Mediterranean Italian Minestrone Soup

This Mediterranean Italian Minestrone Soup is a wholesome, hearty, and colorful dish packed with fresh vegetables, beans, and pasta simmered in a savory tomato-based broth. It’s simple, comforting, and nourishing — the kind of soup that feels like a warm hug in a bowl. Perfect for busy weeknights or a cozy lunch, this classic Italian-inspired recipe highlights Mediterranean ingredients that bring both flavor and nutrition to the table.

Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6

Ingredients:

Vegetables & Base:

1 onion, chopped

2 carrots, chopped

2 tomatoes (diced) or 1 can crushed tomatoes

1 potato, cubed

1 cup green beans, chopped

1 cup spinach or kale

1 can kidney beans, rinsed

½ cup small pasta (like ditalini or elbow)

3 garlic cloves, minced

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

4 cups vegetable broth

Instructions:

Sauté the Aromatics:
In a large soup pot, heat the olive oil over medium heat. Add chopped onion and carrots. Sauté for about 5 minutes, until softened and fragrant.

Add Garlic and Tomatoes:
Stir in the minced garlic and diced (or crushed) tomatoes. Cook for 2–3 minutes to let the flavors blend and the tomatoes release their juices.

Add Vegetables and Seasoning:
Add the cubed potato, green beans, oregano, basil, salt, and pepper. Stir to coat everything evenly in the tomato mixture.

Pour in the Broth:
Add the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for about 15–20 minutes, until the vegetables are tender.

Add Pasta and Beans:
Stir in the pasta and kidney beans. Continue cooking for another 8–10 minutes, or until the pasta is al dente.

Add Greens and Finish:
Stir in the spinach or kale during the last 2–3 minutes of cooking. Adjust salt and pepper to taste.

Serve:
Ladle the soup into bowls, drizzle with a little extra olive oil if desired, and enjoy warm with crusty bread or a sprinkle of Parmesan cheese (optional).

Tips & Variations

Use seasonal vegetables.
Minestrone is flexible — use what’s in season. In summer, try zucchini and bell peppers. In winter, add root vegetables like parsnips or sweet potatoes for a heartier version.

Control the texture.
If you prefer a thicker soup, mash a few cooked beans or potatoes directly in the pot before serving. For a lighter texture, add a bit more broth or water.

Pasta options.
Small shapes like ditalini, elbow, or mini shells work best. Whole wheat or gluten-free pasta can be used for extra fiber or dietary needs. To prevent mushy pasta, cook it separately and add it right before serving — especially if you plan to store leftovers.

Boost the flavor.
Add a Parmesan rind while simmering the soup for a rich, savory depth (remove before serving). A splash of balsamic vinegar or lemon juice at the end brightens the flavor.

Protein swaps.
Instead of kidney beans, try cannellini, chickpeas, or lentils. You can also add shredded chicken or turkey for a non-vegetarian twist.

Make it vegan or dairy-free.
Skip any cheese garnish and ensure your pasta doesn’t contain eggs. Drizzle with olive oil or top with a sprinkle of nutritional yeast for a savory finish.

Storage tips.
This soup stores beautifully. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. If frozen, leave out the pasta and greens until reheating — they’re best added fresh.

Serving ideas.
Serve with toasted sourdough, garlic bread, or a side of Mediterranean salad. A spoonful of pesto stirred into the bowl adds an aromatic finish.

Q&A

Q: Can I use canned vegetables instead of fresh?
Yes, but fresh or frozen vegetables give the best flavor and texture. If using canned ones, add them near the end of cooking so they don’t become too soft.

Q: How can I make this soup thicker?
Mash a few beans or potatoes with the back of a spoon and stir them into the soup. It naturally thickens the broth without any cream or flour.

Q: What’s the best way to store and reheat it?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of water or broth if it thickens too much.

Q: Can I cook this in a slow cooker?
Yes. Add all the ingredients except pasta and greens to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add pasta and greens during the last 30 minutes.

Q: Is it okay to freeze minestrone soup?
Definitely. Just leave out the pasta and greens before freezing. Add them fresh when you reheat the soup to keep the texture perfect.

Nutrition

(Per Serving — about 1 ½ cups)

Calories: ~230 kcal

Protein: 9 g

Carbohydrates: 35 g

Fat: 7 g

Fiber: 8 g

Sugar: 7 g

Sodium: 600 mg

Vitamin A: 80% DV

Vitamin C: 40% DV

Iron: 15% DV

(Values vary depending on portion size and ingredient brands.)

Conclusion

This Mediterranean Italian Minestrone Soup is the kind of dish that makes healthy eating feel effortless. It’s rich in fiber, packed with vegetables, and naturally low in fat — all while delivering deep, comforting flavor. Whether you enjoy it as a light main course or a starter, it’s a nourishing way to bring the warmth of the Mediterranean to your table.

Serve it with a drizzle of olive oil, a sprinkle of Parmesan, or a slice of crusty bread, and you’ve got a cozy, balanced meal that’s as satisfying as it is wholesome.