Description

This Hearty Minestrone Soup is a comforting, one-pot meal packed with vibrant vegetables, beans, and pasta. It’s designed for busy home cooks, offers great flavor, and freezes well for convenient future meals.

Ingredients

Scale

1 Tbsp olive oil, for sautéing
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 (28-oz) can diced tomatoes, undrained
6 cups vegetable broth (use low-sodium or organic for cleaner flavor)
1 (15-oz) can cannellini beans, rinsed (kidney beans also work well)
2 tsp Italian seasoning
1 cup small pasta (ditalini or elbow, gluten-free pasta is an easy swap)
2 small zucchini, diced
5 oz fresh spinach

Instructions

Sauté Aromatics: Heat 1 Tbsp olive oil in a large Dutch oven. Sauté chopped onion, carrots, and celery until softened (5-7 minutes). Stir in minced garlic until fragrant (1 minute).
Build the Base: Add undrained diced tomatoes, vegetable broth, and rinsed beans. Bring to a gentle boil, then simmer for 15-20 minutes to deepen flavors.
Add Pasta and Finish: Stir in pasta. Cook until al dente (8-10 minutes). If soup gets too thick, add 0.25 cup more broth. Stir in zucchini and spinach until wilted.

Notes

Add pasta towards the end to prevent mushiness. Taste and adjust seasoning as needed. Use a large pot for the ingredients. Low-sodium broth, kidney beans, or gluten-free pasta are suggested substitutions. The soup freezes beautifully.

Prep Time: 20 minutes
Cook Time: 38 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups (360 g)
Calories: 300 calories
Sugar: 8 g
Sodium: 550 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: hearty soup, minestrone, beans, pasta, one-pot, vegetarian, easy dinner, freezer meal, healthy, vegetable