Hearty Minestrone Soup for Cozy Fall Nights

Minestrone soup is the ultimate comfort dish for fall. Packed with vegetables, beans, pasta, and herbs in a rich tomato broth, it’s warming, nourishing, and surprisingly easy to make. This hearty soup adapts to what you have in your fridge or pantry, making it perfect for chilly nights when you want something wholesome without fuss. Whether you’re looking for a vegetarian weeknight dinner or prepping meals for the week ahead, minestrone soup offers cozy satisfaction with every spoonful.

Table of Contents

Why You’ll Love This Recipe

• Full of seasonal vegetables and pantry staples
• Naturally vegetarian and easy to make vegan
• One-pot meal with minimal cleanup
• Freezes well for meal prep
• Customizable to suit your tastes or what you have on hand

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and halved
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 1 cup small pasta (like elbow, ditalini, or shells)
• 2 cups chopped spinach or kale
• Fresh parsley or basil, for garnish
• Parmesan cheese, for serving (optional)

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
2. Stir in garlic, zucchini, green beans, oregano, basil, red pepper flakes, salt, and pepper. Cook for 2–3 minutes more.
3. Add diced tomatoes with their juice and vegetable broth. Bring to a boil.
4. Reduce heat and simmer uncovered for 10 minutes.
5. Stir in beans and pasta. Simmer for 10–12 minutes, or until pasta is al dente.
6. Add spinach or kale and cook for another 2 minutes until wilted.
7. Taste and adjust seasoning. Ladle into bowls and top with herbs and cheese if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Difficulty: Easy

Nutrition Facts (Per Serving)

• Calories: 250
• Carbs: 40g
• Protein: 12g
• Fat: 6g
• Fiber: 10g
• Sugar: 7g
• Sodium: ~600mg

Note: Based on average ingredients and serving size.

Tips & Variations

Make It Vegan

• Skip the cheese garnish or use vegan Parmesan
• Use oil instead of butter for sautéing

Use What You Have

• No green beans? Use peas or corn
• Swap spinach for kale, chard, or even arugula
• Try chickpeas or black beans in place of one of the beans

Creamier Version

• Stir in ¼ cup cashew cream or a splash of plant milk before serving
• Blend 1–2 cups of soup for a thicker texture

No Pasta?

• Add cooked rice, quinoa, or leave it out entirely

FAQs

Can I freeze minestrone soup?
Yes—just skip the pasta before freezing. Add fresh pasta when reheating for the best texture.

Why is my soup bland?
Try boosting with more salt, a squeeze of lemon, or an extra pinch of herbs.

Can I make it in a slow cooker?
Yes. Add all ingredients except pasta and greens. Cook on low for 6 hours. Add pasta and greens in the last 30 minutes.

What vegetables work best?
Anything! Root veggies like sweet potato or squash are great in fall. Even cabbage or mushrooms add depth.

Conclusion

Minestrone soup is a true cold-weather staple. It’s cozy, colorful, and full of nutrients—plus it welcomes whatever veggies are in your kitchen. With this easy recipe, you’ll have a pot of hearty soup on the table in just over 30 minutes, perfect for fall evenings or make-ahead lunches.