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Classic One Pot Italian Minestrone Soup

Classic one pot Italian minestrone soup with tender vegetables, two kinds of beans, and ditalini simmered in a tomato-vegetable broth. Finished with Parmesan and fresh basil for a hearty, freezer-friendly vegetarian dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 3 tbsp extra-virgin olive oil
  • 1 yellow onion
  • 2 carrots
  • 2 celery
  • 4 garlic
  • 1 zucchini
  • 1 cup green beans
  • 28 oz diced tomatoes
  • 6 cup vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1.5 tsp salt
  • 0.5 tsp black pepper
For the finish
  • 15 oz cannellini beans drained and rinsed
  • 15 oz red kidney beans drained and rinsed
  • 1 cup ditalini pasta
  • 2 cup baby spinach packed cups
  • 0.5 cup Parmesan freshly grated, for serving
  • 0.25 cup fresh basil leaves torn, for serving

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
  2. Add the yellow onion, carrots, and celery and cook for 6–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 1 minute, until fragrant.
  4. Add the zucchini and green beans and cook for 3 minutes, stirring, until they start to brighten.
Simmer the tomato broth
  1. Add the diced tomatoes with their juices, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper.
  2. Bring to a boil over medium-high heat, then simmer uncovered for 15 minutes, until the vegetables are tender.
Cook the beans and pasta
  1. Stir in the cannellini beans, red kidney beans, and ditalini pasta.
  2. Simmer for 9–10 minutes, stirring occasionally, until the pasta is al dente.
Finish and serve
  1. Stir in the baby spinach and cook for 1 minute, until just wilted.
  2. Remove the bay leaf and taste, adjusting seasoning; add a splash of vegetable broth if the soup is too thick.
  3. Ladle into bowls and top with Parmesan, torn fresh basil leaves, and a drizzle of extra-virgin olive oil before serving hot.

Notes

For best texture, keep the pot at a gentle simmer once the pasta goes in so the ditalini stays al dente. Store leftovers in the refrigerator up to 4 days; reheat until steaming, adding a splash of broth or water if thickened. Freezing is yes—cool completely, freeze in portions up to 3 months, and thaw overnight before reheating. For a gluten-free swap, use a gluten-free ditalini (or another small gluten-free pasta) and simmer until just tender.