Go Back
–+ servings
An overhead photo looking at a bowl of minestrone soup. There are two additional bowls cut out of the frame.
Print Recipe
4.80 from 20 votes

Minestrone Soup

This minestrone soup combines loads of fresh vegetables with beans and pasta in a delicious tomato broth. It's healthy, comforting and sure to become a new family favorite!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: Italian
Keyword: minestrone soup
Servings: 6
Author: Brittany Mullins

Equipment

Ingredients

  • 2 Tablespoons extra virgin olive oil divided
  • 1 medium yellow onion chopped
  • 2 large carrots peeled and chopped
  • 2 celery ribs chopped
  • 1 medium gold potato peeled and chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 28 ounce can fire roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon sea salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • pinch of red pepper flakes
  • 1 cup green beans trimmed and cut into 1/2-inch pieces
  • 1 medium zucchini chopped into small cubes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 3 cups spinach
  • 1 cup ditalini pasta or small shell pasta
  • 1 Tablespoon lemon juice
  • ¼ cup fresh parsley chopped, plus more for serving
  • freshly grated Parmesan cheese for serving

Instructions

  • Heat 1 Tablespoon olive oil over medium heat. Add onion, carrots, celery and potato and cook until onions are translucent and fragrant, about 7 minutes. Add in garlic, basil, thyme and oregano and sauté for 2-3 minutes more.
    Chopped veggies for minestrone soup in a large pot.
  • Next add in diced tomatoes, vegetable broth, bay leaf, red pepper flakes, salt and pepper. Bring to a boil, lower heat to medium low, cover and let simmer for about 15 minutes.
    A large pot with veggies for minestrone soup, vegetable broth has just been added to the pot.
  • Remove lid and stir in green beans, zucchini, kidney beans and pasta. Continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.
    Additional minestrone soup ingredients added to a large pot, including green beans, zucchini, kidney beans and pasta.
  • Remove the pot from the heat, remove bay leaf and stir in spinach, lemon juice, remaining oil and fresh parsley. Taste and season with more salt, pepper and additional spices, to taste.
    Spinach added to a large pot containing ingredients for minestrone soup.
  • Pour soup into bowls and serve with grated Parmesan cheese on top.

Video

Notes

  • Note: Pasta will soak up some of the liquid so if serving leftovers you might need to add more broth or water to the soup. 
  • Want more protein? Add in another 15 ounce can of beans or ground turkey or beef. Cook ground turkey or beef along with onions, carrots and celery in the first step.

Nutrition

Serving: 1/6 of recipe without parmesan | Calories: 317kcal | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 875mg | Potassium: 808mg | Fiber: 9g | Sugar: 10g