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Veggie-Loaded Minestrone Soup - Hearty, Cozy, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 cup chopped green beans (fresh or frozen)
  • 1 red bell pepper, diced (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes
  • 6 cups vegetable broth (low sodium if possible)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini, elbows, or small shells)
  • 2 cups chopped leafy greens (kale, spinach, or Swiss chard)
  • 1–2 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 1–2 teaspoons lemon juice or red wine vinegar
  • Fresh parsley or basil, chopped, for garnish
  • Grated Parmesan, for serving (optional)

Method
 

  1. Warm the pot: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened and fragrant.
  2. Add aromatics and quick-cook veg: Stir in garlic, zucchini, green beans, and red bell pepper. Cook 2–3 minutes until the garlic smells toasty, not sharp.
  3. Build flavor: Add tomato paste and cook 1–2 minutes, stirring, to caramelize it slightly. Sprinkle in oregano, basil, thyme, and the bay leaf.
  4. Simmer the base: Pour in diced tomatoes and vegetable broth. Bring to a boil, then lower to a steady simmer. Cook 10 minutes to let the flavors meld.
  5. Add beans and pasta: Stir in cannellini beans, kidney beans, and pasta. Simmer until the pasta is al dente, about 8–10 minutes. Stir occasionally so nothing sticks.
  6. Finish with greens: Add chopped kale, spinach, or chard. Cook 2–3 minutes until wilted and tender.
  7. Season smart: Remove the bay leaf. Taste and add salt and pepper. Stir in lemon juice or vinegar for brightness. Adjust to your liking.
  8. Serve: Ladle into bowls and top with parsley or basil. Add a sprinkle of Parmesan if you like.