This hearty, vegetable-packed soup starts with a classic base of onion, carrots, and celery softened in olive oil, then built up with garlic, tomato paste, and diced tomatoes for deep, savory flavor. Cannellini beans add creaminess and protein, while diced zucchini and a big handful of baby spinach bring color and freshness to every spoonful. Dried oregano, basil, and thyme keep the broth aromatic and comforting, and small gluten free pasta shapes soak up all that flavor as they simmer to just-tender perfection. It’s a cozy, ladle-worthy bowl that comes together in one pot with minimal fuss. Finished with fresh basil leaves for a bright, herby lift, this minestrone is a satisfying, produce-forward option that fits neatly into a vegetarian kitchen.
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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 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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