Classic Minestrone Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty vegetable and bean soup with pasta and fresh herbs, ideal for chilly days. This italian-inspired soups ready in about 55 minutes pairs olive oil, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 2, diced carrots
• 2 stalks, diced celery
• 1, diced onion
• 2 cloves, minced garlic
• 1 can (15 oz), drained cannellini beans
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1, diced zucchini
• 1/2 cup small pasta shapes
• 2 cups spinach
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 diced carrots, 2 diced celery stalks, 1 diced onion, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are softened and fragrant.
2. Step 2: Stir in 1 can (15 oz) drained cannellini beans, 4 cups vegetable broth, 1 can (14 oz) diced tomatoes, 1 diced zucchini, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes.
3. Step 3: Add 1/2 cup small pasta shapes and 2 cups fresh spinach. Cook for 8-10 minutes, or until the pasta is tender and the spinach has wilted completely.