minestrone soup bowls overhead

Minestrone Soup

4 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Ashley Fehr
Servings 6 servings
Print Review

This easy Minestrone Soup recipe is loaded with vegetables, beans and pasta and flavored with Italian herbs for an easy weeknight dinner the whole family will love!

Course Soup
Cuisine American
Keyword minestrone soup


  • 1 tablespoon oil
  • 1 medium onion finely chopped
  • 1 rib celery finely chopped
  • 1 cup chopped zucchini
  • 2 large carrots peeled and sliced
  • 1 bell pepper finely chopped
  • 1 cup chopped fresh spinach
  • 2 tablespoons Italian seasoning
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 can diced tomatoes 28oz
  • 1 can red kidney beans 19oz, drained and rinsed
  • 1 Parmesan rind*
  • 4 cups chicken or vegetable broth
  • 3 cups small pasta


  1. In a large pot over medium-high heat, cook onions, celery, zucchini, carrots, pepper and spinach in oil until onions are translucent and vegetables are crisp-tender.

  2. Add Italian seasoning, garlic, salt, pepper and paprika. Stir and cook 1 minute.

  3. Add tomatoes, beans, Parmesan rind if using, and broth. Cover, reduce heat to medium-low and simmer until vegetables are nearly tender.

  4. Stir in pasta, cover and simmer over medium-low until pasta is cooked through. Serve.

Recipe Notes

*The Parmesan rind is optional but adds a ton of amazing flavor! Remember to keep your rinds when you're done with your block of cheese, and stash them in the freezer until you're ready to use them.

Nutrition Facts
Minestrone Soup
Amount Per Serving
Calories 336 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 1247mg52%
Potassium 549mg16%
Carbohydrates 65g22%
Fiber 5g20%
Sugar 8g9%
Protein 11g22%
Vitamin A 5041IU101%
Vitamin C 40mg48%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.