I love how customizable and quick this minestrone is. It’s ready in just half an hour, it uses pantry staples, and I can easily add whatever vegetables I have on hand. The beans and pasta make it filling, while the spinach and tomatoes keep it bright and fresh. A sprinkle of parmesan on top finishes it perfectly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp oil 1 onion, finely chopped 2 carrots, sliced 2 cloves garlic, crushed 420g can cannellini beans, rinsed and drained 400g can chopped tomatoes 1L vegetable stock 1 cup small pasta shells 130g baby spinach Grated parmesan to serve
Directions
I heat a large pot over gentle heat and add the oil. I add the onion and garlic and sauté for a few minutes until they soften.
I add the carrots, beans, tomatoes, and vegetable stock. I let everything simmer uncovered for 10 minutes.
I pour in the uncooked pasta and cook for another 10 minutes until the pasta is tender.
I stir in the spinach leaves and let them wilt. I taste the soup and season it as needed.
I serve the minestrone hot, topped with grated parmesan and crusty bread on the side.
I like adding zucchini, potatoes, celery, or peas depending on what I have available. Kidney beans work well in place of cannellini beans. If I want a more traditional touch, I use ditalini pasta, but small shells, elbows, or risoni also work beautifully.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. The pasta absorbs broth as it sits, so I add extra stock or water when reheating. I warm the soup gently on the stovetop until heated through.
FAQs
Can I make this gluten-free?
Yes, I use gluten-free pasta or substitute rice.
Can I use fresh tomatoes?
Absolutely—about 4 chopped tomatoes work well; I simmer them slightly longer.
Can I freeze minestrone?
Yes, but I freeze it without the pasta and add the pasta fresh when reheating.
Why is my pasta overcooked?
Pasta softens as it sits in soup; I cook it al dente and avoid over-simmering.
Can I use different beans?
Yes—kidney, butter beans, or even chickpeas work well.
How do I thicken the soup?
I mash a few beans into the broth or simmer it slightly longer.
Can I make it vegan?
It already is, as long as I skip the parmesan or use a vegan version.
Can I add herbs?
Basil, parsley, thyme, or oregano deepen the flavor.
Can I use frozen spinach?
Yes, I stir it in just like fresh spinach.
Conclusion
I love how this minestrone turns simple ingredients into a warm, comforting, flavorful soup in very little time. It’s adaptable, satisfying, and perfect for busy nights when I want something wholesome and delicious.
