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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
