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Minestrone Soup – healthy and flavorful

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Easy, flavorful and healthy Minestrone Soup

A hearty bowl of vegetable soup with shell shaped pasta, basil leaves and spinach

Healthy, hearty and so delicious!

Our fresh Minestrone Soup is full of healthy legumes, green leafy spinach, vegetables, plenty of herbs, a handful of pasta, all in a wonderfully rich tomato broth. This recipe makes a big pot of delicious vegetarian soup. Make it on the weekend for dinner and have leftovers for lunch all week.

This Minestrone soup keeps well for up to 5 days in the refrigerator. The pasta shells soften a bit overtime, but not so much that they turn to mush. The pasta also soaks up some of the broth creating a thicker, chunkier soup. Simply add a little extra vegetable broth or hot water when reheating if desired.

Soup must be one of the most brilliant recipe ideas ever created. It’s filling and satisfying with a lovely combination of textures and flavors. Enjoy a complete and satisfying meal in a bowl of this wonderful, healthy soup!

 

 

zucchini, carrots, garlic and celery on a cutting board with fresh thyme

Overview of ingredients for Minestrone Soup:

At first glance, this may look like a really long list of ingredients to prepare for one simple pot of soup. However, many of the ingredients come straight out of a jar or can. Don’t let this simple list scare you off!

  • olive oil
  • onion
  • garlic
  • carrots
  • celery
  • zucchini
  • fresh parsley
  • dried oregano
  • Italian seasoning
  • crushed red pepper flakes (optional)
  • fresh ground black pepper
  • sliced fresh basil leaves
  • fresh thyme leaves
  • vegetable broth – low sodium is best if you can find it. You can use chicken broth or chicken stock in place of the vegetable broth, but we prefer the recipe as written.
  • canned diced tomatoes (low or no salt)
  • Passata
  • bay leaf
  • canned Italian cut green beans
  • red kidney beans (canned)
  • cannellini beans (canned)
  • garbanzo beans (canned)
  • fresh baby spinach leaves
  • small or medium pasta shells
  • fresh Parmesan for garnish

 

What is Passata and where can I find it?

Passata is strained, uncooked tomato puree with the seeds and skins removed. This fresh tasting sauce is different from both tomato sauce and tomato paste which are cooked and often include seasoning and other ingredients like garlic and vegetables.

Check online at your local grocery store, or inquire at the customer service desk to see if they carry passata. Cento Rustica Passata and Pomi Strained Tomatoes are two popular brands you might find in your store. These products may be found near the canned tomatoes or the international section of the store.

If you can’t find passata, tomato puree will work. You can also buy whole steamed canned tomatoes and process them in a blender or food processor. Strain the blended tomatoes through a find mesh sieve to remove the seeds.

Finally, if you’re on the East coast, Wegman’s Grocery Store carries their own branded passata. It’s a great product at a wonderful price.

Grab a few bottles of passata when you find it so you can make this Minestrone Soup, our Baked Gnocchi with Tomato, Ricotta and Spinach, and this creamy Coconut Chicken Soup recipe.

 

 

How does this Minestrone Soup compare to Olive Garden?

We believe our Minestrone Soup recipe tastes much better than Olive Garden’s. Also our soup has a lot less sodium, so that’s a big plus. This Minestrone is loaded with fresh vegetables, the broth is incredibly flavorful and of course homemade is always better!

Now that restaurants have to post nutritional information, I’ve noticed high amounts of salt seems to be a real problem with many restaurant specialties. Sodium is the one thing I can’t have a lot of, therefore, it’s very important to me that my recipes taste fantastic even without tons of salt.

Some salt is necessary in almost every sweet or savory recipe. Please feel free to taste this Minestrone soup when finished, and make adjustments as needed for your family. If you’re adding Parmesan as a garnish, you probably won’t need additional salt.

 

A pot of vegetable soup with shell shaped pasta in a tomato broth

What kind of greens can you use in this Minestrone Soup?

For this recipe I usually add baby spinach leaves at the end. However, feel free to substitute kale or Swiss chard if you prefer. For me, leafy greens are all pretty interchangeable. If using baby kale or Swiss chard, be sure to cook the greens just a little longer to soften.

I make, eat and create a lot of recipes for soups and stews. Some include many of the same ingredients, i.e. carrots, celery, onion, zucchini and fresh leafy greens like kale and spinach. You may be wondering if all the recipes taste the same. No worries, each bowl full has its own delicious personality and unique flavor.

This is one of our favorite soup recipes. Minestrone soup has an incredibly rich tomato flavor that is synonymous with authentic Italian cuisine. Just wait until you smell it simmering away on the stove top. Your family may just run to the table and beg for more of this great recipe.

 

 

A large bowl of Minestrone Soup with Parmesan cheese being grated over the top

We serve Minestrone with a nice crusty bread and plenty of fresh grated Parmesan cheese.

Sopping up the broth with a hunk of crusty bread is one of my favorite ways to enjoy a bowl of soup. Add a nice bottle of wine and you have a complete meal fit for company. This soup is healthy and filling and really hits the spot all year long.

 

A Dutch oven filled with vegetable soup with a ladle hovering over the pot dripping broth

How to make fantastic Minestrone:

Start by sautéing the vegetables. Add the onion, garlic, carrots and celery in olive oil in a large soup pot or Dutch oven over medium-high heat.

Next add the zucchini, spices and fresh herbs, vegetable broth, tomatoes, passata, water and bay leaf. Simmer for 30 minutes stirring occasionally.

Finally, the spinach, all the beans and pasta. Cook for another 15 minutes or until the pasta is al dente.

