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Minestrone Soup

A comforting and nutritious minestrone soup packed with vegetables, beans, and pasta, perfect for a wholesome meal on a busy weeknight.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Aromatic Vegetables
  • 3 to 4 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small
  • 1 1/2 cups zucchini, diced small
  • 1 1/2 cups carrots, peeled and sliced thin
  • 1 cup celery, sliced thin
  • 4 cloves garlic, minced
Soup Base
  • 64 ounces low-sodium vegetable broth
  • 1 1/2 cups small macaroni shells or small shell pasta
  • 2 14.5-ounce cans petite diced tomatoes (with juice)
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 15-ounce can great northern white beans or cannellini beans, drained and rinsed
  • 1 15-ounce can cut green beans, drained and rinsed
  • 2 pieces bay leaves
Herbs and Seasonings
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon pepper, or to taste
Fresh Ingredients
  • 2 1/2 to 3 cups fresh spinach, tightly packed
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice (optional)
  • freshly grated parmesan cheese (optional, for garnishing)

Method
 

Preparation
  1. In a very large Dutch oven or stockpot, add the olive oil and heat over medium-high heat.
  2. Add the diced onion, zucchini, carrots, and celery, sautéing for about 10 minutes until the vegetables begin to soften while stirring intermittently.
  3. Stir in the minced garlic and sauté for another 1 to 2 minutes.
Cooking
  1. Pour in the vegetable broth along with the macaroni, diced tomatoes (and juice), kidney beans, white beans, green beans, bay leaves, basil, thyme, oregano, rosemary, and pepper. Bring the mixture to a boil.
  2. Allow to boil gently for approximately 15 minutes or until the macaroni is thoroughly cooked.
  3. Add the spinach, parsley, and optional lemon juice, boiling for another 1 to 2 minutes until everything is wilted and vibrant.
  4. Taste the soup, adjusting the salt and other seasonings as necessary. Remove the bay leaves and optionally garnish with parmesan.
Serving
  1. Serve the soup immediately and watch it disappear!

Notes

This minestrone soup is versatile and can be paired with crusty bread, a light salad, or cheese toast. For storage, refrigerate leftovers in an airtight container for up to three days or freeze for up to three months.