Minestrone Soup

Classic Minestrone soup with a tomato vegetable broth base and loaded to the max with fresh veggies, beans, and tender pasta. Simmer with some spices and you have a delicious & healthy bowl of soup!

MINESTRONE SOUP | www.togetherasfamily.com

If you follow me on Instagram you maybe saw my announcement yesterday! Yes, I’m pregnant with baby #4! That is the reason things have been a bit slow here on the blog. Every pregnancy I have had severe morning sickness, to the point where I can’t even look at food, and this pregnancy was no different. So the reason there were no posts on the blog is because I did not cook for about 3 months. I would walk into the kitchen and immediately get sick from all the spice smells; like the garlic and onion. Sounds strange but it was bad. I was living off Zofran, pickles, and cranberry juice!

My poor husband was a trooper and he kept the kids alive and fed 🙂

MINESTRONE SOUP | www.togetherasfamily.com

Anyways, we just got back from vacation and that meant driving the long ways home. We were crazy and decided to drive from Maryland to Utah and then back again. That meant a lot of stopping at fast food to eat some not so yummy and “real” food. All I wanted when I came back was a huge bowl of fresh vegetables and fruit.

That’s where this minestrone soup comes in. What better way to get all those fresh vegetables than in a delicious soup. The base is a vegetable broth + tomato base, tons of fresh veggies, beans, and some pasta. It was just what we needed after a few days of not eating so good. I also love this soup because it makes a ton and those leftovers are perfect for a repeat dinner or for lunch for the next several days.

MINESTRONE SOUP | www.togetherasfamily.com

Next time I make this I probably won’t add the spinach. I loved it, but I’ll be honest and say that when my kids saw the spinach they acted as if I had put dog food in front of them to eat for dinner. It did not go over well 🙂

I hope you enjoy! Thanks for sticking with me and I promise lots of good food is coming!

Minestrone Soup

The flavor of Oregano is a more aggressive one, so use less if wanted. As always, use salt and pepper to your desired amount. I ended up using 1 1/2 teaspoons in addition to the 1/2 teaspoon you put in with the vegetables.

Add more or less of whatever vegetable you want.


  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 zucchini, chopped (peeled if desired)
  • 1/2 teaspoon salt
  • 1 can (28 oz) petite diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) tomato sauce
  • 3 cans (15.75 oz) vegetable broth
  • 1 tablespoon dried basil
  • 1/2 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1-2 teaspoons salt, more or less to preference
  • 1/2 teaspoons pepper
  • 1 cup spinach leaves (about 1-2 handfuls)
  • 1 1/2 cups shell pasta


  1. Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
  2. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
  3. Add spinach and dried pasta shells. Let cook until pasta is done.
  4. Taste and add more salt or other spices if wanted.
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Minestrone Soup | www.togetherasfamily.com

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  1. Katie Black says

    I LOVE minestrone soup! The recipe I usually use also has garbanzo beans in it and I love the flavor and texture they add, you should throw some of those in sometime! I've never tried spinach in it, I'll have to try that, but my kids might give the same reaction as yours... :)
    • Together As Family says

      Hey Katie :) I've never tried garbanzo beans. That's one of the reasons I love minestrone soup is how versatile it is. Change out beans, swap or leave out some veggies.

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