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4.84 from 6 votes

Easy Minestrone Soup Recipe

This minestrone soup recipe is delicious and easy to make. It's loaded with vegetables, beans and pasta - perfect for a hearty meal on a cold day!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Servings: 6
Calories: 200kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 celery stalks diced
  • 2 carrots diced
  • 1 leek sliced (only white part)
  • 1 zucchini cut into ½ inch chunks
  • 1 yellow squash cut into ½ inch chunks
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes 28 oz.
  • 1 tbsp Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 can cannellini beans 15 oz
  • 1 cup orecchiette pasta see notes
  • 4 cups vegetable stock see notes
  • 2 cups baby spinach

Instructions

  • Heat the olive oil in a large Dutch oven or pot over medium heat. Saute the onion until translucent. Add in the minced garlic, celery, carrots, leek, zucchini, and yellow squash. Stir to combine and cook for 5 minutes so they start to soften.
  • Add the tomato paste, crushed tomatoes, Italian seasoning, salt and pepper. Give it a good stir. Then add the drained cannellini beans and dry pasta.
  • Add in the vegetable stock (or water). It should cover the pasta. Stir and turn the heat to medium high. Bring the soup to a low simmer.
  • Cover the pot with a lid and lower the heat to medium. Let the soup cook for 20 to 30 minutes until the pasta is fully cooked.
  • Stir in the spinach and cook for 5 minutes until the spinach is wilted.
  • Serve minestrone soup warm.

Video

Notes

  • You can use other small pastas such as shells and elbows instead of orecchiette pasta. 
  • You can use water instead of vegetable stock to make this recipe. 
  • Mix and match the vegetables according to your preference - leave out the leek, zucchini, or squash or use other vegetables including green beans,cabbage, butternut squash or peas. 
  • Instead of cannellini beans, you can use navy beans. 
  • Other greens such as baby kale or chopped swiss chard can be used instead of spinach. 
  • Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in a saucepan over medium heat, stirring occasionally. 
  • You can freeze this soup for up to 3 months, however, keep in mind that the veggies and pasta might get a bit mushy. 

Nutrition

Calories: 200kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1314mg | Potassium: 604mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5259IU | Vitamin C: 26mg | Calcium: 126mg | Iron: 4mg