Minestrone Soup

This minestrone soup is so comforting and hearty! It’s absolutely perfect for the current weather conditions across the United States. This simple soup recipe is packed with protein, despite the lack of meat and it’s been my go-to soup recipe for years. In addition to the protein, this minestrone soup recipe contains a ton of vegetables, and kids will love it!

For this recipe, you’ll need a large pot or Dutch oven. Start by heating the pot over medium heat then add the olive oil and butter.

Add the diced onions, celery and carrots and sauté for 4-5 minutes. Add the garlic and continue to sauté for another 2-3 minutes.

To the pot, add the remaining ingredients except for the pasta, basil and spinach and bring to a boil. When the soup is boiling, add the pasta and cook for another 12-15 minutes or until the pasta and vegetables are tender.

Minestrone Soup

Add the spinach and fresh basil in the last 2 minutes of cooking.

Top the minestrone soup with parmesan and more fresh basil and serve with this incredible Artisan Bread.

Minestrone Soup

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-Ashton

The Haunted Foodie

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Ashton Wheeler- The Haunted Foodie

Minestrone Soup Recipe

This classic minestrone soup is hearty, comforting, and packed with veggies. It’s the perfect cozy meal for chilly days or an easy weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 Servings

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

5 Cups Vegetable Broth
1/2 Cup Onion diced
2 Cloves Garlic minced
1/2 Cup Celery diced
1/2 Cup Carrots diced
1 Cup Small Shell Pasta
1 Can Light Kidney Beans 15 oz – drained
1 Can Dark Kidney Beans 15 oz – drained
1 Can Chickpeas 15 oz – drained
1 Can Green Beans 15 oz – drained
1 Can Diced Tomatoes 15 oz
1 Can Tomato Sauce 8 oz
1 tsp Italian Seasoning
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Red Pepper Flakes optional
1/2 tsp Salt
1/2 tsp Black Pepper
2 TBSP Fresh Basil chopped
1/2 Cup Fresh Spinach
1 TBSP Butter
1 TBSP Olive Oil

Get Recipe Ingredients

Method

Heat a large pot or Dutch oven over medium heat and add the olive oil and butter.
Add the diced onions, celery and carrots and sauté for 4-5 minutes. Add the garlic and continue to sauté for another 2-3 minutes.
To the pot, add the remaining ingredients except for the pasta, basil and spinach and bring to a boil.
When the soup is boiling, add the pasta and cook for another 12-15 minutes or until the pasta and vegetables are tender.
Add the spinach and fresh basil in the last 2 minutes of cooking.
Top the soup with parmesan and more fresh basil and serve.

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

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Ashton Wheeler

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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!