Easy Minestrone Soup Recipe
This Easy Minestrone Soup is the perfect comfort food on a chili night. Loaded with a ton of vegetables, pasta, and beans, this soup can stand as a healthy meal on its own.
Servings:
Calories: 83kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 3/4 cup celery sliced
- 3/4 cup carrots diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasonings
- 3/4 cup zucchini diced
- 1/2 cup frozen green beans
- 4 cups vegetable broth
- 1 14.5 ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 15.5 ounce can Cannellini beans drained and rinsed
- 1 15.5 ounce can red kidney beans drained and rinsed
- 1/2 cup datalini pasta
- 2 cups baby spinach
Instructions
- In a large 4 quart pot, heat olive oil over medium high heat. Add in onions, celery, carrots and season with salt and black pepper. Cook and stir for 2-3 minutes.
- Add in garlic and Italian Seasoning, cook and stir for 30 seconds.
- Pour in the vegetable broth, diced tomatoes, tomato paste, beans, zucchini, green beans, and pasta. Cover and simmer until pasta is tender and vegetables are cooked through. Stir occasionally.
- Lastly, add in the spinach and stir into the soup until wilted down.
Video
Notes
- Nutrition facts are just an estimate of the ingredients listed
- Serve with freshly grated parmesan
- Store leftovers in the refrigerator for up to 3 days in an air tight container.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 9149mg | Potassium: 204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2506IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
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