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The Best Minestrone Soup

The Best Minestrone Soup for Heartwarming Comfort

This is the best minestrone soup, a delightful blend of vegetables, noodles, and a rich broth that warms the heart.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1 cup White or Yellow Onion, diced Can be replaced with shallots.
  • 2 stalks Celery, diced Omit if you don’t like it, or replace with extra carrots.
  • 2 large Carrots, sliced Can substitute with parsnips.
  • 1 medium Yukon Gold Potatoes, diced into ½ inch cubes Replace with sweet potatoes for sweetness.
  • 1 can (28 ounces) Fire Roasted Crushed Tomatoes Use regular if fire-roasted is unavailable.
  • 6 cups Vegetable Broth Use low-sodium broth to control salt.
For Added Texture
  • 1 can (15 ounces) Kidney Beans, rinsed and drained Substitute with black beans or chickpeas.
  • 1 teaspoon Italian Seasoning Fresh herbs like oregano and basil can be used.
  • ½ teaspoon Red Pepper Flakes Reduce for milder soup.
  • ¾ teaspoon Salt Plus more to taste.
  • Freshly Ground Black Pepper Add to taste.
For the Finish
  • 8 ounces Green Beans, trimmed and cut into 1 inch pieces Substitute with zucchini if desired.
  • 4 cups Spinach Kale can be used as a substitute.
  • 4 ounces Elbow Noodles Gluten-free if desired.

Equipment

  • large pot or Dutch oven

Method
 

Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add diced onion, celery, sliced carrots, and diced Yukon Gold potatoes. Sauté for 3-5 minutes, stirring occasionally, until onions are translucent and fragrant.
  2. Pour in one can of fire-roasted crushed tomatoes and 6 cups of vegetable broth. Sprinkle in 1 teaspoon of Italian seasoning, ½ teaspoon of red pepper flakes, ¾ teaspoon of salt, and freshly ground black pepper. Stir to combine, then cover and simmer for 10-15 minutes.
  3. Uncover and stir in 8 ounces of trimmed green beans, 4 cups of fresh spinach, and 4 ounces of elbow noodles. Cook uncovered for an additional 8-12 minutes until noodles are al dente and beans are tender.
  4. Remove from heat. Ladle the soup into bowls and top with freshly grated parmesan cheese if desired. Serve hot with warm garlic bread or crispy crostinis.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use seasonal vegetables for the best flavor. Adjust soup consistency with broth or water. Ensure pasta is cooked al dente. Optionally enhance broth flavor with a bay leaf or balsamic vinegar. Add leafy greens at the last minutes to retain their color and nutrition.

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