Wash all fresh vegetables thoroughly under cold running water. Peel the carrots and onion. Trim the celery stalks and remove any leaves. Finely dice the onion, carrots, and celery into uniform pieces roughly 1/4-inch in size—this helps them cook evenly and creates that traditional minestrone texture. Pro tip: Pro tip: Cut your vegetables into similar sizes so they cook at the same rate. This is key to a cohesive minestrone with pasta.

Dice your zucchini, bell pepper, and green beans into roughly 1/4-inch to 1/2-inch pieces. Mince your garlic cloves finely. If using fresh spinach, roughly chop it. Having everything prepped before you start cooking makes the process smooth and stress-free. Pro tip: Mise en place (everything in its place) is essential for making this minestrone soup recipe run smoothly.

Heat 2 tablespoons of olive oil in your large pot over medium heat. Once shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and the onion becomes translucent. This aromatic base—called soffritto in Italian—is the foundation of your minestrone recipe. Pro tip: Don't rush this step. The slower, gentle cooking of these vegetables creates a deeper, more complex flavor base that makes all the difference in a traditional minestrone.

Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic as it will become bitter. You should smell that wonderful garlicky aroma wafting through your kitchen—this is how you know it's perfect for your easy minestrone soup. Pro tip: If your garlic starts to brown, immediately add the tomatoes to prevent burning.

Pour in the crushed tomatoes (with their juices) and stir well, scraping the bottom of the pot to release any caramelized bits. These browned bits add incredible depth to your minestrone. Cook for 2 minutes, stirring occasionally. Pro tip: San Marzano tomatoes are prized for this recipe because they have fewer seeds and thinner skins, creating a silkier minestrone soup.

Add the vegetable broth, cannellini beans (drained and rinsed), dried oregano, dried basil, bay leaf, salt, and pepper. Stir well to combine. Bring the mixture to a gentle boil, then reduce heat to medium-low. This is the foundation of your healthy minestrone soup. Pro tip: Rinsing canned beans removes excess sodium and the gassy compounds, making your minestrone with pasta easier to digest.

Once your broth is simmering gently, add the diced carrots (if they weren't fully tender from the soffritto), bell pepper, green beans, and zucchini. Stir well. Let this simmer for 15 minutes until the vegetables are tender-crisp. You want them cooked through but still with a bit of texture. Pro tip: Adding heartier vegetables (like green beans) before more delicate ones (like zucchini) ensures everything finishes cooking at the same time, crucial for a balanced minestrone recipe.

Increase heat to bring the soup to a gentle boil. Add the small pasta and cook for 8-10 minutes until al dente (tender but still with a slight bite). Stir occasionally to prevent sticking. This is the signature element that transforms this into a true minestrone with pasta. Pro tip: Cooking the pasta in the soup itself rather than separately allows it to absorb the flavorful broth, making your minestrone even more delicious. It also saves you a dish!

If using fresh spinach, add it now and stir until it wilts, about 1-2 minutes. Taste your minestrone soup and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf. Stir in fresh parsley and add the final tablespoon of olive oil for richness. Pro tip: Adding fresh herbs at the very end of cooking this traditional minestrone preserves their bright flavor and aroma—don't skip this step!

Ladle your finished minestrone into bowls and serve immediately. Top each bowl with grated Parmesan cheese and a sprinkle of fresh basil if desired. A crusty slice of Italian bread alongside is the perfect complement to this classic minestrone recipe. Pro tip: For the most authentic experience, drizzle a small amount of your best extra virgin olive oil onto each bowl just before serving.