Minestrone Soup

This classic minestrone soup is filled with an assortment of vegetables, beans and pasta, all simmered together in a hearty tomato broth. An easy vegetarian meal that’s perfect for a cold day!  I made this soup this weekend and we loved it!

Prep Time 15 minutes; Cook Time 25 minutes


  • 2 tablespoons olive oil
  • 3/4 cup onion diced
  • 1/2 cup celery sliced
  • 1/2 cup carrots peeled, quartered and sliced
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 15 ounce can small white beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 cup Russet potatoes peeled and diced into 1/2 inch pieces
  • 1/2 cup frozen cut green beans
  • 1/2 cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley


  • Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots to the pot.
  • Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste. (I added last summer’s veggies, that I had in the freezer.)
  • Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
  • Add the white beans, kidney beans, potatoes, green beans and pasta to the pot. Simmer for 15-20 minutes or until pasta and potatoes are tender.
  • Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
  • Sprinkle the parsley over the soup and serve. I added pieces of really good Parmesan to the bottom of each bowl before ladling soup into them.

Serve in your favorite soup tureen


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