Easy Minestrone Soup Recipe for Cozy Weeknight Dinners
This easy minestrone soup is packed full of vegetables and noodles, all simmered in a savory broth for a comforting and quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 7 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 cup carrots, diced
1 onion, diced
1 cup celery, diced
3 cloves garlic, minced
1 (15.5 ounce) can red kidney beans, drained and rinsed
6 cups vegetable broth
1 (28 ounce) can diced tomatoes with juices
1 ½ teaspoons Italian seasoning
4 ounces ditalini pasta
1 cup frozen chopped spinach
Instructions
1. In a large stockpot over medium heat pour in olive oil. Add diced carrots, onions, celery, and minced garlic. Cook for 3 minutes or until vegetables are just tender.
2. Stir in kidney beans, vegetable stock, diced tomatoes, and seasoning. Bring to a boil, once boiling turn it down to a simmer and cook for 10 minutes.
3. After 10 minutes add the pasta and cook for an additional 10 minutes or until pasta is tender.
4. With 2 minutes remaining add spinach and heat until warm.
Notes
Caramelize the carrots, onions, and celery for an increased depth of flavor.
Drain and rinse canned beans to rinse off salt or preservatives that might affect the flavor.
Refrigerate cooled leftovers for up to 4 days in an airtight container and in the freezer for 8 weeks.
Reheat on the stovetop over low heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 182
- Sugar: 6g
- Sodium: 1369mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/easy-minestrone-soup/