Description
A hearty, veggie-packed Italian minestrone soup loaded with beans, pasta, and fresh vegetables simmered in a flavorful tomato broth perfect for a wholesome family meal.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini or kidney beans, drained and rinsed
1 cup small pasta (like ditalini or elbow macaroni)
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 cups baby spinach
2 tbsp chopped fresh parsley
Grated Parmesan (optional, for serving)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, celery, and garlic; sauté for 5 minutes until softened.
3. Stir in zucchini and green beans; cook another 3 minutes.
4. Add diced tomatoes, vegetable broth, beans, 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 8–10 minutes.
7. Stir in spinach and let wilt.
8. Taste and adjust seasoning if needed.
9. Serve warm, topped with parsley and Parmesan if desired.
Notes
Swap in seasonal vegetables like bell peppers or kale.
Use gluten-free pasta or skip the pasta and add cooked rice instead.
Minestrone tastes even better the next day as flavors deepen.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 8g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: minestrone soup, Italian vegetable soup, healthy soup recipe, hearty vegetarian meal