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A close-up of a bowl of minestrone soup with pasta, vegetables, and grated cheese, served with a slice of toasted bread.

Minestrone Soup

5 from 1 vote
This comforting, vegetable-packed Italian Minestrone Soup is bursting with flavors and fiber, making it perfect for a cozy dinner with crusty bread.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Total Time 17 minutes
Servings: 10
Course: dinner
Cuisine: Italian
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 15 ounces canned white beans drained and rinsed cannellini or navy beans are ideal
  • 32 ounces reduced-sodium chicken broth or vegetable broth for a vegan version
  • 2 teaspoons olive oil extra virgin for best flavor
  • ½ cup chopped onion yellow or white onion
  • 1 cup diced carrots peeled
  • ½ cup diced celery fresh cleaned
  • 2 garlic cloves minced fresh garlic for a more vibrant flavor
  • 28 ounces canned petite diced tomatoes no salt added if possible
  • Parmesan cheese rind optional adds a savory depth
  • 1 sprig fresh rosemary fresh for the best fragrance
  • 2 bay leaves dried
  • 2 tablespoons fresh basil chopped or 1 tablespoon dried basil
  • ¼ cup fresh Italian parsley chopped adds freshness
  • ½ teaspoon kosher salt adjust to taste
  • Fresh black pepper to taste
  • 1 medium zucchini about 8 oz diced (adds color and texture)
  • 2 cups fresh spinach chopped use frozen spinach if preferred, but thaw it first
  • 2 cups cooked small pasta such as ditalini or orzo al dente or gluten-free pasta for a gluten-free option
  • Extra parmesan cheese for garnish optional adds extra richness

Equipment

  • 1 Dutch Oven or Large Pot Used to cook and simmer the soup.
  • 1 Blender For pureeing the beans. A regular blender or an immersion blender works.

Method
 

  1. Puree the white beans with 1 cup of the broth in a blender.
  2. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, and garlic. Stir and sauté until tender and fragrant, about 15 minutes.
  3. Pour in the remaining broth, diced tomatoes, and the bean puree. Add the parmesan rind (if using), salt, and pepper. Stir in the rosemary, bay leaves, basil, and parsley. Bring to a boil, then reduce the heat, cover, and simmer for 40 minutes.
  4. Add the diced zucchini and chopped spinach to the pot. Cover and simmer until the zucchini is tender, about 8–10 minutes.
  5. Remove the bay leaves, rosemary sprig, and parmesan rind from the pot. Taste and adjust the seasoning with more salt and pepper if needed.
  6. Ladle about 1-¼ cups of the soup into 10 bowls, placing ¼ cup of cooked pasta in each. Garnish with extra parmesan cheese if desired.

Nutrition

Serving: 270gCalories: 175kcalCarbohydrates: 31.5gProtein: 8gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 358mgPotassium: 456mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 22mgCalcium: 55mgIron: 2mg

Notes

This soup is perfect for a cozy meal with a side of crusty bread. Feel free to adjust the vegetables to your liking or make it vegan by skipping the parmesan rind!

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