Throw Together Minestrone Soup

Some of the best recipes are the ones you can pull together from pantry staples on a busy weeknight. This Throw Together Minestrone Soup is exactly that kind of meal. Loaded with vegetables, beans, pasta, and a rich tomato broth, it’s hearty enough for dinner while still being incredibly easy to make.

This recipe is perfect for cleaning out the refrigerator, using up pantry ingredients, or making a comforting meal when you don’t have time for a trip to the grocery store. It comes together in about 40 minutes and tastes even better the next day.

This recipe is perfect for cleaning out the refrigerator

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Why You’ll Love This Recipe

• Ready in about 40 minutes
• Made with simple pantry staples
• Budget-friendly
• Easily customizable
• Naturally packed with vegetables
• Great for meal prep and freezing
• Family-friendly comfort food

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 zucchini, diced
• 1 cup frozen green beans
• 1 cup frozen mixed vegetables (optional)
• 1 cup small pasta (optional)
• 2 cups fresh spinach
• Salt and black pepper, to taste

Optional Garnishes

• Fresh Parmesan cheese
• Fresh parsley
• Fresh basil
• Crusty bread
• Oyster crackers

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How It Comes Together

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
2. Stir in the garlic, Italian seasoning, basil, oregano, and red pepper flakes. Cook for 30 seconds until fragrant.
3. Add the crushed tomatoes, diced tomatoes, vegetable broth, kidney beans, cannellini beans, zucchini, frozen green beans, and frozen mixed vegetables.
4. Bring the soup to a boil, then reduce to a gentle simmer. Cook for about 15 minutes.
5. Stir in the pasta and continue simmering until the pasta is tender, about 8–10 minutes.
6. Add the spinach during the final 2 minutes of cooking. Stir until wilted.
7. Taste and season with salt and pepper as needed.
8. Serve hot with grated Parmesan and crusty bread.

Tips for Success

• Add extra broth if the soup thickens after sitting.
• Cook the pasta separately if you plan to freeze leftovers.
• A Parmesan rind simmered in the soup adds incredible flavor.
• Swap in any vegetables you have on hand, such as cabbage, peas, corn, or yellow squash.
• Leftovers taste even better after the flavors have had time to develop overnight.

Easy Variations

Add Protein

• Cooked shredded chicken
• Italian sausage
• Ground turkey
• Leftover rotisserie chicken

Change the Beans

Use whatever you have in the pantry:

• Great Northern beans
• Pinto beans
• Black beans
• Chickpeas

Add More Vegetables

This soup is perfect for using leftover vegetables like:

• Mushrooms
• Bell peppers
• Kale
• Cabbage
• Sweet potatoes

What to Serve with Minestrone

• Garlic bread
• Warm crusty artisan bread
• Caesar salad
• Grilled cheese sandwiches
• Simple green salad

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• For longer storage, freeze without the pasta for up to 3 months. When ready to serve, thaw overnight and cook fresh pasta separately before adding it to the soup.