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minestrone soup in pot

Hearty Minestrone Soup

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 6 cloves garlic, finely minced
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • 1 zucchini, diced
  • 2 teaspoons Italian seasoning
  • 2 dried bay leaves
  • 28 oz crushed tomatoes
  • 6 cups chicken or vegetable broth
  • 115oz can white beans, rinsed and drained
  • 115oz can kidney beans, rinsed and drained
  • 1 large parmesan rind
  • 8 oz green beans, trimmed and cut into 1 inch pieces
  • 3/4 cup small whole wheat small pasta (like elbows, ditalini, or orecchiette)
  • 5 oz spinach, chopped
  • 1/4 cup fresh basil, chopped (plus more for garnish)
  • parmesan, for garnish

Method

  1. Heat a large pot over medium-high heat. Once hot, add the olive oil and then add the garlic, celery, onion, carrot, and zucchini. Sauté the veggies for 3-5 minutes until the onion softens and becomes translucent.
  2. Add the Italian seasoning, bay leaves, crushed tomatoes, chicken broth, white beans, kidney beans, and parmesan rind. Bring the soup to a boil and the reduce the heat to a simmer. Cover and simmer for 12-15 minutes.
  3. After simmering, uncover and add the green beans and pasta. Simmer uncovered for 8-10 minutes or until the pasta is al dente.
  4. Lastly, remove the parmesan rind and bay leaves, and then stir in the spinach and fresh chopped basil. Let simmer for an additional minute until the spinach is wilted and then serve with extra parmesan cheese and fresh herbs on top!