Description
A hearty and comforting Italian minestrone soup loaded with vegetables, beans, pasta, and rich tomato broth perfect for a cozy lunch or light dinner.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1 cup green beans, trimmed and chopped
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
6 cups vegetable broth
1 cup small pasta (like ditalini or elbow)
2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
2 cups baby spinach or kale
2 tbsp chopped fresh basil
Grated Parmesan cheese, for serving
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
3. Stir in garlic, zucchini, and green beans; cook for 2 minutes.
4. Add diced tomatoes, beans, broth, Italian seasoning, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add pasta and cook until tender, about 10 minutes.
7. Stir in spinach and fresh basil; cook until wilted.
8. Taste and adjust seasoning as needed.
9. Serve hot with grated Parmesan cheese on top.
Notes
For extra richness, stir in a splash of olive oil or pesto before serving.
This soup freezes beautifully — cool completely before storing.
Swap pasta for quinoa or rice for a gluten-free option.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: minestrone, vegetable soup, Italian soup, healthy dinner, vegetarian soup, one pot meal