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:

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:

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:

Common Questions:

Other Recipes You Might Enjoy:

• Loaded Cauliflower Soup
• Cabbage Roll Soup
• Autumn Chicken Orzo Soup
• Mom’s Hamburger Soup
• Lasagna Soup

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!

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 372kcal

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

Tips:

 

• 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- 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.

 

Substitutions and 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.

 

Common Questions:

 

Can I freeze leftover minestrone soup?

Yes! Freeze leftovers in single serving freezer safe containers up to 4-months. Make sure soup is completely cooled before placing in the freezer.

Is minestrone soup healthy?

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!

Why do they call it minestrone?

According to Wikipedia– “The word minestrone, meaning a thick vegetable soup.”

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 372kcal | Carbohydrates: 67g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1197mg | Potassium: 999mg | Fiber: 10g | Sugar: 11g | Vitamin A: 5022IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 5mg

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