Minestrone Soup

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.



  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, sliced
  • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 6 cups vegetable broth
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 4 cups spinach
  • 4 ounces elbow noodles, small shells or fusilli, gluten free if desired


For serving:

  • Freshly grated parmesan
  • Garlic bread or crostinis



-Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Sauté for 3-5 minutes or until onions soften.

-Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

-Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. You can also serve with garlic bread, crostinis or crackers.

For more tips for making this soup see the original article here.