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Soup must be one of the most brilliant recipe ideas ever created. In this wonderful, healthy soup you get a complete meal in a bowl.
This Minestrone Soup is full of healthy legumes, green leafy vegetables, plenty of Italian herbs, a handful of pasta, and wonderfully rich tomatoey broth.
I love a great pot of soup that’s good enough for company or simple enough for lunch or dinner any day of the week. Our Minestrone Soup is best served with a loaf of crusty bread and a sprinkle of fresh grated Parmesan cheese.
I’ve posted a lot of soups this year and you may wonder if they all taste similar. Some have a few of the same ingredients, i.e. carrots and celery and fresh leafy greens. But I don’t believe they taste similar at all and this particular recipe has an incredibly rich flavor that is synonymous with authentic Italian cuisine. I haven’t made this soup in many years but decided to give it a serious makeover … with tremendous results!
Served with crusty bread and fresh grated Parmesan cheese, this is a complete and filling, healthy meal.
You can smell the amazing flavor before tasting the very first spoonful. The aroma is homey and fresh and may transport you to a small Italian bistro with white table cloths and bottles of red wine. A mini-vacation!
Leftovers may be even better than the first bowl. I think I’ll need to try another and let you know.
Don’t for your PIN!
- 3 tablespoons olive oil
- 1 whole firm onion, diced
- 4 cloves garlic, minced
- 1 medium zucchini, sliced and quartered
- 3 whole small carrots, peeled and diced
- 2 stalks celery, diced
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon basil, juilenned
- 1 teaspoon fresh thyme leaves
- 6 cups vegetable broth (low salt)
- 1 (14.5-ounce) can diced tomatoes (low salt) do not drain
- 1 (24-ounce) bottle Cento Rustica Passata *
- 1 cups hot water
- 1 bay leaf
- 1 (14.5 ounce) can Italian cut green beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 4 cups fresh baby spinach, lightly packed
- 1 cup small shell pasta
- Fresh grated Parmesan cheese for garnish
- Heat the olive oil in a large heavy bottom soup pot on medium heat. Add the onion and sauté until translucent and soft. Add the minced garlic and sauté for 1 minute, stirring constantly. Immediately add the zucchini, carrots, celery, and all spices except bay leaf. Cook, stirring gently for about 2-3 minutes or until the oil has coated all the vegetables. Add the Vegetable broth, tomatoes with juice, Passata, hot water, and bay leaf. Bring to a boil, reduce the heat to maintain a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
- Add the green beans, kidney beans, cannellini beans, garbanzo beans, baby spinach and pasta. Cook until the pasta is al dente - about 15 minutes. Remove and discard the bay leaf.
- Check the seasoning and add fresh ground pepper and salt if needed.
- Garnish individual bowls with fresh grated Parmesan cheese and serve.
* Cento Rustica Passata - found near the spaghetti sauce in your local grocery store
Thanks so much for stopping by! Have a fantastic week 🙂
Tricia
Mike says
March 7, 2019 at 3:50 pmYou hit this out of the park with this recipe! This is the best minestrone I’ve had! I didn’t have the Passata so I substituted 1 small can of tomato paste. The recipe was simple, yet very tasty. Good mix of spices, veggies, and legumes. I will definitely make this again!
Tricia Buice says
March 7, 2019 at 7:59 pmThank you so much Mike! I adore this soup and could eat it once a week. Thanks for giving it a try and for taking the time to comment!
Sharon Mead says
January 11, 2019 at 1:45 pmThis soup looks so beautiful and colorful! It’tastes simply wonderful! I have never used Pasada before . I think it really adds to the freshness of the soup. My adult daughter loves Minestroni soup so will have her try this!
Tricia Buice says
January 12, 2019 at 8:12 amThank you Sharon! I’m always looking for ways to incorporate Passata because it has such great tomato flavor. Thanks for giving this recipe a trying, and for letting us know how it turned out for you.
