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A bowl of minestrone soup made with vegetables and beans, served with a side of bread.
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Minestrone Soup

This classic minestrone soup is filled with an assortment of vegetables, beans and pasta, all simmered together in a hearty tomato broth. An easy vegetarian meal that's perfect for a cold day!
Course Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 280kcal
Author Sara Welch

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup onion diced
  • 1/2 cup celery sliced
  • 1/2 cup carrots peeled, quartered and sliced
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 15 ounce can small white beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 cup Russet potatoes peeled and diced into 1/2 inch pieces
  • 1/2 cup frozen cut green beans
  • 1/2 cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Instructions

  • Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots to the pot.
  • Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
  • Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
  • Add the white beans, kidney beans, potatoes, green beans and pasta to the pot. Simmer for 15-20 minutes or until pasta and potatoes are tender.
  • Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
  • Sprinkle the parsley over the soup and serve.

Nutrition

Calories: 280kcal | Carbohydrates: 49g | Protein: 15g | Fat: 5g | Sodium: 644mg | Potassium: 1047mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3335IU | Vitamin C: 14.3mg | Calcium: 127mg | Iron: 5.9mg