. The combination of vegetables, pasta, and beans makes it both comforting and nutritious. The tomato broth has just the right balance of savory depth and tang, and the touch of parmesan stirred in at the end gives it a creamy, rich finish. It’s perfect for chilly evenings, meal prep, or simply for using up leftover vegetables.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp olive oil
150g finely chopped ingredient
1 onion, chopped
2 garlic cloves, minced
800g / 28oz crushed tomato (or 700g passata)
2 cups chicken stock/broth, low sodium
2 cups water
3 tbsp tomato paste
2 tsp Worcestershire sauce
400g / 14oz canned kidney beans, drained
1 tsp each salt and pepper
1 cup small pasta (like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet, or star pasta)
1/4 cup parmesan, grated

Minestrone Vegetables
1 celery rib, chopped (1.5cm pieces)
1 large carrot, peeled and diced (1.5cm pieces)
1 zucchini, chopped (1.5cm pieces)
1 potato, cut into 1.5cm pieces (peel if needed)
100g / 3oz green beans, trimmed and cut into 2cm lengths
60g / 2oz baby spinach (or frozen spinach, kale, or similar)

For Serving – Optional
More parmesan
Chopped parsley
Crusty bread for dunking

Directions

Step 1
I heat the olive oil over high heat in a large pot. I add the finely chopped ingredient and cook for about 2 minutes until it starts to turn golden. Then I add the garlic and onion, cooking for another 2 minutes until the onion becomes translucent and fragrant.

Step 2
I stir in the carrot, celery, and zucchini, coating them in the oil and flavor for about a minute.

Step 3
Next, I add the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper. I give it a good stir and bring it to a gentle simmer. I place the lid on the pot and adjust the heat so it continues to simmer slowly.

Step 4
After about 20 minutes of simmering, I add the potato and green beans. I cook for another 5 minutes before adding the pasta. I cook the pasta for about 1½ minutes less than the package instructions, so it finishes cooking in the soup without becoming too soft.

Step 5
Once the pasta is tender, I remove the pot from the heat and stir in the grated parmesan and baby spinach. I let the spinach wilt slightly, then taste and adjust the seasoning with more salt and pepper if needed.

Step 6
I ladle the soup into bowls and serve it with extra parmesan and parsley sprinkled on top. I always pair it with warm crusty bread—it’s perfect for soaking up the flavorful broth.

Servings and Timing

This recipe serves 5–6 people. It takes about 20 minutes to prepare and 45 minutes to cook, making it a hearty meal ready in just over an hour.

Variations

Sometimes I make a vegetarian version by using vegetable stock instead of chicken stock. I like adding a bit more parmesan or a pinch of vegetable stock powder for extra flavor. I also mix up the vegetables based on what I have—like swapping zucchini for mushrooms or adding peas, corn, or cabbage. For a protein boost, I occasionally add chickpeas or lentils instead of kidney beans.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. The pasta absorbs some of the broth as it sits, so I add a splash of water when reheating to loosen it slightly. I reheat it gently on the stove or in the microwave until hot. This soup also freezes beautifully—I cool it completely, portion it out, and freeze for up to 2 months.

FAQs

Can I make this soup vegetarian?

Yes, I use vegetable stock and add a bit more parmesan or a sprinkle of vegetable stock powder for flavor.

What kind of pasta works best?

I like using small pasta shapes like ditalini, risoni, or baby shells—they hold their shape well and blend nicely with the chunky vegetables.

Can I add meat to make it heartier?

Definitely. I sometimes stir in cooked shredded chicken or small meatballs for extra protein.

How do I make it gluten-free?

I use gluten-free pasta and ensure the stock and Worcestershire sauce are gluten-free.

Can I make it ahead?

Yes, it reheats perfectly. The flavors deepen as it sits, making it even better the next day.

What vegetables can I substitute?

I use whatever I have on hand—peas, corn, pumpkin, or cabbage all work well.

Can I freeze minestrone soup?

Yes, it freezes wonderfully. I cool it completely before freezing and thaw it overnight in the fridge before reheating.

How do I stop the pasta from becoming mushy?

I cook the pasta for about 1½ minutes less than the package says, so it finishes cooking in the hot soup without going soft.

Can I use canned tomatoes instead of crushed ones?

Yes, I use diced or whole canned tomatoes and crush them slightly with a spoon before adding.

How can I make the soup thicker?

I simmer it a bit longer uncovered, or mash a few of the potatoes and beans with a fork to thicken the broth naturally.

Conclusion

This minestrone soup is one of my favorite comforting meals to make any time of year. I love the way the rich tomato broth, tender pasta, and fresh vegetables come together in every spoonful. It’s hearty, healthy, and endlessly adaptable, making it the perfect recipe to use up whatever’s in my kitchen. Whether I’m serving it for family dinner or meal prepping for the week, it’s a satisfying dish that never disappoints.