Quick Minestrone Soup
Warm up with a comforting bowl of Quick Minestrone Soup, the ultimate one-pot meal that’s hearty, healthy, and ready in just 40 minutes! Bursting with fresh vegetables like carrots, zucchini, and spinach, this classic Italian soup features a flavorful blend of cannellini and kidney beans, tender pasta, and a fragrant medley of aromatics and spices. Simmered in a savory vegetable broth with crushed tomatoes, it’s a nourishing dish that’s perfect for busy weeknights. Customize it with Parmesan cheese and a parsley garnish for an extra layer of flavor. Perfectly balancing wholesome ingredients and convenience, this quick minestrone recipe is a must-have for those seeking easy, nutrient-packed meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 cup small pasta (like ditalini or macaroni)
- 2 cups baby spinach or kale, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- grated Parmesan cheese (optional, for serving)
- fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables soften.
Stir in the zucchini and cook for another 3 minutes.
Add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the cannellini beans, kidney beans, Italian seasoning, bay leaf, salt, and black pepper. Bring to a boil.
Once boiling, reduce the heat to a simmer and add the pasta. Cook according to the package instructions, usually 7-10 minutes, stirring occasionally.
Two minutes before the pasta is fully cooked, stir in the chopped spinach or kale and cook until wilted.
Taste and adjust the seasoning as needed by adding more salt or pepper.
Remove the bay leaf before serving.
Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
