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The Best Minestrone Soup

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This hearty Italian minestrone soup is packed with vegetables, beans, pasta, and spinach simmered in a flavorful broth. Nourishing, comforting, and endlessly adaptable, it’s the perfect cozy meal for weeknights or weekends.

Ingredients

    • 1 tablespoon olive oil
    • 1 white or yellow onion, diced
    • 2 stalks celery, diced
    • 2 large carrots, sliced
    • 1 medium Yukon gold potato (or 2 small), diced (about 1 cup)
    • 1 (28-ounce) can fire-roasted crushed tomatoes
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • 6 cups vegetable broth
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon red pepper flakes
    • 3/4 teaspoon salt, plus more to taste
    • Freshly ground black pepper
    • 8 ounces green beans, trimmed and cut into 1-inch pieces
    • 4 cups spinach
    • 4 ounces elbow noodles, small shells, or fusilli (gluten-free if desired)

 

  • For serving:
  • Freshly grated parmesan
  • Garlic bread or crostinis

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté 5–7 minutes until softened.
  2. Stir in potatoes, tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
  3. Reduce heat and simmer 20–25 minutes, until potatoes are tender.
  4. Add green beans and pasta; cook 8–10 minutes until pasta is al dente.
  5. Stir in spinach; cook 1–2 minutes until wilted. Taste and adjust seasoning.
  6. Serve hot with parmesan and garlic bread or crostinis.

Notes

  • Add zucchini, mushrooms, or bell peppers for extra vegetables.
  • Swap kidney beans for cannellini or chickpeas.
  • For a non-vegetarian version, add pancetta or sausage.
  • Cook pasta separately if storing to prevent it from absorbing too much broth.
  • Stir in fresh basil or parsley before serving for brightness.

Nutrition

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