Steaming hot soup is the ultimate comfort food—a simple, nourishing bowl of broth, vegetables, and protein that warms you from the inside out. This recipe builds deep flavor by browning aromatics and simmering everything together, so you get a rich, satisfying soup with minimal effort. It’s endlessly adaptable, forgiving, and perfect for using up whatever vegetables you have on hand.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 2 large carrots, peeled and sliced into rounds (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried oregano
- ½ teaspoon (1 g) smoked paprika (optional)
- 8 cups (1.9 L) low-sodium chicken or vegetable broth
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 1 ½ cups (250 g) dried small pasta, such as ditalini or orzo
- 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
- 3 cups (90 g) fresh spinach or kale, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Add the garlic, thyme, oregano, and smoked paprika (if using). Cook for 1 minute until fragrant.
- Pour in the broth and add the diced tomatoes with their juices. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
- Stir in the pasta and beans. Continue simmering until the pasta is tender, about 10–12 minutes, stirring occasionally to prevent sticking.
- Turn off the heat and stir in the spinach or kale until wilted. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Tips
- Substitutions: Swap the pasta for rice, quinoa, or potatoes (add them earlier, as they take longer to cook). Use any beans you like—chickpeas or white beans work well. For a gluten-free option, use gluten-free pasta or add cooked rice at the end.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb liquid as it sits; add a splash of broth or water when reheating.
- Common mistake: Overcooking the pasta. Cook it just until al dente, as it will continue to soften in the hot soup. If you plan to freeze the soup, cook the pasta separately and add it when serving.
- Flavor boost: For a richer broth, add a Parmesan rind while simmering, or stir in a tablespoon of tomato paste with the garlic.
Serving Suggestions
Serve this soup with crusty bread or garlic toast for dipping. A side salad with a simple vinaigrette balances the warmth. For a heartier meal, top each bowl with shredded rotisserie chicken or a poached egg.
Variations
- Chicken noodle: Add 2 cups (280 g) of shredded cooked chicken with the pasta.
- Vegetarian minestrone: Add 1 cup (150 g) of chopped zucchini and 1 cup (100 g) of green beans with the pasta.
- Spicy kick: Stir in ½ teaspoon of red pepper flakes or a diced jalapeño with the garlic.
- Creamy tomato: Stir in ½ cup (120 ml) of heavy cream or coconut milk at the end.
Storage and Reheating
Cool the soup completely before storing. Refrigerate in an airtight container for up to 4 days. To freeze, omit the pasta or cook it separately; freeze the soup base for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals, stirring between. Add extra broth or water to loosen the soup if needed.
Frequently Asked Questions
Can I use fresh herbs instead of dried? Yes, use 3 times the amount of fresh herbs. Add them in the last 5 minutes of cooking to preserve their flavor.
Why is my soup too salty? This often happens if the broth is salted and you add salt before tasting. Use low-sodium broth and season at the end. If it’s too salty, add a potato half and simmer for 10 minutes, then remove it—it absorbs some salt.
Can I make this in a slow cooker? Yes. Sauté the vegetables and garlic first, then transfer everything except the pasta and spinach to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta 20 minutes before serving, then stir in the spinach.
How do I thicken the soup? Mash some of the beans against the side of the pot, or blend a cup of the soup and stir it back in. You can also mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it in; simmer for 2 minutes.
Can I use frozen spinach? Yes, thaw and squeeze out excess water before adding. Use about 1 cup (150 g) of thawed spinach.
Is this soup freezable? Yes, but if you added pasta, it will become mushy. Freeze the soup without pasta, then cook fresh pasta when reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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