This hearty homemade minestrone soup is loaded with colorful vegetables, tender beans, rich tomato flavor, and perfectly cooked pasta in every comforting spoonful.
It’s the kind of cozy, nourishing soup that tastes like it simmered all day, making it perfect for chilly evenings, meal prep, or feeding a hungry family.
Unlike canned versions that can be overly salty and lacking in texture, this fresh minestrone is packed with wholesome ingredients like zucchini, spinach, carrots, celery, and green beans.
A splash of red wine deepens the flavor while Parmesan cheese and olive oil add the perfect finishing touch for a rustic Italian-inspired meal.
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 4 cups tomato sauce
- 2 cups chicken broth
- 2 cups water
- 1/2 cup red wine (optional)
- 3 zucchinis, quartered and sliced
- 2 cups baby spinach, rinsed
- 2 cups fresh or frozen green beans, cut into 1 1/2-inch pieces
- 1 cup canned kidney beans, drained
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- Salt and black pepper, to taste
- 1/2 cup shell pasta
- 2 tablespoons grated Parmesan cheese, for topping
- 1 tablespoon olive oil, for serving
Directions
- Heat 3 tablespoons of olive oil in a large stockpot over medium-low heat. Add the chopped garlic and sauté for 2 to 3 minutes until fragrant.
- Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Stir in the celery and carrots and continue cooking for 1 to 2 minutes to lightly soften the vegetables.
- Pour in the tomato sauce, chicken broth, and water. Bring the soup to a gentle boil while stirring occasionally.
- Add the red wine, if using, and reduce the heat to low.
- Stir in the zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer uncovered for 30 to 40 minutes, or until all vegetables are tender and flavors have blended together.
- Meanwhile, bring a medium saucepan of salted water to a boil. Cook the shell pasta according to package directions until tender but still slightly firm. Drain well.
- To serve, spoon a small amount of cooked pasta into individual bowls. Ladle the hot soup over the pasta.
- Top each serving with grated Parmesan cheese and finish with a drizzle of olive oil before serving.
Chef’s Notes
- Cooking the pasta separately keeps it from becoming overly soft during storage.
- For a vegetarian version, swap the chicken broth for vegetable broth.
- Add extra beans or pasta if you prefer a thicker, heartier soup.
- This soup tastes even better the next day after the flavors have had time to meld together.
- Serve with crusty bread or garlic toast for a complete meal.