Quick Minestrone Soup
There is nothing better than a hot steamy bowl of soup and this Quick Minestrone Soup recipe will satisfy and warm up any cold day. It’s loaded with lots of veggies, beans, tender pasta, and a rich tomato broth. So cozy and delicious!
Post and recipe update on 11/9/2024
What You’ll Love About Quick Minestrone Soup:
- Quick 30-minute soup
- Cozy and comforting
- Healthy
- Freezer friendly
This Quick Minestrone Soup is inspired by my childhood memories of mom’s best vegetable packed soup simmering over the stove on a chilly day.
I’ve mentioned before all the wonderful soups I had growing up. Minestrone was definitely a staple especially when mom needed something quick but also healthy and delicious. My mom made the best Minestrone; heavy on the veggies, and her tomato base broth was the most comforting that made any gloomy day feel a little better.
This Soup has everything needed for a hearty and healthy meal. I use veggies galore like onions, carrots, celery, zucchini, and fresh spinach. White beans and pasta offer some heartiness, and the best part is, it comes together in about 30-minutes! My mom would be proud!
If you love a good veggie filled soup you might also enjoy my Hearty Vegetable Soup with Couscous.
Simple Ingredients:
- Olive oil- Use this to sauté the veggies.
- Veggies- Onions, garlic, carrots, celery, zucchini, and spinach. The onions and garlic give this soup great flavor while the carrots, celery, zucchini, and spinach offer nutrition and lots of texture.
- Pasta- Any small or medium shaped pasta can be used for minestrone soup. I choose rigatoni to make this soup even heartier.
- Canned tomatoes- I prefer to use crushed tomatoes so there isn’t any large chunks of tomato in the soup.
- Broth- To keep this vegetarian I used a quality vegetable broth like Better Than Bouillon Seasoned Vegetable Base. Chicken broth can also be used.
- Beans- Use white, red, or black beans, drained and rinsed. Northern white beans is my choice for minestrone.
- Seasonings- I use simple seasonings- Italian seasoning, salt and pepper.
- Fresh herbs- Italian parsley for fresh flavor at the end of the cooking time.
Substitutions or Add-Ins:
- Veggies- Swap out or add other veggies like broccoli, cauliflower, green beans, asparagus, and fresh mushrooms.
- Gluten free- Make this soup gluten-free by adding your favorite cooked GF pasta.
- Rice- Use cooked white or brown rice instead of pasta. You’ll want to use about 1/2-3/4 cup cooked rice.
- Toppings- Add a pop of cheesy, salty flavor by topping with grated parmesan, or Italian cheese blend to each serving bowl. Or top with buttery croutons for a light crunch.
- Spice- To give this soup a little kick add red pepper flakes to taste.
How To Make Quick Minestrone Soup:
See full instructions in recipe card below
Step One. Cook pasta according to the package directions for al’ dente. Drain, rinse, and set aside.
Step Two. Heat a large soup pot or Dutch oven with olive oil and cook onions, garlic, carrots, and celery until tender. Stir in tomatoes, broth, seasonings, and beans. Bring to a simmer and cook for 10-minutes.
Step Three. Stir in zucchini and cook 5-minutes, then add spinach, cooked pasta, and parsley. Allow spinach to wilt and few minutes and it’s ready to serve.
Important Tips:
- đź’ˇCooking pasta- Make sure to not overcook the pasta. Cook just until al’ dente so it holds shape when you add it to the soup. You don’t want mushy pasta.
- Soup too thick- If your soup is too thick and you want more broth after you add your pasta, add 1/2-1 cup more broth or water.
Common Questions:
Yes! Freeze leftovers in single serving freezer safe containers up to 4-months. Make sure soup is completely cooled before placing in the freezer.
Absolutely! It’s loaded with tons of heart healthy veggies, tomatoes are a good source of potassium and antioxidants. The pasta also offers a boost of protein, and beans for additional fiber. So good for you!
According to Wikipedia– “The word minestrone, meaning a thick vegetable soup.”
Other Recipes You Might Enjoy:
- Loaded Cauliflower Soup
- Cabbage Roll Soup
- Autumn Chicken Orzo Soup
- Mom’s Hamburger Soup
- Lasagna Soup
Quick Minestrone Soup
Equipment
- 1 large soup pot or Dutch oven
- 1 pot to cook pasta or use Microwave pasta maker
Ingredients
- 2 tbsp olive oil
- 1/2 cup onion, chopped fine
- 1-2 garlic cloves, minced
- 2 large carrots, diced, about 3/4 cup
- 2 celery stalks, diced, about 1/2 cup
- 1 medium zucchini, sliced 1/4 inch thick
- 28 oz can crushed Italian style tomatoes
- 32 oz low sodium vegetable broth, 4 cups
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp Italian seasoning
- 1 (14) oz can white northern or red kidney beans, drained and rinsed
- 2 cups uncooked rigatoni, macaroni, or other medium shape pasta
- 2 cups fresh baby spinach optional
- 2 tbsp chopped fresh parsley optional
Instructions
- Cook pasta according to the package directions for al’ dente, being careful not to overcook them. Drain, rinse with cold water, and set aside.
- Heat a large soup pot or Dutch oven with olive oil to medium heat and cook onions, garlic, carrots, and celery until tender, about 5-7 minutes. The carrots will continue to cook in the next steps.
- Stir in crushed tomatoes, broth, seasonings, and beans. Bring to a medium simmer and cook for 10-minutes, stirring occasionally.
- Stir in zucchini and cook another 5-7 minutes until zucchini are tender but not mushy. Add cooked pasta, spinach, and parsley. Soup is ready when spinach is wilted, about 2-3 minutes. Taste for seasonings and serve.
Notes
- Cooking pasta- Make sure to not overcook the pasta. Cook just until al’ dente so it holds shape when you add it to the soup. You don’t want mushy pasta.
- Soup too thick-Â If your soup is too thick and you want more broth after you add your pasta, add 1/2-1 cup more broth or water.
- Veggies- Swap out or add other veggies like broccoli, cauliflower, green beans, asparagus, and fresh mushrooms.
- Gluten free- Make this soup gluten-free by adding your favorite cooked GF pasta.
- Rice- Use cooked white or brown rice instead of pasta. You’ll want to use about 1/2-3/4 cup cooked rice.
- Toppings- Add a pop of cheesy, salty flavor by topping with grated parmesan, or Italian cheese blend to each serving bowl. Or top with buttery croutons for a light crunch.
- Spice- To give this soup a little kick add red pepper flakes to taste.
Nutrition
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LOL I was scrolling on Instagram and I thought to myself I really want to make minestrone soup! Once again we are connected so wholeheartedly that you of course made it for me. I will be making this tonight❤️
I hope it was everything you hoped for!🥰