Description
This Easy Minestrone Soup is hearty, healthy, and packed with colorful veggies, beans, and pasta—perfect for cozy nights or meal prep.
Ingredients
2 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, diced (optional)
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) cannellini beans, drained
4 cups vegetable broth
1½ cups small pasta shells (gluten-free if needed)
1 tsp Italian seasoning
2 cups spinach or kale
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in diced tomatoes with juices and vegetable broth. Add seasoning and bring to a boil.
4. Add kidney beans, cannellini beans, and optional zucchini. Stir in pasta shells and reduce to a simmer.
5. Cook for 10–12 minutes until pasta is tender.
6. Add spinach or kale, stirring until wilted. Adjust seasoning if needed.
7. Serve hot, garnished with parsley.
Notes
Use gluten-free pasta for dietary needs.
Store pasta separately to prevent it from getting soggy.
Soup freezes well—just freeze without pasta and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 5g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg