If you’ve ever sat down at Olive Garden and ordered that warm bowl of minestrone with your salad and breadsticks, you already know how good this soup is. This homemade version brings all those flavors right into your kitchen, and honestly, it’s even better because you can make it just the way your family likes it. It’s full of veggies, beans, and pasta, but still light enough that everyone will ask for seconds.
Serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion, diced
- 1/2 cup celery, sliced
- 1/2 cup carrots, peeled, quartered, and sliced
- 1 zucchini, quartered and sliced
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 (15-ounce) can small white beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 cup green beans (fresh or frozen)
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- 2 tablespoons chopped parsley
Optional:
grated Parmesan cheese for serving
Instructions
Start by heating the olive oil in a big soup pot over medium-high heat. Once it’s warm, toss in the onion, celery, carrots, and zucchini. Let them cook for about 3 to 5 minutes, stirring every now and then. You just want them to start getting soft, not mushy.
Next, add the garlic and cook it for about 30 seconds. You’ll smell it right away, and that’s when you know it’s ready. Sprinkle in a little salt and pepper.
Now pour in the diced tomatoes, vegetable broth, and tomato paste. Stir everything together so it blends nicely. Add the Italian seasoning and bring the soup to a gentle simmer. This is where all the flavor starts coming together.
Once it’s simmering, add the white beans, kidney beans, green beans, and pasta. Give it a good stir and let it cook for about 10 to 15 minutes. The pasta should be tender, and the veggies should be soft but not falling apart.
Taste the soup and add more salt and pepper if needed. Then stir in the spinach and let it cook for another 2 to 3 minutes until it wilts down.
Right before serving, sprinkle in the fresh parsley. Ladle the soup into bowls and, if you want, top it with a little Parmesan cheese.
Helpful Tips from My Kitchen
Try to chop your veggies about the same size so they cook evenly. It really makes a difference.
If you have picky eaters, you can chop the veggies a little smaller, so they blend in more with the soup.
Fresh or frozen green beans work fine, so just use what you have.
This soup is great for leftovers. Just keep in mind the pasta will soak up some of the broth, so you might want to add a splash of water or broth when reheating.
You can also freeze it, but the texture will be a little softer when you warm it back up.
If you want to make it in the slow cooker, just add everything except the pasta, spinach, and parsley. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Then add the pasta and spinach at the end and cook until the pasta is tender.
Easy Swaps and Add-Ons
You can switch up the vegetables based on what you have in the fridge. Potatoes, sweet potatoes, kale, or even squash work really well.
If you want a little more protein, try adding chickpeas or lentils.
For a gluten-free version, just swap the pasta for your favorite gluten-free kind or skip it altogether.
This soup is one of those recipes you’ll come back to again and again. It’s simple, filling, and just feels like home in a bowl.
Nutrition Information (Per Serving)
- Calories: 300 kcal
- Carbohydrates: 49 g
- Protein: 15 g
- Fat: 5 g
- Fiber: 12 g
- Sodium: 644 mg
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.