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–+ servings

Hearty Minestrone Soup

This hearty minestrone soup is packed with fresh vegetables, savory seasonings, and tender pasta shells. It's an easy, family-friendly recipe perfect for warming up on chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients List
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter may sub olive oil
  • 1 small onion diced
  • 2 medium carrots chopped (1 cup)
  • 3 stalks celery chopped (1 cup)
  • 4-6 cloves garlic minced
  • 5 oz. fresh green beans trimmed and cut into 1-inch pieces
  • 1 zucchini thickly sliced (1/4”) and quartered
  • 2 14.5 oz. cans diced fire roasted tomatoes with juices
  • 1 15 oz. can tomato sauce
  • 1 15.5 oz. can kidney beans drained and rinsed
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/8-1/4 tsp red pepper flakes
  • 1 bay leaf
  • 6 cups low sodium chicken broth may sub vegetable broth
  • 2 cups water
  • 1 1/2 cups uncooked small pasta shells
  • 2-3 cups baby spinach
  • Freshly grated Parmesan cheese
  • Fresh basil optional

Equipment

  • Large Dutch oven or soup pot
  • wooden spoon
  • Knife
  • Cutting board

Method
 

Step 1: Sauté the Base Vegetables
  1. Melt butter and olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions, chopped carrots, and celery. Cook for 5–7 minutes, stirring frequently, until the onions are translucent. Add minced garlic and cook for 30 seconds, just until fragrant.
Step 2: Simmer Core Ingredients
  1. Add the remaining ingredients through water (like green beans, zucchini, tomatoes, and seasonings). Cover the pot and bring to a boil. Once boiling, uncover and reduce to a gentle simmer for 10 minutes.
Step 3: Cook the Pasta
  1. Add small pasta shells into the simmering soup. Cook until just al dente, following the package instructions. This ensures the perfect texture!
Step 4: Wilt the Spinach
  1. Remove the pot from heat and stir in the baby spinach. Let it wilt for about 1 minute. If the soup feels too chunky, add more water to adjust the consistency.
Step 5: Serve and Garnish
  1. Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese and a few fresh basil leaves, if desired.

Nutrition

Calories: 250kcalCarbohydrates: 33gProtein: 10gFat: 8gSaturated Fat: 2gCholesterol: 5mgSodium: 750mgPotassium: 550mgFiber: 6gSugar: 8gVitamin A: 300IUVitamin C: 12mgCalcium: 75mgIron: 2mg

Notes

This recipe is great for meal prep and freezing leftovers. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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