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Easy Italian Minestrone Soup Recipe for Quick Family Dinner

This quick, family-friendly minestrone combines everyday vegetables, canned beans, small pasta, tomatoes, and Italian herbs in a hearty broth. Serve it with crusty bread and Parmesan for a comforting meatless dinner.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil 15 mL
  • 1 medium yellow onion diced (about 1 1/2 cups / 225 g)
  • 2 medium carrots peeled and diced (about 1 cup / 130 g)
  • 2 celery ribs diced (about 1 cup / 120 g)
  • 2 cloves garlic minced (about 2 teaspoons / 6 g)
  • 1 medium zucchini diced (about 1 1/2 cups / 180 g)
  • 1 teaspoon Italian seasoning 1 g
  • 1/2 teaspoon kosher salt plus more to taste (3 g)
  • 1/4 teaspoon ground black pepper 0.5 g
  • 1 can diced tomatoes undrained (14.5 ounces / 411 g)
  • 4 cups low-sodium vegetable broth 960 mL
  • 1 can cannellini beans or great northern beans drained and rinsed (15 ounces / 425 g can; about 1 1/2 cups / 250 g drained)
  • 1 cup small pasta such as ditalini, small shells, or elbow macaroni (about 4 ounces / 115 g)
  • 2 cups chopped fresh spinach about 60 g
  • 1 tablespoon fresh lemon juice 15 mL, optional
  • Grated Parmesan cheese for serving, optional (about 1/2 cup / 50 g)
  • Chopped fresh basil or parsley for serving, optional (about 2 tablespoons / 8 g)

Instructions

  • Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the onion softens.
  • Add the garlic, zucchini, Italian seasoning, salt, and pepper. Stir and cook for 1 minute, just until the garlic smells fragrant.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Bring the soup to a boil over medium-high heat.
  • Stir in the drained beans and pasta. Reduce the heat to maintain a steady simmer. Cook uncovered for 9 to 11 minutes, stirring once or twice so the pasta does not stick, until the pasta and vegetables are tender.
  • Stir in the spinach and cook for 1 to 2 minutes, until wilted. Remove the pot from the heat and stir in lemon juice, if using.
  • Taste the soup and add more salt or pepper if needed. Ladle into bowls and top with Parmesan and herbs, if desired. Serve hot.