Minestrone Soup

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This delicious minestrone soup recipe is so easy to make. Veggies, noodles, beans, and the perfect broth come together for the perfect comforting dinner.

Prep Time20

Cook Time38

Total Time58

Servings: servings

Calories: 246kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
2 celery stalks trimed and diced
1 small yellow onion diced
2 carrots peeled and diced
3 cloves garlic minced
1 yellow squash sliced and quartered (skin on)
1 zucchini sliced and quartered (skin on)
4 cups vegetable broth or chicken broth
15 ounces tomato sauce
28 ounces diced tomatoes and their juice
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup small cut pasta like ditalini, elbows, or small shells
15 ounces cannellini beans kidney beans or great northern beans, drained and rinsed
3 cups baby spinach

Instructions

Heat up olive oil in a large Dutch oven or soup pot over medium heat. Add in the celery, onion, carrot, and garlic. Sauté for 5 to 7 minutes or until the onions are translucent.
2 tablespoons olive oil, 2 celery stalks, 1 small yellow onion, 2 carrots, 3 cloves garlic
Add in the zucchini and squash. Cook for 3 to 5 minutes.
1 yellow squash, 1 zucchini
Add in the vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Give everything a good stir. Cover the pot and bring the whole mixture to a boil. Reduce to a simmer and cook for 20 minutes.
4 cups vegetable broth, 15 ounces tomato sauce, 28 ounces diced tomatoes, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
Add the pasta and cook for 6 minutes or until the pasta is al dente. Stir in the beans and the spinach, allowing the spinach to wilt.
Taste the soup and add more salt and pepper to taste. Serve with Parmesan and freshly chopped parsley if desired.
1 cup small cut pasta, 15 ounces cannellini beans, 3 cups baby spinach

Nutrition