If there’s ever a soup that feels like a warm hug in a bowl, it’s this Easy Healthy Minestrone Soup Recipe. Bursting with vibrant vegetables, tender beans, and just the right hint of herbs, it’s the perfect meal to nourish your body and soul without any fuss. This soup is not only wholesome and satisfying but also incredibly adaptable, making it a staple you’ll want to return to again and again, especially when you crave something cozy, flavorful, and good for you all at once.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to this Easy Healthy Minestrone Soup Recipe. Each one plays a vital role to build layers of flavor, texture, and that gorgeous, comforting color that makes your kitchen smell irresistible.
- Extra-virgin olive oil (3 tablespoons): Adds richness and helps soften the vegetables to develop the base flavor.
- Small onion, diced (1): Brings a subtle sweetness and depth when sautéed gently.
- Garlic cloves, minced (5): Infuses the soup with that unmistakable aromatic punch that lifts the entire dish.
- Large carrot, diced (1 cup): Offers a slight natural sweetness and bright color.
- Medium rib celery, thinly sliced (½ cup): Adds a crisp, refreshing texture and fresh vegetable flavor.
- Low-sodium chicken or vegetable broth (6 cups): The flavorful liquid base that brings everything together.
- Fire-roasted crushed tomatoes (1 can, 14.5 ounces): Lends a smoky depth and rich tomato flavor.
- Fire-roasted petite diced tomatoes (1 can, 14.5 ounces): Adds chunks of tomatoes for texture and bursts of freshness.
- Tomato paste (2 tablespoons): Concentrates the tomato flavor for a hearty, robust soup.
- Dried oregano (1 ½ teaspoons): Enhances the Italian character with its earthy, warm notes.
- Dried basil (1 teaspoon): A sweet, herbaceous touch that brightens the dish.
- Dried rosemary (½ teaspoon): Gives an aromatic pine-like flavor that complements the soup’s richness.
- Dried thyme (¼ teaspoon): Adds subtle complexity and balance.
- Salt & freshly ground black pepper: Essential seasonings to taste that bring all the flavors into harmony.
- Great Northern beans, rinsed & drained (1 can, 15 ounces): Creamy beans for protein and texture.
- Red kidney beans, rinsed & drained (1 can, 15 ounces): Adds color variation and a hearty bite.
- Dried small elbow pasta (½ cup): Provides comforting carbs and lovely chewiness.
- Fresh or frozen green beans (1 cup): Introduces a fresh crunch and vibrant green color.
- Fresh baby spinach or frozen spinach (1 cup packed): Adds a gentle earthiness and wonderful nutrients.
- Balsamic vinegar (½ tablespoon, optional): A zingy finishing touch that brightens all the savory flavors.
- Freshly grated Parmesan cheese and fresh minced parsley (for serving): Classic garnishes that add richness and a fresh pop of color.
How to Make Easy Healthy Minestrone Soup Recipe
Step 1: Sauté the Aromatics and Veggies
Start by warming the extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until it turns translucent and soft, about 3 to 5 minutes—this builds a flavorful foundation. Toss in the minced garlic along with the diced carrot and sliced celery, stirring frequently for another 5 minutes until those veggies are just tender and gloriously fragrant.
Step 2: Build the Broth Base
Now, pour in the broth along with both cans of fire-roasted tomatoes, tomato paste, and sprinkle in the dried oregano, basil, rosemary, and thyme. Season with about a teaspoon of salt and freshly ground black pepper to start. Bring everything up to a lively boil, then reduce it to a gentle simmer. Partially cover the pot with a lid, leaving just a crack so steam can escape, and let it simmer for 20 minutes to let all those beautiful flavors blend and deepen.
Step 3: Add Beans, Pasta, and Greens
After the initial simmer, add the rinsed Great Northern and kidney beans, small elbow pasta, green beans, and spinach. Give it a good stir to combine and bring the soup back up to a boil. Then simmer uncovered for 10 to 15 minutes, stirring regularly, until the pasta is perfectly tender. This ensures everything is cooked through but still vibrant and fresh-tasting.
Step 4: Final Seasoning Touches
Give your soup a taste and adjust the seasoning as needed, adding salt a bit at a time to avoid overdoing it and more black pepper for warmth. For a delightful twist, stir in the optional balsamic vinegar right at the end—it adds a subtle zing and complexity that really makes this Easy Healthy Minestrone Soup Recipe shine. Ladle it into bowls, sprinkle with fresh Parmesan and parsley, then dive in!
How to Serve Easy Healthy Minestrone Soup Recipe
Garnishes
Freshly grated Parmesan cheese is classic, melting luxuriously on the hot soup with a salty, nutty finish. A scattering of minced parsley adds a fresh herbaceous brightness and a lovely visual contrast. Feel free to sprinkle some red pepper flakes if you like a little heat, or a dash of lemon zest for an unexpected pop of citrus.
Side Dishes
This soup pairs beautifully with crusty bread or a warm garlic baguette to soak up every last drop. For a lighter option, a simple green salad with a lemon vinaigrette balances the heartiness perfectly. You can even serve it alongside roasted vegetables or a crisp bruschetta for a delightful Italian-inspired meal.
Creative Ways to Present
Serve this soup in rustic bowls for that cozy homemade feel, or try hollowing out sourdough bread loaves as edible soup bowls for a fun twist. Layer herbs and cheese on top tableside for a bit of theatrical flair that invites everyone to customize their bowl. It’s the kind of dish that looks as good as it tastes, making mealtime feel special every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your soup in airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. Just remember pasta absorbs broth as it sits, so you might want to loosen it up with a splash of water or broth when reheating.
