Step 1: Prepare the Vegetables
Peel and finely dice the onion and carrots.
Wash and chop the celery into small pieces.
Dice the courgette into bite-sized cubes and crush the garlic.
Keeping the vegetables roughly the same size helps them cook evenly.
Step 2: Soften the Onion, Carrots and Celery
Place a large non-stick saucepan or soup pot over medium heat.
Lightly coat with low-calorie cooking spray, following the product instructions.
Add the onion, carrots and celery.
Cook for 7–8 minutes, stirring regularly, until the vegetables begin to soften.
If they start sticking, add a splash of water.
Step 3: Add the Garlic and Herbs
Stir in the crushed garlic, oregano, dried basil and smoked paprika.
Cook for approximately 1 minute, stirring continuously, until fragrant.
Add the tomato purée and stir well to coat the vegetables.
Step 4: Add the Tomatoes and Stock
Pour in the chopped tomatoes and vegetable stock.
Add the bay leaf and stir everything together.
Bring to a gentle boil, then reduce the heat.
Simmer uncovered for 10 minutes to allow the flavours to develop.
Step 5: Add the Courgette and Beans
Stir in the diced courgette and drained cannellini beans.
Continue simmering for another 5 minutes.
The courgette should begin to soften while the beans warm through.
Step 6: Cook the Pasta
Add the dried pasta directly to the soup.
Stir well and simmer for approximately 8–12 minutes, or according to the packet instructions, until the pasta is tender.
Stir occasionally to prevent the pasta from sticking to the bottom.
If the soup becomes too thick, add a little extra hot water or stock.
Step 7: Add the Spinach
Stir in the fresh spinach during the final 2 minutes of cooking.
Allow it to wilt gently into the hot soup.
Remove the bay leaf.
Taste and season with black pepper and a little salt if required.
Step 8: Serve
Ladle the minestrone soup into six bowls.
Garnish with freshly chopped parsley or basil.
Serve warm and enjoy the comforting combination of vegetables, beans and pasta.
Tips for Making the Best Minestrone Soup
1. Cut the Vegetables into Small Pieces
Small, evenly sized vegetables create a more balanced texture and make the soup easier to eat.
2. Don’t Overcook the Pasta
Small pasta shapes cook quickly.
Check the packet instructions and stop cooking once the pasta is just tender.
3. Use Cannellini Beans for Extra Texture
Cannellini beans have a soft, creamy texture and mild flavour that work beautifully in tomato-based soups.
4. Adjust the Consistency
Minestrone naturally thickens as the pasta absorbs liquid.
Add extra stock or hot water if you prefer a lighter broth.
5. Add Fresh Greens at the End
Spinach cooks very quickly, so adding it just before serving helps preserve its colour and texture.
6. Make It Ahead
If preparing the soup in advance, cook and store the pasta separately.
This prevents it from becoming too soft while the soup is stored.
Easy Minestrone Soup Variations
Minestrone Soup Without Pasta
Leave out the pasta and add an extra 150g of cannellini beans or chopped vegetables.
This creates a hearty vegetable and bean soup.
Minestrone with Red Kidney Beans
Replace the cannellini beans with drained and rinsed red kidney beans for a slightly firmer texture.
Spicy Minestrone Soup
Add ¼ teaspoon chilli flakes with the dried herbs for a gentle warming kick.
Minestrone with Cabbage
Replace the spinach with 100g finely shredded cabbage.
Add it during the final 5–7 minutes of cooking.
Minestrone with Green Beans
Add 150g chopped green beans alongside the courgette.
They bring extra colour and a lovely fresh texture.
Minestrone with Chicken
Add 200g cooked, shredded skinless chicken breast during the final 5 minutes.
Make sure the chicken is thoroughly reheated before serving.
What to Serve with Minestrone Soup
This hearty soup can be enjoyed as a complete light meal, but it also pairs beautifully with simple accompaniments.
Wholemeal toast: A slice of toasted wholemeal bread is perfect for dipping into the tomato broth.
Fresh green salad: A crisp salad adds freshness and contrast.
Grilled chicken: Serve with lean grilled chicken if you want a more substantial meal.
Roasted vegetables: Roasted peppers, broccoli or courgettes make a delicious side dish.
Fresh herbs: Extra basil or parsley adds a lovely finishing touch.
How to Store Minestrone Soup
Refrigerating
Allow the soup to cool promptly and transfer it to airtight containers.
Refrigerate within two hours and store for up to 3 days.
For the best texture, store cooked pasta separately from the soup.
Freezing
The vegetable and bean soup base freezes well for up to 3 months.
For best results, freeze it before adding the pasta and spinach.
When ready to serve, thaw the soup in the refrigerator, reheat thoroughly and add freshly cooked pasta and spinach.
Reheating
Reheat in a saucepan over medium heat, stirring occasionally, until steaming hot throughout.
Add a little water or vegetable stock if the soup has thickened.
Only reheat the portion you plan to eat.
Approximate Nutritional Information
Per serving, based on 6 portions:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 7g |
| Carbohydrates | 29g |
| Fat | 1g |
| Fibre | 7g |
These values are estimates and will vary depending on the pasta, beans, stock and cooking spray used.
Frequently Asked Questions
Is minestrone soup healthy?
Minestrone can be a nutritious meal because it contains a variety of vegetables, beans and pasta. This homemade version uses a vegetable-rich broth without butter or cream.
Can I make minestrone soup without pasta?
Yes. Simply leave out the pasta and add extra beans or vegetables for a satisfying alternative.
What beans are best for minestrone soup?
Cannellini beans are a popular choice because of their mild flavour and creamy texture. Kidney beans, borlotti beans and butter beans also work well.
Can I use frozen vegetables?
Absolutely. Frozen carrots, green beans, spinach and other vegetables can be used to save preparation time.
Can I make minestrone soup ahead of time?
Yes. Prepare the soup base ahead and cook the pasta separately to prevent it from absorbing too much liquid.
Why does my minestrone soup become thick?
The pasta continues absorbing liquid as the soup stands. Add a little extra stock when reheating to restore the desired consistency.
Can I freeze homemade minestrone soup?
Yes. For the best texture, freeze the soup base without pasta and add freshly cooked pasta after reheating.
Is this minestrone soup suitable for vegans?
Yes, provided you use vegan-friendly vegetable stock and pasta made without eggs or other animal ingredients.
Can I use wholemeal pasta?
Yes. Wholemeal pasta works well and adds a slightly nutty flavour. Follow the packet instructions for the correct cooking time.
Final Thoughts
This healthy minestrone soup is a delicious way to enjoy a variety of vegetables in one comforting bowl.
With tender carrots, courgette, celery, cannellini beans, pasta and a rich tomato broth, it’s colourful, filling and full of homemade flavour.
Whether you’re preparing a family dinner, looking for an easy lunch or making a batch of soup for the week ahead, this simple Italian-inspired recipe is a wonderful choice.
Enjoy it with fresh herbs, a slice of wholemeal toast or simply on its own for a warm and satisfying meal.
