Minestrone Soup

Jul 11, 2024Josh Allen
Minestrone Soup

Are you ready to dive into the world of hearty, flavorful soups? Look no further than the classic Italian favorite - Minestrone Soup! This veggie-packed dish is not only delicious but also incredibly easy to make. Let's get cooking!

What ingredients do you need?

Gather up your veggies - carrots, celery, zucchini, and tomatoes. Don't forget the beans - kidney beans or cannellini beans work great. Add in some pasta, vegetable broth, and a sprinkle of Italian herbs. And of course, a generous amount of Parmesan cheese for that extra flavor kick!

How do you make it?

Start by sautéing onions, carrots, and celery in a large pot until they're nice and soft. Then, add in the zucchini, tomatoes, beans, and broth. Let it all simmer together until the flavors meld beautifully. Stir in the pasta and cook until al dente. Finish off with a sprinkle of herbs and cheese. Voilà, your Minestrone Soup is ready to be devoured!

Any tips for the perfect Minestrone?

Feel free to customize your Minestrone Soup with your favorite veggies. Want some extra protein? Add in some cooked chicken or sausage. Don't be afraid to experiment and make it your own! And remember, the longer it simmers, the more flavorful it becomes. So, be patient and let the magic happen!

So, what are you waiting for? Grab your apron and get ready to whip up a pot of Minestrone Soup that will warm your soul and satisfy your taste buds. It's a soup-er easy recipe that will have you coming back for seconds (and maybe even thirds)! Enjoy!

Makes: 6 servings

Cook Time: 30 min

Calories: 219kcal/serving


  • 1 tbsp olive oil
  • 3 large carrots finely chopped
  • 2 stalks celery sliced
  • ½ medium onion finely diced
  • 1 tsp garlic minced
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 28 ounces canned diced tomatoes with juice
  • 4 cups reduced sodium chicken broth
  • 15 oz canned red kidney beans rinsed (about 2 cups)
  • 1 ½ cups Rotini pasta dry
  • 2 cups fresh spinach chopped
  • shredded/grated Parmesan and thinly sliced fresh basil leaves for garnish, (optional)


  1. In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
  2. Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
  3. Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
  4. Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
  5. Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.


  • Planned Leftovers: If you're planning for leftovers, cook the pasta separately and add it to each bowl individually. If pasta is stored in the soup, it will absorb the broth and get mushy.
  • You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.
  • This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.
  • Rinse canned beans in cold water to rinse off any preservatives and extra sodium.

Author: Holly Nilsson


More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment