This hearty, vegetable-packed soup is loaded with tender carrots, celery, and zucchini, simmered in a rich tomato-and-broth base until deeply flavorful. Cannellini beans and crisp green beans add heartiness and texture in every spoonful, while garlic, oregano, and basil keep the broth savory and aromatic. A handful of baby spinach stirred in at the end brightens things up right before serving. Small pasta rounds out the bowl, soaking up all that slow-simmered flavor for a comforting, satisfying result. It's an easy one-pot dinner that comes together with pantry staples, and it fits neatly into a gluten free rotation without sacrificing any of the classic minestrone comfort.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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