Minestrone Soup

4.80 from 20 votes

This minestrone soup combines loads of fresh vegetables with beans and pasta in a delicious tomato broth. It's healthy, comforting and sure to become a new family favorite!

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Italian

Servings:

Author: Brittany Mullins

Equipment

Dutch oven

Ingredients

2 Tablespoons extra virgin olive oil divided
1 medium yellow onion chopped
2 large carrots peeled and chopped
2 celery ribs chopped
1 medium gold potato peeled and chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 28 ounce can fire roasted diced tomatoes
6 cups low-sodium vegetable broth
1 bay leaf
1 teaspoon sea salt plus more to taste
1 teaspoon black pepper plus more to taste
pinch of red pepper flakes
1 cup green beans trimmed and cut into 1/2-inch pieces
1 medium zucchini chopped into small cubes
1 15 ounce can of kidney beans, drained and rinsed
3 cups spinach
1 cup ditalini pasta or small shell pasta
1 Tablespoon lemon juice
¼ cup fresh parsley chopped, plus more for serving
freshly grated Parmesan cheese for serving

Instructions

Heat 1 Tablespoon olive oil over medium heat. Add onion, carrots, celery and potato and cook until onions are translucent and fragrant, about 7 minutes. Add in garlic, basil, thyme and oregano and sauté for 2-3 minutes more.
Next add in diced tomatoes, vegetable broth, bay leaf, red pepper flakes, salt and pepper. Bring to a boil, lower heat to medium low, cover and let simmer for about 15 minutes.
Remove lid and stir in green beans, zucchini, kidney beans and pasta. Continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.
Remove the pot from the heat, remove bay leaf and stir in spinach, lemon juice, remaining oil and fresh parsley. Taste and season with more salt, pepper and additional spices, to taste.
Pour soup into bowls and serve with grated Parmesan cheese on top.

Video

Notes

Note: Pasta will soak up some of the liquid so if serving leftovers you might need to add more broth or water to the soup.
Want more protein? Add in another 15 ounce can of beans or ground turkey or beef. Cook ground turkey or beef along with onions, carrots and celery in the first step.
Allow the soup to cool slightly before storing it in an airtight container in the refrigerator for 4-5 days. I don't recommend freezing this soup as the vegetables, bean and pasta texture will change.

Nutrition