Description
Looking for the best minestrone soup recipe? This easy and healthy version is perfect for quick dinners meal prep or cozy nights. Packed with pasta beans and veggies it’s simple nourishing and great for beginner cooks too!
Ingredients
Scale
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 3/4 cup small pasta (ditalini or shells)
- 6 cups vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until soft, about 5–7 minutes.
- Stir in garlic and sauté for 30 seconds.
- Add diced tomatoes and drained beans. Stir to combine.
- Pour in vegetable broth and bring to a boil.
- Add pasta and Italian seasoning. Simmer until pasta is tender, 10–12 minutes.
- Season with salt and pepper. Reduce heat and let flavors meld.
- Stir in fresh parsley and serve hot.
Notes
- Add zucchini or spinach for extra vegetables.
- Cook pasta separately if storing for later to prevent sogginess.
- Top with Parmesan for extra flavor.
- Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg