Go Back Email Link
–+ servings
a picture of soup in a bowl with a spoon

Hearty Minestrone Soup

Hearty, flexible, and perfect for weeknight dinners, this minestrone soup is packed with vegetables, beans, and pasta in a rich tomato broth.
Print Recipe Add to Collection Add to Shopping List
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Click on serving size to scale this recipe

Course: Appetizer, Soup Recipes
Cuisine: American Italian
Keyword: minestrone soup recipe
Servings: 4
Calories: 201kcal
Author: Anne

Hearty Minestrone Soup

Equipment

Scale this Recipe 4

Ingredients

  • 1/2 tablespoon Olive Oil
  • 1 Medium Onion small dice
  • 3 cloves Garlic small dice
  • 1 1/2 cups Carrots chopped
  • 1/2 cup Celery chopped
  • 2 teaspoons Dried oregano
  • 4 cups Low Sodium Vegetable broth
  • 2 cups White Beans or red kidney beans
  • 1 cup Tomatoes diced - canned or fresh
  • 1 Zucchini Small, chopped
  • 1/4 cup Whole wheat pasta ditalini, small shells or elbows
  • 3 cups Baby spinach
  • 2 tablespoons Fresh herbs Optional for garnish
  • 1/4 cup Parmesan cheese Grated - optional for garnish
US Customary - Metric
Find an Ingredient Substitute

Instructions

  • Place oil, onions, garlic, celery, carrots, and zucchini into a Dutch oven or heavy pot. Saute for a few minutes until the vegetables start to soften.
  • Add the broth, tomatoes, pasta, and spices, cover and simmer on medium to low heat for 20 minutes.
  • Stir in the pasta and cook for 10 minutes longer. Add the beans and spinach, gently stir and allow the spinach to wilt.
  • Garnish with fresh herb and parmesan cheese and serve

Notes

This recipe serves 4. If you’re cooking for two, use the scale button in the recipe card to halve the ingredients, or make the full batch and enjoy leftovers or freeze portions for later. Cooking time will be the same.
Stir in up to 2 tablespoons of balsamic vinegar before serving the soup.
Store leftover soup in the refrigerator for up to 4 days in the refrigerator.
Freeze leftovers without the pasta for up to three months.
See the article above for recipe tips, variations and more.

Nutrition

Serving: 1cups | Calories: 201kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 406mg | Potassium: 851mg | Fiber: 10g | Sugar: 9g | Vitamin A: 10834IU | Vitamin C: 30mg | Calcium: 166mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Leave a comment and a star rating to let us know how it was!