Classic Vegetable Minestrone Soup Recipe

You can’t beat a classic, vegetable-packed minestrone soup. This recipe features a rich tomato broth layered with flavor, plenty of vegetables, beans, and tender noodles. It’s simple to make, versatile to adapt, and makes a satisfying meal any time of year.

Classic Minestrone Soup

This classic minestrone soup features a flavorful tomato base that becomes slightly creamy from the tomato paste and simmering. The combination of carrots, celery and onion creates a classic soffritto foundation, while beans, greens, and pasta make the dish hearty and nutritious. It’s a great recipe for quick weeknight dinners or for meal-prepping lunches for the week.

Ingredients You’ll Need

This minestrone uses pantry-friendly ingredients and fresh produce. Measure and prep everything before you start for the best, most efficient results.

• Extra virgin olive oil — 2 tablespoons
• 1 medium white onion, minced
• 3 cloves garlic, minced
• 1/3 cup dry red wine (optional for deglazing)
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 (28 oz) can crushed tomatoes
• 1 tablespoon tomato paste (helps thicken and deepen the broth)
• 8 cups vegetable broth
• 2 teaspoons apple cider vinegar (adds bright balance)
• 1 teaspoon salt, plus more to taste
• 2 teaspoons Italian seasoning (or a mix of dried basil, oregano, parsley)
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon garlic powder
• 2 bay leaves
• 5 sprigs fresh oregano, tied in a bundle (or substitute dried)
• 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 4 cups spinach (or kale)
• 1.5 cups frozen peas
• 8 oz shell noodles (or any small pasta), cooked al dente and set aside

How to Make Minestrone Soup

Layering flavor is the key: saute aromatics, deglaze the pan, then simmer the broth to concentrate flavors. Don’t skip the salt — it makes everything sing.

1. Cook 8 oz of shell noodles until al dente. Drain and set aside separately from the soup to prevent them from becoming soggy.
2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the minced onion and sauté 2–3 minutes until translucent; season with a pinch of salt if desired.
4. Add the garlic and cook until fragrant.
5. Deglaze the pan with 1/3 cup dry red wine, scraping up the brown bits from the bottom — this adds concentrated flavor.
6. Add the diced carrots and celery and sauté another 2–3 minutes.
7. Stir in crushed tomatoes, tomato paste, vegetable broth, apple cider vinegar, salt, Italian seasoning, red pepper flakes, garlic powder, bay leaves, and the bundle of oregano. Bring to a boil.
8. Reduce heat to medium-low and simmer 15–20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
9. Add the spinach (or kale), frozen peas, garbanzo beans, and kidney beans. Simmer an additional 5 minutes until greens are wilted and peas are heated through.
10. To serve, ladle soup over a portion of the cooked shell noodles (add noodles right before serving so they don’t soak up all the broth). Season with additional salt and pepper to taste.

Classic Minestrone 101

How do you add more flavor?

If the soup needs more brightness, add small increments of salt (1/8 teaspoon at a time) until the flavors balance. To boost flavor without salt, increase the apple cider vinegar by a teaspoon or add a bit more garlic powder.

Is minestrone soup healthy?

Yes. This minestrone is packed with vegetables and beans, providing fiber and protein while remaining relatively low in calories per serving. A typical serving in this recipe contains approximately 283 kcal, 47 g carbohydrates, 12 g protein, and 7 g fat (nutrition values are approximate).

Can I add more vegetables?

Absolutely. Good additions include:

• Red or sweet potatoes (dice and add earlier)
• Bell peppers (add in the same step as carrots and celery)
• Broccoli or cauliflower (add with carrots and celery so they cook through)

Storage

Store the soup and the cooked noodles separately in airtight containers. If noodles sit in the broth they become mushy. Reheat both components separately and combine noodles with hot soup just before serving.

Freezer instructions

To freeze, cool the soup completely and transfer it to freezer-safe bags or containers. Freeze for up to three months. When reheating, thaw in the refrigerator, then warm gently in a pot and add 1–2 cups of extra broth if the soup seems thick; reheat over low to medium-low heat.

Recipe Summary

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 6

Nutrition (approximate per serving)

• Calories: 283 kcal
• Carbohydrates: 47 g
• Protein: 12 g
• Fat: 7 g
• Fiber: 2 g
• Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation only.

Full Ingredient List (quick reference)

• 2 tbsp extra virgin olive oil
• 1 medium white onion, minced
• 3 garlic cloves, minced
• 1/3 cup dry red wine (optional)
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 (28 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 8 cups vegetable broth
• 2 tsp apple cider vinegar
• 1 tsp salt (adjust to taste)
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 2 bay leaves
• 5 sprigs fresh oregano (tied)
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 4 cups spinach or kale
• 1.5 cups frozen peas
• 8 oz shell noodles, cooked al dente

Cooking Instructions (quick steps)

1. Cook pasta until al dente; drain and set aside.
2. Sauté onion in olive oil until translucent. Add garlic and cook until fragrant.
3. Deglaze with red wine, scraping up browned bits.
4. Add carrots and celery; sauté briefly.
5. Stir in tomatoes, tomato paste, broth, vinegar, and seasonings. Bring to a boil, then simmer 15–20 minutes.
6. Add greens, peas, and beans; simmer 5 more minutes.
7. Serve over freshly heated noodles and adjust seasoning to taste.