Look for an easy Minestrone soup recipe? You found it! Oh, Minestrone. It’s a classic for a reason. This comforting soup is as healthy as it is tasty. Full of vegetables and nutrients, minestrone is a quick way to get a nutritious meal on the table. What’s more comforting than a bowl of minestrone by the fire on a freezing day?

Easy Minestrone Soup Recipe

Easy Minestrone Soup RecipeMinestrone only takes about thirty minutes to make and is full of so many goodies: celery, carrots, onion, garlic, tomatoes, zucchini,  white beans, and spinach, to name a few. Many people use kidney beans in minestrone but if there’s one food I really despise, it’s kidney beans. White beans such as cannellini or Great northern beans are much more my preference.

Easy Minestrone Soup Recipe

Easy Minestrone Soup Recipe

Easy Minestrone Soup RecipeI used ditalini pasta but you could use a different noodle if you prefer. I love Minestrone with fresh basil and a whole lot of parmesan cheese. And don’t forget a crusty bread to slop up every last drop!

Easy Minestrone Soup RecipeMinestrone
1 Tbsp olive oil
1 Tbsp unsalted butter
3 stalks celery
3 large carrots
1/2 a yellow onion
3 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper

1 (28 oz) can whole peeled tomatoes or crushed tomatoes
4 cups vegetable broth
1 zucchini, quartered and cut into pieces
1 (14 oz) can cannellini beans
3/4 cup ditalini pasta
Salt and pepper to taste
2 handfuls baby spinach
Fresh basil and Italian parsley
Parmesan cheese

  1. Slice celery. Peel and slice carrots. Dice onion. (You should have one cup each of celery, carrots, and onions.) 
  2. In a Dutch oven or large pot, sauté celery, carrots, and onion in olive oil and butter until onions are translucent and carrots have softened, about 8-10 minutes. Add garlic and cook for another minute. Season vegetables with dried oregano. 
  3. Add whole peeled tomatoes and smoosh them with a wooden spoon, crushing them against the side of the pot to break them up. When tomatoes have mostly turned to sauce, add vegetable broth, beans, zucchini, and salt and pepper, and bring to a boil. Reduce heat to medium, cover, and simmer for ten minutes.
  4. Add the pasta and simmer soup, covered, for about 8 minutes or until the pasta is cooked al dente, lifting the lid to stir the soup occasionally.
  5. Stir in the spinach, turn off the heat, and put the lid back on for a couple of minutes to allow the spinach to melt. Stir in the herbs, give it a taste and adjust salt and pepper to taste. Serve with parmesan cheese and crusty bread.

Stay warm and cozy,

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