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This quick and easy minestrone soup is a 30-minute, one-pot dinner loaded with ditalini pasta, white beans, vegetables and kale in a tomatoey broth.
The thing to watch in minestrone is the pasta. Small tube pasta pulled off the heat at al dente keeps the soup on the heartier side while still leaving lots of broth. Cook it past al dente and let it sit in the pot, and the pasta releases more starch, leaving you with a thicker soup and mushy noodles. Get the timing right and the noodles hold up well in the fridge the next day too. The veggies are very forgiving, which is why this is a good one for beginner cooks.
Why You’ll Love This Soup
- One pot, 30 minutes: the pasta cooks right in the broth, so there’s no extra pot to wash.
- Light but filling: under 300 calories and 11 grams of protein a bowl.
- Freezer friendly: make a double batch and stash some for later.
What Is Minestrone Soup?
Minestrone is a classic Italian vegetable soup with pasta, beans and whatever vegetables are on hand. Every region makes it a little differently. This version is the one most of us in the United States know: a tomatoey broth, small tender pasta, white beans and plenty of vegetables.
Minestrone Soup Ingredients
Here’s a quick look at what goes in. Exact amounts are in the recipe card below.
- Ditalini pasta: tiny tubes, like macaroni cut into short pieces. More on noodle choices below.
- Vegetables: yellow onion, carrots, celery, frozen green beans and kale. Chop the fresh ones up to a day ahead; the frozen green beans go in as is. Spinach works in place of the kale.
- Canned tomatoes and beans: petite diced tomatoes and Great Northern beans. Cannellini or navy beans work too.
- Vegetable broth: chicken broth works if you don’t need it vegetarian. Low-sodium broth cuts the salt.
- Avocado oil: or olive oil.
- Italian seasoning, salt and pepper: enough to season the vegetables without covering them up.
- Parmesan (optional): for the top.
Best Noodles for Minestrone Soup
Small shapes work best: ditalini, elbows or small shells, anything that fits on a spoon with a bean and a piece of carrot. A bigger shape works too; it just needs a minute or two longer in the pot.
For gluten-free soup, gluten-free ditalini works beautifully. Just be careful not to overcook it.
Whatever you use, take the pot off the heat while the noodles still have a little bite. They keep softening in the hot broth. Want a meatier pasta soup? Try this Sausage Tortellini Soup.
How to Make Minestrone Soup
All you need is a large pot or Dutch oven.
- Soften the vegetables: Warm the oil in your pot over medium heat and add the onion, carrots and celery. Give them 3 to 4 minutes, stirring now and then, until they start to soften.
- Build the soup: Tip in the tomatoes, beans, broth, green beans, Italian seasoning, salt and pepper, and give everything a good stir.
- Cook the pasta right in the pot: Add the dry pasta and bring it all up to a boil, then turn it down to a simmer. Ditalini needs about 7 to 8 minutes to reach al dente. As soon as it’s there, take the pot off the heat.
- Finish with the kale: Stir in the chopped kale and let it sit for a minute or two, just until it wilts and turns bright green. Ladle it into bowls and top with parmesan if you like.
What to Serve With It
Parmesan and a few fresh herbs on top are all this soup needs, plus some crusty bread to soak up the broth. To make it a bigger meal, add an Air Fryer Grilled Cheese or a side of Antipasto Pasta Salad.
Storage, Freezing and Reheating
- Fridge: up to 3 days in an airtight container, once it has cooled completely. Single portions in microwave-safe containers make easy packed lunches, and it travels well in a thermos.
- Freezer: up to 3 months. For the best texture, freeze the soup without the pasta and add the pasta after reheating.
- Leave room: soup expands as it freezes, so leave space at the top of the container.
- Freeze flat: ladle it into freezer bags and lay them flat. They take up less space and thaw much faster.
- Thaw slowly: overnight in the fridge. Slow thawing is gentler on the vegetables and pasta, so they don’t turn mushy.
- Reheat: in a pot over medium-low heat, stirring now and then. In the microwave, use 50% power and cover the bowl with a paper towel. If it has thickened, add a splash of broth or water.
More Soup Recipes
Minestrone Soup
Equipment
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 3 celery ribs, chopped
- 28 oz can petite diced tomatoes
- 15 oz can Great Northern white beans, drained and rinsed
- 6 cups vegetable broth, or chicken broth
- 1 ½ cups frozen green beans, cut or chopped variety
- 1 ½ tsp Italian seasoning
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup ditalini pasta, or other small pasta noodle
- 2 cups chopped kale
- Fresh grated or shaved parmesan cheese, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. Add the onion, carrots, and celery and saute until vegetables are softened, about 3-4 minutes.
- Add the tomatoes, beans, broth, green beans, Italian seasoning, salt, and black pepper and stir to combine.
- Add the dry pasta and bring to a boil. Once boiling, reduce to a simmer and cook until pasta is al dente (about 7-8 minutes). Remove from heat.
- Stir in the chopped kale and allow to sit for 1-2 minutes until kale is softened and bright green. Ladle into bowls and serve with parmesan cheese!
Notes
- This soup keeps in the fridge for 3 days in an airtight container and freezes well for up to 3 months. For the best texture, freeze it without the pasta and add the pasta after reheating.
- This soup is on the heartier side for minestrone, but still has lots of broth. Can be served with bread, crackers, or on its own!
- You can sub in elbow noodles, shells, or any other smaller pasta noodle if you can’t find ditalini. Gluten-free ditalini works too; just don’t overcook it.
- Feel free to sub in spinach instead of kale.
- If you make this soup, please leave a star rating and a comment below!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I’m Maggie! After obtaining a Master of Education degree in 2020, I decided to combine my love of teaching with my passion for food. Cooking good food feeds our bodies and souls, but it also helps give us a confidence that empowers us far beyond the kitchen. I hope to share my knowledge and experience to help cooks of all levels create delicious meals, snacks, and desserts for everyone they love!