Check the seasoning and add salt and pepper, to taste. Garnish individual bowls with Parmesan and fresh basil leaves.

This soup is absolutely delicious and best served with a plenty of fresh crusty bread!

 

Can you freeze Minestrone Soup?

This Minestrone soup freezes very well, especially if you undercook the pasta. Reheat the soup gently so the pasta doesn’t turn to mush.

Another option is to leave the pasta out, freeze the soup and then add cooked shells when you reheat the base. This soup doesn’t need to cook all day, it’s pretty quick to throw together. If you freeze the Minestrone complete with pasta, just be sure to rewarm gently.

 

A close up of a bowl of vegetable pasta soup with spinach and fresh basil leaves

You can smell the amazing flavor before tasting the very first spoonful.

The aroma of our Minestrone is homey and fresh. After one bite you may find yourself transported to a small Italian bistro with white table cloths and bottles of red wine. A mini-vacation and you never have to leave the house!

Leftovers might even be better than the first bowl. Try it and see for yourself. I think you’ll agree! We love this recipe and hope you do too.

This is a great pot of soup that’s good enough for company and simple enough for lunch or dinner any day of the week.

 

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A ladle filled with Minestrone Soup with spinach and shell shaped pasta

 

 

A close up of a bowl of Minestrone Soup with spinach and fresh basil leaves
5 from 19 votes

Minestrone Soup

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 12 servings
Course: Soup
Author: Tricia
PRINT RECIPE
A rich tomato broth loaded with healthy legumes, vegetables and fresh herbs

Ingredients

  • 3 tablespoons olive oil
  • 1 large 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 ½ teaspoons dried oregano
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon fresh basil leaves julienned
  • 1 teaspoon fresh thyme leaves
  • 8 cups vegetable broth (low salt)
  • 14.5 ounce can diced tomatoes (low or no-salt) do not drain
  • 24 ounce bottle Passata *
  • 1 cup hot water
  • 1 bay leaf
  • 14.5 ounce can Italian cut green beans drained and rinsed
  • 15 ounce can red kidney beans drained and rinsed
  • 15 ounce can cannellini beans drained and rinsed
  • 15 ounce can garbanzo beans drained and rinsed
  • 4 cups fresh baby spinach leaves lightly packed
  • 1 cup small shell pasta or medium shells
  • Fresh grated Parmesan cheese for garnish

Instructions

  • Heat the olive oil in a large heavy bottom soup pot on medium heat. Add the onion and sauté until slightly translucent. Add the minced garlic and sauté for 1 minute, stirring constantly. Immediately add the carrots and celery. Cook, stirring gently for about 2-3 minutes or until the oil has coated all the vegetables. Add the zucchini, spices, fresh herbs, 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 drained and rinsed 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.

Recipe Notes

* Passata (strained tomatoes) - can be found near the spaghetti sauce in your local grocery store
 
Nutritional information may vary depending on the products used in this recipe.

Nutrition

Calories: 213kcal | Carbohydrates: 37g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 987mg | Potassium: 742mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4534IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 4mg

Without a doubt I could eat soup almost everyday and never tire of trying new recipes.

If you love soup too, and have an instant pot, you may want to check out this easy Vegetable Soup.

Finally, here are a few more recipes you might also enjoy:

A bowl of slow-cooker chicken and white bean soup with kale

Slow-Cooker Chicken & White Bean Soup is an easy load-and-go favorite for busy weeknights or anytime we want a healthy, hearty meal. This soup is packed with flavor and plenty of tender chicken, healthy kale and creamy soft beans.

 

A bowl of Pasta e Fagioli Soup topped with grated Parmesan

Pasta e Fagioli is a deliciously hearty, stew-like soup loaded with pasta, beans and Italian sausage. Every bite is rich with flavor and plenty of vegetables.

 

A bowl of Creamy Chicken Gnocchi Soup with spinach and black pepper

With a silky, creamy broth, tender chunks of chicken, loads of fresh spinach and pillowy soft gnocchi, our Creamy Chicken Gnocchi Soup is comforting, easy to make and very satisfying.

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Originally published January 2016, updated March 2021

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56 Comments

  1. Jennie says

    5 stars
    I just deleted all other minestrone soup recipes in my collection since making your recipe for dinner. I bought a rosemary olive oil loaf at bakery to accompany this delicious soup. It’s a cool night here in the Carolinas and your soup was a perfect meal for our dinner. The soup is light and flavorful and the fresh herbs added so much to the base. A truly yummy soup! Easy to make! Delightful!

    reply to this comment >

    • Tricia Buice says

      Hi Karen. Sorry you’re having trouble finding Passata. As this is an uncooked tomato product with no additional ingredients, the best substitute would be plain canned tomatoes pushed through a food mill or sieve, or tomato puree. I’m sure the soup will be fine with either! Thanks for the great question.

      reply to this comment >

  5. Mike says

    5 stars
    You 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!

    reply to this comment >

  6. Sharon Mead says

    5 stars
    This 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!

    reply to this comment >

  7. Karen S. in Michigan says

    5 stars
    I 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!

    reply to this comment >

    • Tricia Buice says

      I 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!

      reply to this comment >

  8. Valerie says

    5 stars
    Another 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…

    reply to this comment >

  10. Wendy says

    5 stars
    You 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!

    reply to this comment >

  13. John/Kitchen Riffs says

    We’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!

    reply to this comment >

  20. Betty says

    I 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. 🙂

    reply to this comment >

  24. Dom says

    this 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!

    reply to this comment >