Easy Minestrone Soup Recipe
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6
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Calories
200 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Italian
Easy Minestrone Soup Recipe
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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!
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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 1/2 inch chunks
- 1 yellow squash cut into 1/2 inch chunks
- 1 tbsp tomato paste
- 1 can crushed tomatoes 28 oz.
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- 1/2 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
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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.
Notes
- orecchiette pasta.
- 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 Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1314mg
(55%)
Potassium
604mg
(17%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
5259IU
(105%)
Vitamin C
26mg
(29%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1314mg | 55% |
| Potassium | 604mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 5259IU | 105% |
| Vitamin C | 26mg | 29% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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