bowl of minestrone soup
4.75 from 4 votes
Review Recipe

Minestrone Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Ashley Fehr
Course Soup
Cuisine American
This Minestrone Soup recipe is an easy, one pot meal that is full of vegetables, pasta and an incredible tomato base. It's the perfect hearty dinner for a cool fall day!
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Ingredients

  • 1 tablespoon oil
  • 3 large carrots finely chopped
  • 2 stalks celery sliced
  • 1/2 medium onion finely diced
  • 2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon black pepper
  • 2 cups fresh spinach finely chopped
  • 28 oz canned diced tomatoes
  • 4 cups low sodium chicken broth
  • 540 ml canned red kidney beans rinsed (about 2 cups)
  • 1 1/2 cups Rotini pasta dry
  • Parmesan for serving, shredded or grated parmesan

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Instructions

  1. In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.

  2. Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
  3. Add the spinach, tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.

  4. Add the pasta and stir, cover and simmer for 10 minutes or until pasta reaches desired tenderness.

  5. Serve with shredded Parmesan cheese as desired.
Nutrition Information
Calories: 219, Fat: 4g, Sodium: 1283mg, Potassium: 852mg, Carbohydrates: 36g, Fiber: 8g, Sugar: 7g, Protein: 11g, Vitamin A: 125%, Vitamin C: 22.9%, Calcium: 11.3%, Iron: 19.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword soup recipe, vegetable soup