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A close up of a bowl of Minestrone Soup with spinach and fresh basil leaves
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4.96 from 22 votes

Minestrone Soup

A rich tomato broth loaded with healthy legumes, vegetables and fresh herbs
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: Italian
Keyword: dinner, main course, soup, vegetable, vegetarian
Servings: 12 servings
Calories: 213kcal
Author: Tricia


  • 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


  • 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.


* 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.


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