Description
Nothing warms the soul quite like a bowl of Easy & Healthy Minestrone Soup. This Italian classic is brimming with colorful vegetables, hearty beans, and tender pasta in a savory tomato broth. It’s a simple, wholesome, and satisfying meal that’s perfect for a quick lunch, easy dinner, or make-ahead meal prep. Naturally vegetarian (and easily made vegan), this minestrone is loaded with nutrition, flavor, and comforting vibes—ideal for anyone craving healthy dinner ideas or wholesome food inspiration.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 medium zucchini, chopped
1 cup green beans, cut into 1-inch pieces
1 can (14.5 ounces) diced tomatoes, with juices
4 cups vegetable broth
1 can (15 ounces) cannellini beans, drained and rinsed
3/4 cup small pasta (ditalini, elbows, or small shells)
2 cups baby spinach or chopped kale
1 teaspoon Italian seasoning
3/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/4 cup fresh basil, chopped (optional, for serving)
1/4 cup grated parmesan cheese (optional, for serving)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened.
2. Add garlic and cook for 1 minute, just until fragrant.
3. Stir in zucchini, green beans, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes.
4. Pour in diced tomatoes (with juices) and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add cannellini beans and pasta. Simmer for 8-10 minutes, or until the pasta is al dente, stirring occasionally.
6. Stir in spinach or kale. Cook for 2-3 minutes, just until wilted.
7. Taste and adjust salt or pepper as needed. Serve hot, garnished with fresh basil and parmesan if desired.
Notes
For best results, add the pasta right before serving if you plan to store leftovers—the soup keeps better and the pasta won’t get mushy.
Swap in your favorite veggies based on the season or what you have in your fridge.
Make it vegan by omitting parmesan or using a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups (approximate)
- Calories: 235
- Sugar: 5g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 2mg
Keywords: minestrone, healthy soup, easy dinner, vegetarian, vegan, food ideas, dinner ideas