Soups, Stews & Chili

Homemade Minestrone Soup with Pasta and Vegetables

By Clara ·
November 1, 2026

The first sizzle comes from the onion, carrots, and celery softening together in olive oil. I let them get a five-minute head start before adding the zucchini and green beans, so the vegetables don’t all spend the same amount of time in the pot. That order gives this homemade minestrone soup with pasta and vegetables a mix of tender bites instead of one uniformly soft spoonful.

The broth stays light and tomato-rich, while cannellini beans and small pasta make each bowl substantial. I like that nothing needs to be blended or thickened: the vegetables simmer in the broth, and the pasta cooks right in the pot near the end. A handful of baby spinach wilts in just before the Parmesan goes in, leaving bright green leaves and a savory finish in every bowl.

Why Minestrone Should Stay Brothy, Not Cook Down Like Stew

A pot of minestrone can look surprisingly loose while it simmers, especially before the beans and pasta go in. That isn’t a sign that the soup needs more cooking. The vegetables, beans, and pasta give the broth plenty of substance without reducing it into a thick stew.

The tomatoes bring a gentle acidity, and the cannellini beans add a creamy, soft bite without turning the soup into a purée. Small pasta makes the broth feel more filling, but it shouldn’t crowd out the vegetables or soak up every bit of liquid. I keep the soup uncovered for its vegetable simmer, then add the pasta late so it cooks in the finished broth rather than sitting through the full cooking time. That balance is what makes each spoonful feel hearty while the soup still pours easily from the ladle.

Why Low-Sodium Broth Gives You More Control Than Fancy Tomatoes

• Olive oil, onion, carrots, and celery — The oil carries the flavor of the vegetables as they soften. Everyday olive oil works well here; the onion, carrots, and celery are the aromatic base, so dice them before heating the pot.
• Zucchini and green beans — These add distinct textures and keep the soup from relying on soft vegetables alone. Trim and cut the green beans, and dice the zucchini so both are ready to join the pot together.
• Garlic, tomato paste, and Italian seasoning — Garlic gives the base its aroma, while tomato paste brings concentrated tomato flavor. Stir these with the seasonings for their short cook before adding liquid; tomato paste straight into the broth won’t get that same brief time in the hot pot.
• Diced tomatoes and low-sodium vegetable broth — Canned diced tomatoes make a dependable tomato base, so a standard grocery-store can is a good fit. Low-sodium broth leaves room for the measured kosher salt and the salty Parmesan at the finish.
• Cannellini beans — Canned beans keep the soup practical and bring a tender, creamy texture. Drain and rinse them before they go in so their canning liquid doesn’t carry into the broth.
• Small pasta — Ditalini is a natural fit, and another small pasta works too. Shape and brand affect cooking time, so use the package timing rather than assuming every pasta reaches al dente at the same minute.
• Baby spinach and Parmesan — Baby spinach wilts quickly into the hot soup, while grated Parmesan gives the finished broth a savory, salty edge. Grated Parmesan is easiest to stir through evenly.

Build the Soup in Layers, Then Finish with Pasta and Greens

Soften the Onion, Carrots, and Celery

Heat the olive oil in a 6-quart pot over medium heat, then add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. The vegetables should still hold their shape; they’ll have more time to cook in the broth. If the onion starts browning before it softens, lower the heat a little.

Give the Zucchini and Green Beans Their Own Turn

Add the diced zucchini and cut green beans, then cook for 4 minutes, stirring occasionally. They’ll begin to soften at the edges but shouldn’t collapse. This short sauté gives them contact with the seasoned oil before the pot gets filled with broth. Keep stirring so the vegetables cook evenly across the bottom.

Wake Up the Tomato Paste Before Adding Broth

Stir in the minced garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Cook for 1 minute, stirring, so the tomato paste and seasonings coat the vegetables. Add the bay leaf, diced tomatoes, and vegetable broth, then bring the pot to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes, until the vegetables are nearly tender.

Cook the Pasta, Wilt the Spinach, and Finish

Stir in the drained, rinsed cannellini beans and small pasta. Keep the soup uncovered at a gentle simmer for the pasta’s package time, usually 8 to 10 minutes, until the pasta is al dente. Stir in the baby spinach and cook for 1 to 2 minutes, until wilted. Remove the bay leaf, then stir in the grated Parmesan before serving.

Two Simple Ways to Adapt This Pot

Questions That Come Up While This Soup Simmer

Homemade Minestrone Soup with Pasta and Vegetables

Minestrone soup with pasta and vegetables simmers in a tomato and vegetable broth until the vegetables are nearly tender and the pasta is al dente. Cannellini beans, baby spinach, and grated Parmesan make this hearty one-pot soup satisfying and full of texture.

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Prep Time 20 minutes mins

Cook Time 37 minutes mins

Total Time 57 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 310

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 yellow onion medium, diced
• 2 carrots medium, diced
• 2 celery ribs, diced
• 1 zucchini medium, diced
• 1 cup green beans trimmed and cut
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 1 bay leaf
• 1 can (28 oz) tomatoes diced
• 8 cups vegetable broth low-sodium
• 2 cans (15 oz) cannellini beans drained and rinsed
• 1 cup pasta small, such as ditalini
• 4 cups baby spinach
• 0.5 cup Parmesan cheese grated

Method

 

1. Heat the olive oil in a 6-quart pot over medium heat.
2. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until the onion begins to soften.
3. Add the zucchini and green beans and cook for 4 minutes, stirring occasionally.
4. Stir in the garlic, tomato paste, Italian seasoning, salt, and black pepper and cook for 1 minute.
5. Add the bay leaf, diced tomatoes, and vegetable broth.
6. Bring the soup to a boil over medium-high heat.
7. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes, until the vegetables are nearly tender.
8. Stir in the cannellini beans and pasta.
9. Simmer uncovered for the pasta’s package time, usually 8 to 10 minutes, until the pasta is al dente.
10. Stir in the spinach and cook for 1 to 2 minutes, until wilted.
11. Remove the bay leaf and stir in the Parmesan cheese.

Notes

For the best texture, cook the pasta until al dente. Refrigerate leftovers for up to 4 days; freezing is possible, though the pasta may soften after thawing. For a dairy-free option, omit the Parmesan or use a dairy-free alternative.