Mediterranean Minestrone Soup
This Mediterranean version of minestrone is a warm, vegetable-filled soup that feels nourishing and bright at the same time. It has the heartiness of classic Italian minestrone but leans more into Mediterranean flavors like olive oil, fresh herbs, lemon, and a little smoked paprika for depth. The mix of beans, vegetables, pasta and broth creates a balanced bowl where each ingredient contributes to the overall richness. It’s the kind of soup that works for weeknights because it uses pantry staples and cooks quickly, yet it tastes slow-simmered. It’s also adaptable, which makes it easy to adjust based on what you have at home.
Total time: 45 minutes
Prep: 15 minutes
Cooking: 30 minutes
Ingredients
Base
2 tablespoons olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
Vegetables & Beans
1 zucchini, diced
1 cup chopped tomatoes (fresh or canned)
1 cup cooked cannellini or kidney beans
1 cup chopped spinach or kale
Broth & Seasoning
6 cups vegetable or chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
Salt and black pepper
Additions
1 cup small pasta (ditalini, elbow or small shells)
Juice of half a lemon
2 tablespoons chopped parsley
Grated Parmesan (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots and celery. Cook until softened.
Stir in the garlic and cook for a minute until fragrant.
Add zucchini and tomatoes. Cook for a few minutes to soften.
Sprinkle oregano, basil, smoked paprika, salt and pepper.
Pour in the broth, bring to a boil and then reduce to a simmer.
Add the pasta and beans. Stir well.
Simmer until the pasta is cooked and vegetables are tender.
Stir in spinach or kale and let it wilt.
Finish with lemon juice and parsley. Serve warm with Parmesan.
Tips
Sauté the vegetables slowly so they sweeten and deepen the flavor.
If using canned tomatoes, choose ones without added sugar.
Add the pasta later so it doesn’t become mushy.
If the broth reduces too much, add a splash of water.
Rinse canned beans well to remove excess salt.
Cut vegetables the same size so they cook evenly.
Add spinach at the end so it stays bright.
Taste before adding more salt because broth and Parmesan add saltiness.
A small piece of Parmesan rind in the pot adds richness.
If storing leftovers, cook the pasta separately so it doesn’t absorb too much broth.
Variations
Replace pasta with rice or quinoa for a different texture.
Add chickpeas instead of beans for a heartier bowl.
Use sweet potatoes for a sweeter, earthier flavor.
Add chopped artichokes for a more Mediterranean twist.
Replace spinach with Swiss chard or arugula.
Add a spoon of pesto on top for a fragrant finish.
Use crushed red pepper flakes for a spicy version.
Add green beans or peas for extra vegetables.
Use whole-wheat pasta for a more filling bowl.
Add lemon zest for a stronger citrus lift.
Q&A
Can I make this soup ahead?
Yes. It reheats well, especially if you cook pasta separately.
Can I freeze it?
Yes, but freeze without the pasta for the best texture.
Can I use canned beans?
Absolutely. Rinse them first.
Do I have to use pasta?
No. It works with rice or without any starch.
Can I make it vegan?
Yes. Use vegetable broth and skip Parmesan.
How do I thicken the soup?
Mash a few beans into the broth.
Can I add chicken?
Yes. Shredded cooked chicken works well.
Is zucchini required?
No. Replace it with mushrooms or bell peppers.
Can I use fresh herbs instead of dried?
Yes. Add them near the end.
How do I keep the pasta from getting soft?
Cook it separately and add portions directly into bowls.
Nutrition
(per serving, approximate)
Calories: 260
Protein: 10 g
Carbohydrates: 38 g
Fat: 8 g
Fiber: 7 g
Sodium: Varies by broth
Conclusion
Mediterranean minestrone is a versatile soup that highlights vegetables, herbs and simple pantry staples. The broth becomes rich from the combination of sautéed vegetables, beans and pasta. The lemon and parsley brighten the flavor at the end, making it feel fresh. It’s easy to adapt based on the season, and it’s filling enough to stand alone as a meal. You can enjoy it as a light lunch, prep it for the week or serve it as a cozy dinner with bread or a simple salad. It’s one of those recipes that is simple to cook yet generous in flavor, and it always tastes even better the next day.