Tuscan Minestrone

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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This Tuscan Minestrone is a hearty, flavorful soup that’s perfect for any season. Packed with fresh vegetables and fragrant herbs, it’s a comforting classic that’s both nutritious and satisfying.

Ingredients for Tuscan Minestrone

Olive oil is the base for sautéing, imparting a subtle richness. Onion and garlic provide an aromatic foundation, bringing depth to the soup. Carrots and celery offer sweetness and texture, while zucchini adds a fresh, mild flavor. Green beans give a slight crunch, balancing the soft textures. Diced tomatoes contribute acidity and a touch of sweetness. Vegetable broth forms the flavorful liquid base. Cannellini beans add creaminess and protein. Dried oregano and basil give it that classic Italian flair. Pasta shells soak up the broth, making the soup heartier. Finally, spinach adds vibrant color and nutrients, while Parmesan cheese (if using) rounds out the flavors with a savory finish.

Tips & Tricks

  • If you prefer a thicker soup, mash some of the beans before adding them to the pot.
  • Use low-sodium broth if you’re watching your salt intake; you can always adjust seasoning to taste later.
  • Feel free to swap in other seasonal veggies like kale or butternut squash.

Serving Suggestions

This minestrone pairs beautifully with a slice of crusty bread or a side of garlic toast. A simple mixed green salad with a tangy vinaigrette can complement the soup’s richness. For a heartier meal, add a side of grilled cheese sandwiches.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! It actually tastes better the next day as the flavors meld together.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
Can I freeze it?
Yes, but avoid adding the pasta before freezing as it can get mushy. Cook fresh pasta when you’re ready to serve.

Tuscan Minestrone Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté for about 5 minutes until they turn translucent, stirring occasionally to prevent burning. This step builds the base flavor.

Next, toss in the carrots and celery. Let them cook for about 7 minutes, stirring occasionally. You're looking for them to soften slightly, which will help them absorb the soup's flavors.

Now, add the zucchini and green beans. Cook these for another 5 minutes, letting the zucchini soften and the beans start to tenderize. They’ll finish cooking in the broth.

Pour in the diced tomatoes, vegetable broth, and cannellini beans. Stir everything together, then season with oregano, basil, and a good pinch of salt and pepper. Bring the pot to a boil, then reduce to a simmer.

Add the pasta shells and let them cook for about 10 minutes, or until they're al dente. Stir occasionally to ensure even cooking and prevent sticking.

Finally, stir in the spinach and cook for about 2 minutes until it wilts nicely. Your soup is now ready to serve, with an optional sprinkling of Parmesan cheese on top.

Why You'll Love This Recipe

  • Rich in vegetables and fiber, it’s a wholesome meal.
  • Quick to prepare with everyday ingredients.
  • Customizable to suit different tastes and dietary needs.
  • Perfect for meal prep — it tastes even better the next day!

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/2 cup small pasta shells
2 cups fresh spinach, roughly chopped
1/4 cup grated Parmesan cheese (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in carrots and celery, cook until softened, about 7 minutes.
4. Add zucchini and green beans, cook for another 5 minutes.
5. Stir in diced tomatoes, vegetable broth, and cannellini beans.
6. Season with oregano, basil, salt, and pepper.
7. Bring to a boil, then reduce heat to a simmer.
8. Add pasta shells and cook until al dente, about 10 minutes.
9. Stir in spinach and cook until wilted, about 2 minutes.
10. Serve hot, topped with Parmesan cheese if desired.

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