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Easy Healthy Minestrone Soup Recipe

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4.1 from 11 reviews

Minestrone Soup is a quick, easy, and healthy Italian classic loaded with fresh vegetables, beans, and pasta in a savory tomato broth. This versatile, flavorful soup is perfect for any season and can be customized with your favorite veggies and proteins. It’s nourishing, hearty, and bursting with wholesome ingredients, making it a perfect meal for lunch or dinner.

Ingredients

Vegetables and Aromatics

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 large carrot, diced (about 1 cup)
  • 1 medium rib celery, thinly sliced (about ½ cup)
  • 1 cup fresh OR frozen green beans
  • 1 cup packed fresh baby spinach OR frozen spinach

Liquids and Tomatoes

  • 6 cups low-sodium chicken OR vegetable broth/stock
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 (14.5-ounce) can fire-roasted petite diced tomatoes
  • 2 tablespoons tomato paste

Beans and Pasta

  • 1 (15-ounce) can Great Northern beans, rinsed & drained
  • 1 (15-ounce) can red kidney beans, rinsed & drained
  • ½ cup dried small elbow pasta, regular OR whole wheat

Herbs and Seasonings

  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • Salt & freshly ground black pepper, to taste (about 1 teaspoon salt initially, more to adjust)

Optional & Garnish

  • ½ tablespoon balsamic vinegar (optional)
  • Freshly grated Parmesan cheese, for serving
  • Fresh minced parsley, for serving

Instructions

  1. Sauté Aromatics and Vegetables: In a large pot or Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add diced onion and cook until translucent, about 3 to 5 minutes. Add minced garlic, diced carrot, and sliced celery. Cook, stirring frequently, for 5 more minutes until the vegetables are just tender.
  2. Add Broth, Tomatoes, and Seasonings: Stir in the low-sodium broth, fire-roasted crushed tomatoes, fire-roasted petite diced tomatoes, tomato paste, dried oregano, basil, rosemary, thyme, 1 teaspoon salt, and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer.
  3. Simmer the Soup: Cover the pot with a lid cracked about an inch to allow steam to escape, and let the soup simmer gently for 20 minutes. This allows the flavors to meld and vegetables to soften.
  4. Add Beans, Pasta, and Greens: Stir in the rinsed Great Northern and red kidney beans, dried elbow pasta, green beans, and spinach. Bring the soup back to a boil, then reduce to a simmer again. Cook uncovered for 10 to 15 minutes, stirring regularly, until the pasta is tender.
  5. Adjust Seasonings and Finish: Taste and adjust salt and pepper as needed, adding in ¼ teaspoon increments of salt if required. Stir in the optional balsamic vinegar for brightness. Serve hot, topped with freshly grated Parmesan cheese and minced parsley.

Notes

  • You can customize this soup with your favorite seasonal vegetables such as cubed yellow potatoes, sliced zucchini or yellow squash, shredded cabbage, or fresh/frozen peas.
  • Add sturdier vegetables like potatoes or cabbage during the simmer step; softer vegetables like squash or zucchini can be sautéed with the carrot and celery; peas are best added with the beans and pasta.
  • Substitute spinach with chopped kale or collard greens for a different leafy green twist.
  • For tomato varieties, use one can crushed tomatoes plus one can petite diced tomatoes, or two cans of petite diced tomatoes. Crushed tomatoes can help if kids dislike chunks.
  • Add a Parmesan rind to the simmering soup for extra depth of flavor if available.
  • If using fresh herbs, triple the quantity compared to dried herbs as dried are more potent.
  • Any small shape pasta such as ditalini, orecchiette, or small shells works well. Whole wheat or regular pasta can be used.
  • Pasta expands substantially while cooking and absorbs broth; adjust liquid accordingly during preparation and reheating to maintain desired soup consistency.
  • To make the recipe vegetarian, use vegetable broth. For vegan, omit the Parmesan cheese.

Find it online: https://marthatasty.com/easy-healthy-minestrone-soup-recipe/