Name: Minestrone Soup
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Ingredients: 1 large onion, (chopped); 2 large carrots, (chopped); 2 stalks celery, (chopped); 8 ounces green beans, (cut into 1-inch pieces); 2 tablespoons olive oil; 4 cups water; One 10-ounce package frozen chopped spinach, (thawed); One 15-ounce can chopped tomatoes, (with liquid); One 15-ounce can pinto beans, (with liquid); One 15-ounce can wax beans, (with liquid); One 15-ounce can garbanzo beans, (with liquid); One 15-ounce can black-eyed peas, (with liquid); One 15-ounce can red kidney beans, (with liquid); 4 cubes vegetable or beef bouillon; 2 medium zucchini, (chopped); 2 medium potatoes, (peeled and chopped); ½ cup freshly grated Parmesan cheese

This Minestrone Soup recipe is even better the next day.

bowl of minestrone soup

Minestrone Soup

Minestrone soup is loaded with flavor packed vegetables and beans giving it a super healthy vibe. Making it couldn’t be any easier. With a sprinkle of Parmesan on top, this soup can be the star of a warm and comforting meal, perfect for chilly fall days!

🛒Ingredients needed:

onion
celery
carrots
greenbeans
olive oil
frozen spinach
canned tomatoes
canned pinto beans
canned wax beans
canned garbanzo beans
canned black-eyed peas
canned kidney beans
boullion
zucchini
potatoes
fresh Parmesan

ladle full of minestrone soup

✏️How to make Minestrone Soup:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

In a Dutch oven, heat the oil and sauté onion, carrots, celery, and green beans. Do not brown. Add the rest of the ingredients, reserving the potatoes and the cheese. Bring to a boil and then reduce heat to simmer. Simmer for about 40 minutes. Add the potatoes and continue cooking until potatoes are tender, about 40 minutes longer.
Taste and adjust seasonings, as needed. Ladle into soup bowls and sprinkle with Parmesan.

➡️Recipe Tips:

If there are vegetables in this recipe that you don’t care for, feel free to substitute in something else.
If you are making this recipe GLUTEN FREE, be sure to use vegetable broth that is known to be GF.
Keep a close eye on the soup as it’s cooking. You don’t want the vegetables overcooked.

✔️What to serve with Minestrone Soup:

For some reason this recipe just screams “garlic bread” to me. Make your favorite or try this Cheesy Garlic Bread recipe.
A hearty soup goes will with a simpler salad like Apple Walnut Salad or a classic Caesar Salad with Homemade Sourdough Croutons.
Whether you prefer red or white, a glass of wine would top off this meal nicely!

minestrone soup in a bowl with a spoon

★How to Store:

This recipe makes a lot of soup, so unless you’re cooking for a crowd, you’re bound to have leftovers. You can store them in the refrigerator for a few days and enjoy for lunches or put freeze in an air-tight container for up to three months.

❤️Why I love this recipe:

It makes enough soup for a crowd, so this recipe is perfect if you’re having a lot of people over and if not? Leftovers!
It’s also a great soup recipe to make on the weekend and eat all week long for lunch.
You don’t often get something this filling at under 300 calories per serving.