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Easy classic minestrone soup blue le creuset dutch oven with fresh parsley and gray wood spoon on white marble

Easy Classic Minestrone Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x


A traditional vegetarian (and vegan!) Italian soup recipe with seasonal vegetables and pasta made all in one pot in just 30 minutes!


Units Scale
  • 1 cup small shelled pasta or elbow macaroni
  • 6 cups vegetable broth
  • 2 tablespoons dry red wine or red wine vinegar
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup celery stalks, halved and thinly sliced
  • 1 cup carrots, quartered and thinly sliced
  • 1 cup zucchini, halved and thinly sliced
  • 14 ounce canned diced tomatoes
  • 14 ounce can kidney beans, drained
  • 14 ounce can great northern beans, drained
  • 2 cups packed baby spinach, roughly chopped
  • 1 cup frozen cut green beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh sage (or 1 teaspoon dried)
  • 2 tablespoons extra virgin olive oil
  • Coarse salt and ground black pepper to taste
  • Fresh parsley, roughly chopped to garnish


  1. In a large pot heat olive oil over medium high heat. Stir in onion, carrot, celery, and zucchini in pot and sauté until softened, about 5 minutes.
  2. Add garlic, basil and oregano. Sauté for 30 seconds to 1 minute, until fragrant.
  3. Stir in the wine. Make sure to scrape up any browned bits on the bottom of the pan.
  4. Pour in vegetable broth, tomatoes, beans, and fresh sage. Bring to a boil. Lower to a simmer, stir in pasta and cook 9-10 minutes, until pasta is al dente, stirring occasionally.
  5. Add spinach and green beans. Cook 1-2 minutes, until green beans are warmed through. Add salt and pepper to taste. Garnish with parsley. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes