Easy Minestrone Soup Recipe with Beans & Pasta

Minestrone soup reminds me of my childhood — warm, hearty, and comforting. This easy minestrone soup recipe is a family favorite, packed with vegetables, beans, and pasta for the ultimate cozy meal.

A Family Recipe Inspired by My Mom

Many of my favorite meals remind me of my childhood — especially the ones my mom still makes whenever there’s a chill in the air. Soups are her specialty: Escarole and Bean, Chicken Noodle, and this classic Minestrone are just a few of her best. Many people fall back into childhood with Vegetable Soup, but not me – it has never been my favorite (way too tomatoes).

Traditional Minestrone soup is not like a traditional Vegetable because it’s chunkier and includes beans and pasta. Fun Fact: Minestrone is one of the cornerstones of Italian cuisine, and may even be more widely dispersed and enjoyed throughout Italy than pasta. The soup was initially made from small things leftover from previous meals, combined so as not to waste perfectly good food (source).

This kid friendly recipe begins with the standard starter trio of onion, celery, and carrots. It contains a medley of Italian herbs, plus zucchini, cannellini beans, seasoned tomatoes, and Ditalini. Ditalini is a pasta shaped like a small tube and is sometimes referred to as “little thimbles.” These tiny pastas are often used in soups, like minestrone or pasta e fagiole. You can eat this bowl of goodness on its own or topped with a sprinkle of parmesan cheese and a side of crusty bread.

Why You’ll Love This Easy Minestrone Soup Recipe

• Simple ingredients and one pot cleanup
• Customizable with whatever veggies you have on hand
• Cozy, filling, and family-approved

Ingredient Swaps & Variations

• Swap ditalini for small pasta shapes or gluten-free pasta
• Use fresh tomatoes in summer, canned in winter
• Add extra veggies (spinach, kale) at the end
• Add a splash of white wine or red pepper flakes for extra complexity
• Serve with garlic toast, crusty bread, or a sprinkle of Parmesan / fresh basil.

Easy Minestrone Soup Recipe

Easy Minestrone Soup

Easy Minestrone Soup Recipe — simple, healthy, and delicious! Make this Italian vegetable soup with beans and pasta for a filling, one-pot dinner your family will love.

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Ingredients

• 1 can Cannellini Beans (drained and rinsed)
• 2 cloves minced garlic
• 3 celery stalks - chopped
• 1 yellow onion - chopped
• 3 large carrots - peeled and chopped
• 1 can tomatoes with garlic and herbs (do not drain)
• 1 large zucchini - chopped
• Olive Oil
• 1/2 tbsp dried basil
• 1/2 tbsp dried parsley
• 1/2 tbsp dried oregano
• 1 bay leaf
• Salt and Pepper (1/2 tbsp each or to taste)
• 1/2 box Ditalini pasta
• Vegetable Broth

Instructions

1. Drain and rinse one can of white beans. Chop all vegetables.

2. Warm olive oil in dutch oven over medium. Add garlic, onions, celery and carrots. Sauté for 10 minutes, stirring frequently to cook evenly.

3. Add the broth, tomatoes, beans, salt, pepper, and all the herbs. Bring the mixture to a boil, cover the pot, and simmer on low for 30 minutes.

4. Turn up the heat to medium low and add the zucchini and pasta directly to the soup. Cover and cook for 10-15 minutes or until pasta is done.

5. Remove the bay leaves. Season to taste with salt and pepper. Ladle soup into a bowl. Serve with parmesan cheese and crusty bread.

Notes

Optional Parmesan Cheese Rind: Let the rind simmer in the broth and remove before adding the pasta. Sprinkle freshly grated cheese on the soup before eating.

Serve with garlic toast, crusty bread, or a sprinkle of Parmesan / fresh basil.