Easy Stovetop Minestrone Soup
This hearty Minestrone Soup is loaded with fresh veggies, tender pasta, and savory beans in a rich, flavorful broth. It’s comfort food at its finest and tastes way better than Olive Garden!
This easy hearty soup takes only 30 minutes to prep, making it ideal for busy weeknights. Serve it up with a crusty side of bread and make it a meal.
Ingredients
2 tablespoons olive oil
1 cup onion, diced
1 cup carrots, diced
1 cup celery, sliced
3 garlic cloves, minced
1 large zucchini, sliced and quartered
28 ounces diced tomatoes
15 ounces cannellini beans
8 cups vegetable broth
½ teaspoon oregano
½ teaspoon basil
½ teaspoon salt
½ teaspoon pepper
1 ½ cups ditalini pasta
2 cups chopped spinach
Step by Step Instructions
STEP ONE – Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
STEP TWO – Stir in the garlic and cook for 1 minute until fragrant.
STEP THREE – Add the zucchini, diced tomatoes (with juices), cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
STEP FOUR – Once boiling, stir in the ditalini pasta. Reduce heat to a simmer and cook for about 10 minutes, or until the pasta is al dente.
STEP FIVE – Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
Adjust seasoning to taste and serve warm.
FAQs
Storage Instructions
Let the minestrone soup cool to room temperature, then store it in airtight containers in the refrigerator. It will keep fresh for up to 4–5 days.
Easy Stovetop Minestrone Soup
- Total Time: 30 minutes
- Yield: 8 servings
Description
This hearty Minestrone Soup is loaded with fresh veggies, tender pasta, and savory beans in a rich, flavorful broth. It’s comfort food at its finest and tastes way better than Olive Garden!
Ingredients
2 tablespoons olive oil
1 cup onion, diced
1 cup carrots, diced
1 cup celery, sliced
3 garlic cloves, minced
1 large zucchini, sliced and quartered
28 ounces diced tomatoes
15 ounces cannellini beans
8 cups vegetable broth
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups ditalini pasta
2 cups chopped spinach
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the zucchini, diced tomatoes (with juices), cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Once boiling, stir in the ditalini pasta. Reduce heat to a simmer and cook for about 10 minutes, or until the pasta is al dente.
- Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Adjust seasoning to taste and serve warm.
Storage Instructions: Let the minestrone soup cool to room temperature, then store it in airtight containers in the refrigerator. It will keep fresh for up to 4–5 days.
Notes
Ingredients Notes:
Use any small pasta like elbow macaroni or small shells if you don’t have ditalini on hand.
For a heartier soup, add an extra can of beans or some leftover cooked chicken.
If you prefer a thicker soup, reduce the broth by 1-2 cups or let it simmer longer to concentrate the flavors.
Frozen spinach can be used—just add ½ cup and let it heat through.
If you like a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
This recipe works well with other vegetables like green beans, peas, or corn—add them with the zucchini.
Fresh herbs can be used instead of dried—swap in about 1 ½ teaspoons of fresh oregano and basil.
To make it gluten-free, swap the ditalini for your favorite gluten-free pasta.
Storage Instructions: Let the minestrone soup cool to room temperature, then store it in airtight containers in the refrigerator. It will keep fresh for up to 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
