Hearty Vegetable Minestrone Soup with Cannellini Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A nutrient-packed soup loaded with seasonal vegetables, beans, and herbs, simmered to perfection in a savory broth. This italian-inspired soups (vegetarian) ready in about 60 minutes pairs olive oil, diced onion, diced carrots 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
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can, drained and rinsed cannellini beans
• 2 cups, chopped kale
• 1 cup ditalini pasta
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 can diced tomatoes (with juice), 4 cups vegetable broth, 1 can drained cannellini beans, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
4. Step 4: Add 2 cups chopped kale and 1 cup ditalini pasta. Simmer for 10-12 minutes until pasta is tender and kale is wilted.
5. Step 5: Adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.