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The Best Minestrone Soup | Soup Recipe | Healthy Recipe | This is honestly the best Minestrone Soup! A vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. It simmers in one pot on the stove top for a delicious and healthy dinner. #healthyrecipe #soup #minestronesoup #onepot #dinnerrecipeideas #easydinnerrecipe

Minestrone Soup

This is honestly the best Minestrone Soup! A vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. It simmers in one pot on the stove top for a delicious and healthy dinner. 
Course Soup
Cuisine American
Keyword minestrone soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 134 kcal

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup peeled, chopped zucchini (about 1 zucchini)
  • 1/2 teaspoon salt
  • 1 can (28 oz) petite diced tomatoes (undrained)
  • 1 can (15 oz) kidney beans (drained & rinsed)
  • 1 can (15 oz) tomato sauce
  • 3 cans (14.75 oz each) vegetable broth
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup spinach leaves (about 2 small handfuls)
  • 1 1/2 cups small shell pasta

Instructions

  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 low and let simmer for 15 minutes.

  3. Add spinach and dried pasta shells. Let cook until pasta is done. About 10 minutes, depending on what size pasta you use. 

  4. ** Leftovers will soak up the broth so you will probably want to add additional water or broth when reheating leftovers. 

Recipe Video

Recipe Notes

If you want a thinner soup then use 4 cans of vegetable broth instead of 3. I love a soup that is not super brothy so I use 3 cans. The soup does thicken up as it sits (after cooking) so leftovers will not have much broth. Add water or additional broth when reheating. 

 

An easy way to get thinly sliced carrots is to use baby carrots. They are already peeled, and small so all you have to do is slice them. 

 

I like to chop up the spinach into smaller pieces. You can do this or just throw the spinach in as is.