Minestrone
A vegetable, bean and pasta soup with a tomato broth and a handful of greens. Flexible ingredients make this a useful home for small amounts left in the fridge.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
9 leftPrepare the vegetables
~6 minPrepare the vegetables.
Dice 3 oz onion, 3 oz carrots, 2 oz celery and 4 oz zucchini into small pieces.
Smaller pieces make the soup easier to eat and cook evenly.
Sweat the base
~7 min cookSweat the base.
Heat 1 tbsp oil in a saucepan over medium heat.
Add the onion, carrots and celery.
Cook for 6–7 minutes until the onion softens.
Ingredients
- 1 tbspOlive oil
- 3 oz total for recipeOnion
- 3 oz total for recipeCarrots
- 2 ozCelery
Add garlic and zucchini
After ~7 minAdd garlic and zucchini.
Stir in 2 tsp garlic and the zucchini for 2 minutes.
Add 1/2 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper.
Ingredients
- 2 tspGarlic
- 4 oz total for recipeZucchini
- 1/2 tspDried oregano
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Simmer the broth
~10 min cookSimmer the broth.
Add 14 oz tomatoes, 2 cups vegetable broth and 1 cup cooked beans.
Bring to a simmer and cook 10 minutes, until the carrots are nearly tender.
Ingredients
- 14 ozCanned diced tomatoes
- 2 cupsLow-sodium vegetable broth
- 1 cupCooked cannellini beans
Check the dish
After ~10 minCheck Minestrone and continue when ready.
Cook the pasta
~6 minCook the pasta.
Add 2 oz small pasta and simmer for its package cooking time, stirring often.
Add a little water if the pasta absorbs too much broth.
Ingredients
- 2 ozDry small pasta
Wilt the greens
~2 minWilt the greens.
Stir in 1 cup spinach for 1–2 minutes until wilted.
Check that the pasta and carrots are tender.
Adjust the thickness with a splash of hot water if necessary.
Ingredients
- 1 cupBaby spinach
Serve
~5 minFor portions you plan to store, cook and store the pasta separately so it does not absorb all the broth.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Minestrone: Serve.
Minestrone: Ladle into serving bowls and finish with 2 tbsp basil.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 1 tbsp olive oil
- 3 oz onion, diced
- 3 oz carrots, diced
- 2 oz celery, diced
- 2 tsp minced garlic
- 4 oz zucchini, diced
- 14 oz canned diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup cooked cannellini beans, drained and rinsed
- 2 oz dry small pasta
- 1 cup baby spinach
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp chopped basil
Method
- Prepare the vegetablesDice 3 oz onion, 3 oz carrots, 2 oz celery and 4 oz zucchini into small pieces. Smaller pieces make the soup easier to eat and cook evenly.
- Sweat the baseHeat 1 tbsp oil in a saucepan over medium heat. Add the onion, carrots and celery. Cook for 6–7 minutes until the onion softens.
- Add garlic and zucchiniStir in 2 tsp garlic and the zucchini for 2 minutes. Add 1/2 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper.
- Simmer the brothAdd 14 oz tomatoes, 2 cups vegetable broth and 1 cup cooked beans. Bring to a simmer and cook 10 minutes, until the carrots are nearly tender.
- Cook the pastaAdd 2 oz small pasta and simmer for its package cooking time, stirring often. Add a little water if the pasta absorbs too much broth.
- Wilt the greensStir in 1 cup spinach for 1–2 minutes until wilted. Check that the pasta and carrots are tender. Adjust the thickness with a splash of hot water if necessary.
- ServeLadle into serving bowls and finish with 2 tbsp basil. For portions you plan to store, cook and store the pasta separately so it does not absorb all the broth.
Before you cook
What to get ready
Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.
Dice carrot and celery small, keeping zucchini and spinach separate for their later additions.
If something needs adjusting
Pasta absorbs all the broth
Add hot broth at serving; for planned leftovers, cook and store the pasta separately.
Soup tastes saltier after simmering
Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.
Store for later
Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining cannellini beans in a creamy spinach skillet.
Next use for your ingredients: Creamy white beans with spinach →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Small pasta keeps cooking in hot broth. Stop at tender rather than very soft, and add extra liquid when reheating.
Make it work for you
Use cooked chickpeas or kidney beans in place of cannellini beans. Chopped kale can replace spinach; simmer it a few minutes longer until tender.
Use extra tomatoes and carrots in lentil bolognese.
Can I freeze minestrone?
Yes. For the best texture, freeze the soup without pasta and add freshly cooked pasta after reheating. Chill promptly in shallow containers and reheat leftovers to 165°F.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.