Go Back
+ servings
Classic Minestrone Soup l SimplyScratch.com #soup #minestrone #vegetables #onepot #bowlof soup

Classic Minestrone Soup

Print Recipe
A Classic Minestrone Soup loaded with vegetables, beans, pasta and flavorful tomato broth. Serve topped with a spoonful of basil pesto, a sprinkle with parmesan and a side of grilled bread.
Course Soups, Stews & Chilis
Cuisine Italian
Keyword beans, homemade, minestrone, pasta, spring, vegetables, vegetarian
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 8 servings
Calories 189
Author Laurie McNamara


  • 2 teaspoons olive oil
  • 3 short stalks celery diced
  • 2 carrots diced
  • 1 zucchini diced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • kosher salt
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon italian seasoning
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 2 quarts (8 cups) low-sodium chicken broth or vegetable broth if vegetarian
  • 1 (15 ounce) can cannellini beans drained and rinsed
  • 1 (15 ounce) can dark red kidney beans drained and rinsed
  • 2 cups cut green beans frozen - no need to thaw
  • 6 ounces dried short pasta like cavatelli or orecchiette
  • 3 handfulls (or 3 cup) fresh spinach (not baby) coarsely chopped


  • [basil pesto]
  • parmesan cheese freshly grated
  • 8 slices grilled bread for serving


  • In a large dutch oven add olive oil, diced celery, carrots, onion, zucchini and garlic with a generous pinch of kosher salt.
  • Stir, cover and cook for 10 to 15 minutes or until the vegetables are soft.
  • Next add the tomato paste, italian seasoning, dried thyme and rubbed sage. Stir and cook 1 minute.
  • Add in tomato sauce, diced tomatoes (and juices), low-sodium chicken broth, red kidney beans, cannellini beans, (frozen) cut green beans and 1 bay leaf.
  • Stir well to combine, cover and increase the heat to high and bring to a boil.
  • Once boiling, reduce the heat to simmer and add in 6 ounces short pasta, like cavatelli or orecchiette. Simmer the soup on medium-low to low heat witht the lide askew for 30 minutes. Stir occasionally, making sure the pasta doesn’t stick to the bottom of the pot.
  • When the pasta is cooked, chop up 3 generous handfuls of spinach (remove and discard stems) and add that into the pot of soup. Stir until wilted.
  • Remove and discard the bay leaf. Taste and season with kosher salt and black pepper to preference. For me, I measured 1-1/2 teaspoons kosher salt and a heaping 1/4 teaspoon black pepper. I eyeball the black pepper because it's freshy ground.
  • Ladle soup into wide shallow bowls and top with a dollop of basil pesto and some freshly grated parmesan cheese.
  • Serve with grilled bread or soup crackers.


Serving: 1generous cup | Calories: 189kcal | Carbohydrates: 34g | Protein: 11g | Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 657mg | Fiber: 8g | Sugar: 7g