Minestrone Soup
This minestrone soup recipe is easy to make in 30 minutes! This flavorful minestrone is loaded with veggies, beans and noodles making it a healthy and hearty soup perfect for any time of the year!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium onion (finely diced (1 heaping cup))
- 2 ribs of celery (finely diced)
- 2 large carrots (cut in half & sliced thin)
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 small zucchini (diced)
- 1 cup green beans (frozen and thawed)
- 28 oz diced tomatoes
- 4 cups chicken broth (or vegetable broth)
- 4 teaspoons Italian seasoning
- 1 teaspoon fine sea salt (or to taste*)
- ½ teaspoon freshly ground black pepper
- ½ cup elbow macaroni (uncooked)
- 15 oz white beans (drained and rinsed)
- 15 oz kidney beans (drained and rinsed)
- 1 cup baby spinach (finely chopped (optional))
- 2 Tablespoons fresh basil (finely chopped)
- 2 Tablespoons fresh parsley (finely chopped)
- Parmesan cheese for serving
Instructions
- 1
Add onion, celery, carrots, olive oil and garlic to a large stockpot. Cover and cook until the vegetables begin to soften (5-10 minutes).
- 2
Add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.
- 3
Add diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring to a boil.
- 4
Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.
- 5
After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).
- 6
Taste and adjust seasonings, if desired.
- 7
Serve warm with parmesan cheese