7 June 2024 — Recipe

Seriously Good Minestrone Soup

Minestrone Soup

With the colder weather upon us, there’s nothing quite like a steaming bowl of minestrone soup to warm up your insides. This absolutely delicious recipe is sure to be a hit with the whole family.

Bursting with hearty vegetables and rich flavours, Minestrone soup is packed with vegetables and legumes. it is a rich source of dietary fibre essential for a healthy gut. Fibre aids in digestion by regulating bowel movements and promoting the growth of beneficial gut bacteria. The beans and vegetables in this soup are varied in nutrients and antioxidants, supporting overall digestive health and a strong immune system.

There’s quite a few ingredients, so make sure you make a list so you don’t miss anything, but it’s soooooo worth it.

Minestrone Soup 2

Serves 8

Seriously Good Minestrone Soup Ingredients

  • 2 tablespoons olive oil
  • 1 diced onion
  • 4-6 stalks of sliced celery
  • 2 peeled, quartered, and sliced carrots
  • 2 zucchini, quartered and sliced
  • 5 garlic cloves, minced
  • Salt and pepper to taste
  • 1 can diced tomatoes
  • 6-8 cups vegetable broth
  • 130g tomato paste
  • 1.5 tablespoons Italian seasoning
  • 1 can small white beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 cup frozen cut green beans
  • 1 cup small shell pasta
  • 3 cups baby spinach leaves
  • 3 tablespoons chopped parsley


1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and zucchini to the pot.

2. Cook until the vegetables are tender, about 3–5 minutes. Add the garlic and cook for an additional 30 seconds. Season the vegetables with salt and pepper to taste.

3. Add the diced tomatoes, vegetable broth, tomato paste, and Italian seasoning to the pot. Bring to a simmer.

4. Add the white beans, kidney beans, green beans, and pasta to the pot. Simmer for 15 minutes or until the pasta and vegetables are tender.

5. Season the soup with more salt and pepper to taste. Stir in the spinach leaves and cook for 2–3 minutes or until wilted.

6. Sprinkle the chopped parsley over the soup and serve.

This recipe tastes even better the next day.

*Adapted from Olive Garden Minestrone Soup



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