Rainy Day Minestrone Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, vegetable-packed soup perfect for chilly, rainy days, with tender beans, pasta, and a touch of Parmesan. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs dried cannellini beans, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 40 min Serves 6 Mediterranean cuisine 180 cal/serving

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Ingredients

1 cup dried cannellini beans
2 medium, diced carrots
2 stalks, diced celery
1 medium, diced zucchini
3 cloves, minced garlic
2 cups tomato sauce
4 cups vegetable broth
1/2 cup whole wheat pasta
2 tbsp olive oil
1/4 cup, chopped fresh basil
1/4 cup, grated Parmesan cheese

Equipment for this recipe

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Instructions

Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add diced carrots, celery, and zucchini — sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Add cannellini beans, tomato sauce, and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 25 minutes until beans are tender.
Step 3: Meanwhile, cook 1/2 cup whole wheat pasta in a separate pot according to package instructions. Reserve 1/2 cup pasta water before draining.
Step 4: Stir cooked pasta into the soup, adding reserved pasta water as needed to reach desired consistency. Season with salt and pepper. Garnish with basil and Parmesan before serving.

Frequently asked questions

How long does Rainy Day Minestrone Soup take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rainy Day Minestrone Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried cannellini beans from drying out.

Can I substitute ingredients in Rainy Day Minestrone Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rainy Day Minestrone Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rainy Day Minestrone Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.