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Minestrone Soup

Hearty Minestrone Soup that Warms Your Soul

This comforting Minestrone Soup is filled with vibrant vegetables, wholesome beans, and tender pasta, perfect for warming your soul during colder months.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and flavor. Use any neutral oil if desired.
  • ½ cup Onion Finely diced. Provides a savory base. Substitute green onion for a milder flavor.
  • 4 cloves Garlic Minced. Enhances flavor depth. Can be replaced with garlic powder.
  • ½ cup Carrots Quartered & diced. Adds sweetness and texture. Substitute with parsnips if desired.
  • ½ cup Celery Diced. Contributes to a classic mirepoix. Omit if unavailable.
  • 14.5 ounces Diced Tomatoes Canned with juice. Provides acidity and body to the broth. Fresh tomatoes can substitute.
  • 4 cups Vegetable Stock The soup’s base for flavor. Chicken stock can be used for a non-vegetarian version.
For the Proteins
  • 15 ounces Red Kidney Beans Drained & rinsed. Offers protein and fiber. Use cannellini or chickpeas as alternatives.
For Seasoning
  • 1 ½ teaspoons Italian Seasoning Blends various herbs for flavor. Use oregano, basil, and thyme if unavailable.
  • 1 Bay Leaf Adds depth to the broth. Omit if unavailable but adjust seasoning.
  • Salt and Pepper Enhances overall flavor. Adjust seasoning to taste.
For the Veggies
  • ½ cup Green Beans Fresh or frozen. Adds a crunch. Substitute with peas for a sweeter note.
  • 1 Zucchini Halved and diced. Contributes a tender texture. Use squash or bell peppers as alternatives.
  • 2 cups Fresh Baby Spinach Adds nutrients and color. Kale or Swiss chard can be used instead.
For the Heartiness
  • ½ cup Ditalini Pasta Provides heartiness. Swap with small shells or orzo if preferred.

Equipment

  • Large stockpot or Dutch oven

Method
 

Step-by-Step Instructions for Better-Than-Olive Garden Minestrone Soup
  1. In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add ½ cup of finely diced onions, four cloves of minced garlic, ½ cup of quartered and diced carrots, and ½ cup of diced celery. Cook for 3-5 minutes, stirring occasionally, until the onions are translucent and fragrant.
  2. Incorporate one 15 oz can of drained and rinsed red kidney beans, one 14.5 oz can of diced tomatoes with their juice, and season with 1 ½ teaspoons of Italian seasoning, one bay leaf, and salt and pepper to taste. Pour in 4 cups of vegetable stock, bringing the mixture to a gentle simmer. Cook for 15 minutes.
  3. Stir in ½ cup of fresh or frozen green beans, one halved and diced zucchini, 2 cups of fresh baby spinach, and ½ cup of ditalini pasta. Continue to simmer for an additional 10 minutes until the pasta is tender.
  4. Taste the minestrone soup and adjust the seasonings as needed. Remove the bay leaf before serving. Serve hot for best flavor.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

This hearty minestrone soup not only warms the soul but also makes a delightful meal any night of the week.

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