Karen S. in Michigan says
March 2, 2016 at 4:58 pmI made this a couple weeks ago but had to use tomato sauce instead of passata; otherwise, everything was the same as your recipe. It was the best minestrone soup I’ve ever had…delicious! Even my son, who isn’t a big fan of soup, loved it. Yesterday I found passata at our local grocery store, so I’m going to make it again this weekend. We got almost a foot of snow yesterday and it’s pretty cold here, so it’s a great time for a nice warm soup. Thank you for this wonderful recipe!
Tricia Buice says
March 2, 2016 at 7:00 pmI love this soup Karen and so glad you did too. Passata is one of those ingredients I was thrilled to find and use it often in soups and sauces. A foot of snow – I am so sorry. We’re in Virginia and are supposed to get a dusting or so tomorrow night. I am over winter this year – here’s to an early spring!
Valerie says
February 16, 2016 at 8:32 amAnother winner…your blog is rapidly becoming my favourite food blog!
I love the yield on this. My friend is due within the next couple of weeks, and she and her husband are vegetarians, so I’m thinking I might put together a batch to keep them healthy during their adjustment to life with baby…
Tricia Buice says
February 16, 2016 at 8:50 amThank you so much Valerie – we aim to please! I really love this soup and may just make it for my daughter-in-law who is expecting a daughter soon. Great idea 🙂 Have a wonderful week and thanks for stopping by.
Kate says
February 8, 2016 at 12:16 pmBeautiful! I love a hardy minestrone and the weather is perfect for it.
Tricia Buice says
February 8, 2016 at 6:05 pmThank you Kate! I really love this soup and it kept very well.
Wendy says
February 7, 2016 at 9:33 pmYou say that you can smell the flavor before you taste it, but I swear I can see the flavor in these photos! The photos are delicious! Usually, I make “whatever is in the freezer/cabinet” soup, cooking an invented soup out of whatever we have on hand. Minestrone soup is one of my husband’s favorites. He will be delighted to hear I plan to use a recipe this time!
Tricia Buice says
February 8, 2016 at 8:26 amThank you so much Wendy 🙂 I ate this soup for at least 5 days and it still tasted great. I love a big pot of soup that is good for a week of lunches! So filling and a true feel good soup!
Beth says
February 7, 2016 at 3:04 pmWonderful. I haven’t made minestrone soup in ages and it’s a favourite of mine. A perfect midweek supper dish!
Tricia Buice says
February 7, 2016 at 6:34 pmThanks Beth – I don’t know why we don’t have this soup more often. I ate leftovers all week and they were great each day. Have a super week!
Gerlinde @ Sunnycovechef says
February 4, 2016 at 5:03 amWhat a healthy and good looking minestrone . I love soup any time of the year.
Tricia Buice says
February 4, 2016 at 7:31 amThanks Gerlinde!
John/Kitchen Riffs says
February 3, 2016 at 1:33 pmWe’ve been making a ton of soups this year, too. And have a ton to go — it’s still pretty darn cold! Anyway, one of the things I love about herbs and spices is you can take the same set of ingredients, but totally change the flavor of things depending on how you season it. Oh, it’s a big more complicated than that, of course, but not much. Anyway, this is such a good soup! Love minestrone. Which reminds me, it’s been ages since I’ve made it. Thanks!
Tricia Buice says
February 3, 2016 at 1:56 pmThank you John – we’re still eating the leftovers and it’s still delicious … at least we love it. Thanks for stopping by and for commenting!
Summer says
February 3, 2016 at 7:57 amThis looks so delicious ♥
summerdaisy.net
Tricia Buice says
February 3, 2016 at 1:51 pmThanks Summer – we really love it.
Abbe @ This is How I Cook says
February 2, 2016 at 4:56 pmI could use a whole pot of this today! We received a ton of snow last night and this looks so good!
Tricia Buice says
February 2, 2016 at 5:23 pmSo sorry about the snow Abbe – but spring is right around the corner!
Susan says
February 2, 2016 at 2:10 pmYour photos make this look so tempting, Tricia! I love minestrone soup but haven’t made it in quite some time. This looks like a fabulous recipe!
