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Vegetable minestrone soup with cannellini beans, pasta, tomatoes, carrots, zucchini and green beans in a rustic bowl
Nora Bell

Vegetable Minestrone Soup (Beans, Pasta & Tomato Broth)

A hearty stovetop vegetable minestrone with cannellini beans, small pasta and vegetables in a tomato and herb broth. Cook the pasta separately when you plan on leftovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Soup ingredients
  • 1 tablespoon olive oil for the soup base
  • 1 medium yellow onion finely chopped
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 small zucchini diced
  • 1 cup green beans trimmed and cut into bite-size pieces
  • 1 14.5-oz can diced tomatoes with juices
  • 1 15-oz can cannellini beans drained and rinsed
  • 5 cups low-sodium vegetable broth plus more as needed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf remove before serving
  • 3/4 cup dry small pasta ditalini or small shells; cook according to package
  • 2 cups baby spinach optional; add near end
  • salt and black pepper to taste
  • fresh parsley and lemon optional to finish

Method
 

Stovetop method
  1. Dice onion, carrots, celery, zucchini and green beans into small pieces; mince garlic. Drain and rinse cannellini beans.
  2. In a large pot warm olive oil over medium heat. Cook onion, carrot and celery for about 7–9 minutes. Add garlic, zucchini and green beans and stir for about 2 minutes.
  3. Add diced tomatoes with juices, broth, oregano, basil and bay leaf. Simmer gently for about 12–15 minutes, until carrots and green beans begin to soften.
  4. Stir in drained cannellini beans and simmer about 5 minutes, until hot; taste before adjusting salt and pepper.
  5. For leftovers, cook pasta separately according to its package and divide among bowls. For immediate serving, add pasta directly to simmering soup and cook for the package time, adding liquid if it thickens.
  6. Wilt spinach in the hot broth for the last 1–2 minutes if using. Remove bay leaf, ladle soup over pasta (or serve one-pot), and garnish with parsley or lemon if desired.

Notes

For leftovers, cook the pasta separately and store it apart from the soup so it doesn't turn mushy. Refrigerate leftovers promptly, eat within 3–4 days, and reheat to 165°F (74°C). Freeze the soup without pasta for the best texture.