Best Minestrone Soup Recipe
This classic minestrone soup is loaded with vegetables, two kinds of beans, small pasta and leafy greens in a savory tomato broth. It is healthy, low in calories and makes an easy meatless dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- ½ cup fresh green beans (cut into 1-inch pieces)
- ½ cup celery (sliced)
- ½ cup carrot (peeled and sliced)
- 1 small zucchini (diced)
- 4 teaspoons garlic (minced)
- 6 cups vegetable broth
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons fresh parsley (finely chopped)
- 2 teaspoons dried oregano
- 1½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1 (15-ounce) can small white beans (rinsed and drained)
- 1 (15-ounce) can kidney beans (rinsed and drained)
- 4 cups baby spinach and kale blend
- ½ cup small shell pasta (dry)
- parmesan cheese and fresh parsley or basil (optional, for serving)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the green beans, celery, onion, carrot and zucchini. Sauté until the onion is soft, about 6 to 8 minutes. Add the garlic and sauté 1 minute more.
- Add the vegetable broth, crushed tomatoes, parsley, oregano, salt, pepper and thyme. Bring the soup to a boil.
- Stir in the beans, spinach and kale, and pasta. Reduce the heat, cover and gently simmer for about 20 minutes, stirring occasionally, until the pasta is tender.
- Ladle into bowls and top with parmesan and fresh parsley or basil.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Taste and adjust the salt and pepper at the end. If you plan to have leftovers or freeze the soup, cook the pasta separately and add it to each bowl so it does not get mushy.
VARIATIONS: Swap the pasta for rice, add diced potato or leeks, stir in a spoonful of tomato paste for a thicker broth, or add red pepper flakes for a little heat.
MAKE IT FLEX: Brown ½ pound of Italian sausage and stir it in with the beans for extra protein.
SERVING SUGGESTIONS: Serve with crusty bread or garlic breadsticks and a simple side salad.
Nutrition
Calories: 281kcalCarbohydrates: 47gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1126mgPotassium: 1051mgFiber: 12gSugar: 5gVitamin A: 3166IUVitamin C: 16mgCalcium: 168mgIron: 6mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.
© 2026 Flexitarian Eats