5 from 1 vote

Minestrone Soup

By: Julia Pacheco
Minestrone soup is cozy, hearty, and very nutritious. It’s perfect to eat when the weather starts to cool down!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
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Ingredients 

  • 1 zucchini
  • 2 stalks celery
  • 2 medium carrots
  • 1 diced white onion
  • 2 tbsp olive oil
  • 1 dash salt and pepper
  • 28 oz can crushed tomatoes
  • 14 oz can tomato sauce
  • 14 oz can kidney beans, drained and rinsed
  • 5 ½ cups vegetable broth
  • 1 tbsp dried basil
  • 2 tsp dried parsley
  • 1 tsp oregano
  • 1.5 cups small pasta
  • 2 cups fresh chopped spinach
  • parmesan cheese, for topping

Instructions 

  • In a large pot or Dutch oven, heat the oil and add in the celery, carrots, and onion.
  • Season with a dash of salt and pepper and cook until the vegetables soften, about 5-9 mins.
  • Add the crushed tomatoes, tomato sauce, zucchini, kidney beans, vegetable broth, and seasonings. Let simmer, covered for 15 minutes.
  • Add the pasta in and let simmer for an additional 10 mins.
  • Once the pasta is tender, stir in the spinach and let it wilt down. Serve the soup with lots of parmesan cheese on top. Enjoy!

Video

Nutrition

Calories: 247kcal | Carbohydrates: 43g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1563mg | Potassium: 1080mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5501IU | Vitamin C: 29mg | Calcium: 129mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Jen says:

    Thank you for sharing all of your delicious recipes! I think this one has been my most favorite of yours that I’ve tried, and even my family raves about how good it is! I haven’t added or taken anything out of this, but think I might try adding some mushrooms and maybe some kind of meat into the next one for a different vibe. I LOVE how much this makes, too! Always too much to store for only me in my fridge so I take it into work and watch my coworkers nearly strangle each other to get a bowl before it’s gone.

    Reply
  2. Kat Montgomery says:

    Love watching your YouTube channel. And am really happy to see that you are publishing on this website (since I could never find the recipes in the box below the videos). I made this Minestrone Soup for my husband and I, with a few additions (hamburger, pinto beans in addition to the kidney beans, and frozen green beans). It was great with the Parmesan cheese on top. My husband called it “hearty.” The green beans got a little soggy and I wouldn’t add them again. Thanks for being there. You are inspiring!

    Reply