Freezing
This recipe freezes wonderfully! For best results, freeze the soup without the pasta included, then add freshly cooked pasta when reheating. Portion it into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. It’s an incredible way to have a nutritious meal ready whenever you need it.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a little extra broth or water if the soup seems too thick. Stir often to prevent sticking and to redistribute the flavors. If frozen, thaw it overnight in the refrigerator before reheating for the best texture and taste.
FAQs
Can I make this Easy Healthy Minestrone Soup Recipe vegan?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the Parmesan cheese to keep it fully plant-based. The beans and vegetables provide plenty of hearty, satisfying flavors without any animal products.
What vegetables can I add or substitute in this soup?
This soup is very forgiving and customizable. Feel free to add yellow potatoes, zucchini, cabbage, peas, or kale—just adjust the cooking time depending on the vegetable’s texture. It’s a wonderful way to use whatever you have on hand or what’s in season.
Can I use fresh herbs instead of dried?
Yes! If you prefer fresh herbs, use roughly three times the amount listed for dried herbs to get the same intensity of flavor. Add delicate herbs like basil near the end of cooking to maintain their brightness.
Is this soup suitable for meal prep?
Definitely! This Easy Healthy Minestrone Soup Recipe is perfect for meal prep since it reheats so well and keeps for several days in the fridge. Just add extra broth when reheating to refresh the pasta and veggies.
What type of pasta works best in minestrone?
Small pasta like elbow macaroni, ditalini, or small shells hold up well in the soup and soak up the broth nicely. You can use whole wheat or regular pasta based on your preference, just keep in mind cooking times and how much liquid the pasta will absorb.
Final Thoughts
This Easy Healthy Minestrone Soup Recipe is truly one of those dishes that feels like home no matter the season. Its comforting warmth, loaded with fresh vegetables and wholesome ingredients, makes it an absolute joy to prepare and savor. I wholeheartedly encourage you to give it a try, customize it with your favorite veggies, and enjoy a delicious, healthy meal that’s as bright and inviting as a hug from an old friend.
PrintEasy Healthy Minestrone Soup Recipe
Minestrone Soup is a quick, easy, and healthy Italian classic loaded with fresh vegetables, beans, and pasta in a savory tomato broth. This versatile, flavorful soup is perfect for any season and can be customized with your favorite veggies and proteins. It’s nourishing, hearty, and bursting with wholesome ingredients, making it a perfect meal for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 1 large carrot, diced (about 1 cup)
- 1 medium rib celery, thinly sliced (about ½ cup)
- 1 cup fresh OR frozen green beans
- 1 cup packed fresh baby spinach OR frozen spinach
Liquids and Tomatoes
- 6 cups low-sodium chicken OR vegetable broth/stock
- 1 (14.5-ounce) can fire-roasted crushed tomatoes
- 1 (14.5-ounce) can fire-roasted petite diced tomatoes
- 2 tablespoons tomato paste
Beans and Pasta
- 1 (15-ounce) can Great Northern beans, rinsed & drained
- 1 (15-ounce) can red kidney beans, rinsed & drained
- ½ cup dried small elbow pasta, regular OR whole wheat
Herbs and Seasonings
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Salt & freshly ground black pepper, to taste (about 1 teaspoon salt initially, more to adjust)
Optional & Garnish
- ½ tablespoon balsamic vinegar (optional)
- Freshly grated Parmesan cheese, for serving
- Fresh minced parsley, for serving
Instructions
- Sauté Aromatics and Vegetables: In a large pot or Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add diced onion and cook until translucent, about 3 to 5 minutes. Add minced garlic, diced carrot, and sliced celery. Cook, stirring frequently, for 5 more minutes until the vegetables are just tender.
- Add Broth, Tomatoes, and Seasonings: Stir in the low-sodium broth, fire-roasted crushed tomatoes, fire-roasted petite diced tomatoes, tomato paste, dried oregano, basil, rosemary, thyme, 1 teaspoon salt, and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Soup: Cover the pot with a lid cracked about an inch to allow steam to escape, and let the soup simmer gently for 20 minutes. This allows the flavors to meld and vegetables to soften.
- Add Beans, Pasta, and Greens: Stir in the rinsed Great Northern and red kidney beans, dried elbow pasta, green beans, and spinach. Bring the soup back to a boil, then reduce to a simmer again. Cook uncovered for 10 to 15 minutes, stirring regularly, until the pasta is tender.
- Adjust Seasonings and Finish: Taste and adjust salt and pepper as needed, adding in ¼ teaspoon increments of salt if required. Stir in the optional balsamic vinegar for brightness. Serve hot, topped with freshly grated Parmesan cheese and minced parsley.
Notes
- You can customize this soup with your favorite seasonal vegetables such as cubed yellow potatoes, sliced zucchini or yellow squash, shredded cabbage, or fresh/frozen peas.
- Add sturdier vegetables like potatoes or cabbage during the simmer step; softer vegetables like squash or zucchini can be sautéed with the carrot and celery; peas are best added with the beans and pasta.
- Substitute spinach with chopped kale or collard greens for a different leafy green twist.
- For tomato varieties, use one can crushed tomatoes plus one can petite diced tomatoes, or two cans of petite diced tomatoes. Crushed tomatoes can help if kids dislike chunks.
- Add a Parmesan rind to the simmering soup for extra depth of flavor if available.
- If using fresh herbs, triple the quantity compared to dried herbs as dried are more potent.
- Any small shape pasta such as ditalini, orecchiette, or small shells works well. Whole wheat or regular pasta can be used.
- Pasta expands substantially while cooking and absorbs broth; adjust liquid accordingly during preparation and reheating to maintain desired soup consistency.
- To make the recipe vegetarian, use vegetable broth. For vegan, omit the Parmesan cheese.
