Mediterranean Minestrone Soup

Minestrone is one of those soups that feels warm and generous. It’s built from simple vegetables, pantry staples, and a few herbs, yet it tastes like something that simmered all afternoon. This Mediterranean version keeps the spirit of the classic but leans into bright vegetables, olive oil, and plenty of herbs. The mix of beans, pasta, and greens gives the soup a balanced, comforting feel that works for weeknights, meal prep, or feeding a crowd. You don’t need any special technique here. Just a large pot, a steady simmer, and a little patience while all the ingredients come together.

Total Time: About 55 minutes
Servings: 6 to 8

Ingredients

Olive oil: Enough for sautéing

Onion: 1 yellow onion, diced

Carrots: 2 cups, diced

Celery: 2 cups, diced

Garlic: 2–4 cloves, minced

Zucchini: 1 medium, diced

Yellow squash: 1 medium, diced

Green beans: 1 cup, trimmed and cut

Vegetable broth: As the soup base

Diced tomatoes: 1 can (15 oz)

Beans: 1 can kidney beans + 1 can cannellini beans, drained and rinsed

Pasta: Ditalini or small shells

Seasonings: Basil, oregano, Italian seasoning, crushed red pepper flakes, salt, and pepper

Greens: A few handfuls of fresh spinach

Topping: Grated Parmesan cheese

Instructions

Start the base.
Warm a little olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Stir every couple of minutes until the vegetables soften. This usually takes about 7 to 8 minutes.

Add garlic and squash.
Add the garlic and cook for a minute until fragrant. Stir in the zucchini and yellow squash. Let them cook for another 3 to 4 minutes so they release some moisture.

Add green beans, tomatoes, and broth.
Pour in the diced tomatoes with their liquid, then add the green beans. Follow with the vegetable broth. Bring the pot to a gentle boil.

Season it.
Sprinkle in basil, oregano, Italian seasoning, a pinch of crushed red pepper flakes, salt, and black pepper. Lower the heat to a steady simmer.

Add beans and pasta.
Stir in the kidney beans and cannellini beans. Add the pasta and let everything simmer until the pasta is cooked. Depending on the shape, this usually takes 10 to 12 minutes.

Finish with spinach.
Add the fresh spinach and let it wilt into the soup. Taste and adjust the seasoning.

Serve.
Ladle the soup into bowls and top with grated Parmesan.

Tips

Cut the vegetables into similar sizes so they cook evenly.

If your broth tastes mild, add a splash more seasoning or a little extra salt.

If the soup thickens too much, add more broth or a bit of hot water.

Stir the pasta occasionally to keep it from sticking at the bottom.

Add the spinach right at the end to keep its color bright.

Use a mix of beans for better texture instead of just one type.

If you prefer a softer soup, simmer the vegetables a bit longer before adding pasta.

Taste the broth before adding more crushed red pepper; a little goes a long way.

Let the soup rest for 10 minutes before serving to help the flavors settle.

Variations

Swap spinach with kale or chard for a sturdier green.

Use chickpeas instead of kidney beans.

Replace pasta with cooked barley or farro for a heartier bowl.

Add a Parmesan rind during simmering for deeper flavor.

Stir in a spoon of pesto at the end for a brighter herbal finish.

Add diced potatoes if you want the soup to be more filling.

Use fire-roasted tomatoes for a smoky flavor.

Add a squeeze of lemon before serving for freshness.

Make it spicy with more crushed red pepper or a pinch of chili powder.

Q&A

Can I use chicken broth instead of vegetable broth?
Yes, the flavor will be slightly richer.

Can I skip the pasta?
You can leave it out or replace it with rice or another grain.

Does the soup freeze well?
It freezes best without the pasta. Add fresh pasta when reheating.

Can I use fresh tomatoes?
Yes, but canned tomatoes add a deeper flavor.

Can I prepare this ahead?
The soup keeps well for up to four days in the fridge.

Does the pasta get mushy?
Over time, yes. If storing, cook the pasta separately.

Can I use frozen vegetables?
Frozen green beans or spinach work fine.

Can I add protein?
Cooked chicken or turkey works if you want something extra.

Can I make it gluten-free?
Use gluten-free pasta or switch to a grain like quinoa.

How do I thicken the soup?
Simmer it uncovered for a bit or mash a small portion of the beans.

Nutrition

(per serving, approximate)

Calories: 260
Protein: 11g
Carbs: 40g
Fat: 7g
Fiber: 9g
Sodium: Varies by broth
Sugar: 8g

Conclusion

This Mediterranean Minestrone Soup is simple to pull together, and the ingredients are easy to find. It has a warm, balanced flavor that comes from the mix of vegetables, beans, tomatoes, and herbs. The pasta and beans make it satisfying, while the spinach gives it a fresh finish. It works for meal prep, and it’s flexible enough to adjust based on whatever ingredients you have. Serve it with a little Parmesan on top and some crusty bread on the side, and you have a bowl that feels wholesome and comforting without being heavy. If you enjoy flexible, vegetable-forward cooking, this is one of those recipes you’ll come back to often.