Tricia Buice says
February 2, 2016 at 5:23 pmWe have eaten it for several days and I still love it. It’s a keeper 🙂
All That I'm Eating says
February 2, 2016 at 6:03 amSo colourful and full of flavour and a great way to use up veg too!
Tricia Buice says
February 2, 2016 at 5:22 pmYou are right – love those veggies!
2 sisters recipes says
February 1, 2016 at 11:04 pmwow ! Your soups looks amazing! And your photos are too. Have a great week Tricia!
Tricia Buice says
February 2, 2016 at 5:22 pmThank you so much! Hope you are both doing great.
Monica says
February 1, 2016 at 9:22 pmI love minestrone soup but I can’t remember the last time I had it! Thanks for bringing it back to us with such a beautiful recipe. It looks amazing!
Tricia Buice says
February 2, 2016 at 5:21 pmIt had been years for us too – I was really craving it 🙂 Thank you Monica!
Betty says
February 1, 2016 at 8:11 pmI love to make a big pot of soup on the weekend so I can have it for lunch- it’s so much nicer than a cold sandwich! This one is absolutely gorgeous, with all of the colorful vegetables. My lunch buddies would be so jealous if I brought it. 🙂
Tricia Buice says
February 1, 2016 at 9:21 pmYou should make a pot to temp them all! I took it for lunch today – so good and filling. Have a wonderful week (back at work!)
Chris Scheuer says
February 1, 2016 at 6:49 pmThese pictures are magnificent Tricia. Just looking at them makes so clearly imagine the amazing aroma from your soup. I could enjoy this for breakfast, lunch or dinner. Soup, to me, is the best part of winter!
Tricia Buice says
February 1, 2016 at 9:20 pmI agree Chris and thank you so much for the kind words. It was a pretty subject to shoot 🙂
cheri says
February 1, 2016 at 3:35 pmHi Tricia, what a beautiful soup, I could enjoy this anytime of year any type of weather. Love all the veggies you added. take care, getting ready to rain here. Cheri
Tricia Buice says
February 1, 2016 at 9:20 pmRain in the desert – that should give you some spring flowers! Enjoy 🙂
[email protected]'s Recipes says
February 1, 2016 at 2:36 pmHaven’t had minestrone soup in ages!! You make it so inviting and beautiful. Love the last photo.
Tricia Buice says
February 1, 2016 at 9:19 pmThank you Angie – that shot was my husband’s suggestion so I’ll tell him you like it! The soup is delicious – hope you give it a try!
Dom says
February 1, 2016 at 1:44 pmthis is my go-to soup… who doesn’t have tinned toms and veg in the fridge? I made a curry over the weekend with some left-over tomato dip of all things and it was glorious! Yours looks so beautiful. That aroma when the cheese melts into the soup! Yes! Yes! Yes!
Tricia Buice says
February 1, 2016 at 9:19 pmI know Dom – simple ingredients make a wonderful soup 🙂 Have a lovely week!
Larry says
February 1, 2016 at 9:23 amI don’t beleive we’ve ever made minestrone but your version looks so good it makes me want to. I like your last shot of it.
Tricia Buice says
February 1, 2016 at 9:18 pmHope you give it a try Larry – it is a good one!
Jennifer @ Seasons and Suppers says
February 1, 2016 at 8:01 amWhat a beautiful bowl! Minestrone is one of my favourite soups. I love the pasta and kidney beans 🙂 Pinning!
Tricia Buice says
February 1, 2016 at 9:18 pmIt is so filling and absolutely delicious – I love it too 🙂
sue|theviewfromgreatisland says
February 1, 2016 at 12:13 amGorgeous gorgeous gorgeous! sharing and pinning!
Tricia Buice says
February 1, 2016 at 9:17 pmThank you Sue!
Muna Kenny says
January 31, 2016 at 9:31 pmI only have soups in winter, and I love to have a big bowl, cuz I feel cold all the time in winter no matter how many layers of clothes I wear. This is a good looking soup, it’s in my to make list 🙂
Tricia Buice says
February 1, 2016 at 9:17 pmIt is filling and tasty Muna – hope you enjoy as much as we do!