Easy Minestrone Soup Recipe

Introduction

This easy minestrone soup is a hearty, comforting dish packed with vegetables, beans, and pasta. Perfect for a quick weeknight meal, it’s both nutritious and flavorful, making it a family favorite.

Ingredients

• 1 tablespoon canola oil
• 1 small onion, finely diced
• 2 ribs celery, sliced
• 3 large carrots, peeled and finely chopped
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic (about 2 large cloves)
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes
• 2 cups fresh spinach, roughly chopped
• 4 cups low sodium chicken broth (or vegetable broth for vegetarian)
• 28 oz canned diced tomatoes (no salt added)
• 1 cup canned red kidney beans, rinsed (8 oz)
• 1 cup canned white kidney beans, rinsed (8 oz)
• 1 cup small uncooked pasta (such as medium shells)
• Parmesan cheese for serving

Instructions

1. Step 1: In a large pot, heat the canola oil over medium-high heat. Add the carrots, celery, and onion, and cook, stirring occasionally, until the onion softens, about 3-4 minutes.
2. Step 2: Stir in the tomato paste, salt, garlic, parsley, oregano, basil, black pepper, and crushed red pepper flakes. Cook for 1 minute to release the flavors.
3. Step 3: Add the chicken broth, diced tomatoes, and both types of beans. Cover and simmer over medium heat for about 10 minutes, or until the carrots are just tender.
4. Step 4: Stir in the pasta, cover again, and simmer for another 10 minutes or until the pasta is cooked to your liking. Stir often to prevent sticking.
5. Step 5: Add the chopped spinach and stir until wilted. Serve hot with shredded Parmesan cheese sprinkled on top, if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and skip the Parmesan or use a plant-based alternative.
• Use gluten-free pasta to make this soup gluten-free.
• Add a splash of lemon juice or a sprinkle of fresh herbs like basil or parsley before serving for extra brightness.
• Try adding other vegetables such as zucchini or green beans for more variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. To prevent the pasta from becoming too soft when storing, you can cook the pasta separately and add it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans?

Yes, you can substitute or add other beans like cannellini or chickpeas depending on your preference. Just be sure to rinse canned beans well before adding.

Is it possible to freeze minestrone soup?

Yes, you can freeze the soup, but it’s best to cook the pasta separately and add it after thawing to avoid mushy noodles. Freeze the soup in airtight containers for up to 3 months.

Easy Minestrone Soup Recipe

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★★★★★

5 from 708 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A hearty and flavorful Easy Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a savory tomato broth. This comforting Italian classic is perfect for a nutritious lunch or dinner and can easily be made vegetarian by using vegetable broth.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 tablespoon canola oil
• 1 small onion, finely diced
• 2 ribs celery, sliced
• 3 large carrots, peeled and finely chopped
• 1 tablespoon minced garlic (2 large cloves)
• 2 cups fresh spinach, roughly chopped

Herbs & Seasonings

• 1 tablespoon tomato paste
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes

Liquids & Broth

• 4 cups low sodium chicken broth (use vegetable broth to make this vegetarian)
• 28 oz canned diced tomatoes (798 ml), no salt added

Beans & Pasta

• 1 cup canned red kidney beans, rinsed (8 oz)
• 1 cup canned white kidney beans, rinsed (8 oz)
• 1 cup small uncooked pasta (medium shells recommended)

Garnish

• Parmesan cheese, for serving

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Instructions

1. Sauté Vegetables: In a large pot, heat canola oil over medium-high heat. Add the carrots, celery, and diced onion, cooking and stirring until the onion softens, about 3-4 minutes.
2. Add Seasonings and Tomato Paste: Stir in the tomato paste, salt, minced garlic, dried parsley, oregano, basil, black pepper, and crushed red pepper flakes. Cook everything together for 1 minute to release the flavors.
3. Simmer Soup Base: Pour in the chicken broth, canned diced tomatoes, and rinsed canned beans. Cover the pot and let it simmer over medium heat for about 10 minutes, until the carrots are crisp-tender.
4. Cook Pasta: Add the uncooked pasta to the pot, stir well, cover, and simmer for an additional 10 minutes or until the pasta is cooked to your liking. Stir occasionally to prevent sticking.
5. Finish with Spinach and Serve: Stir in the fresh spinach until just wilted. Serve the soup hot, topped with shredded Parmesan cheese as desired.

Notes

• To make this recipe vegetarian, substitute chicken broth with vegetable broth.
• Rinsing canned beans reduces excess sodium and improves texture.
• You can use different types of small pasta like ditalini or elbow macaroni.
• Adjust the crushed red pepper flakes for desired spice level or omit if sensitive to heat.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: minestrone soup, easy minestrone, Italian soup, vegetable soup, healthy soup, bean soup, pasta soup, stovetop soup, comfort food