This Easy Minestrone Soup is simple to prepare, healthy, vegan and delicious! This will be ready in 30 minutes, from start to finish.
There is nothing more comforting than a hearty soup on a cold winter's day, or a hot summer's day. I am one of those weirdos that eats soup all year long.
If you like this soup, you will love my Creamy Cauliflower Soup, Quinoa Vegetable Soup or Slow Cooker Thai Curried Chicken Soup.
Also, my Spicy Cornbread Stuffed with Cheese and Pumpkin Cornbread would be perfect for dunking in any of these tasty soups.
Why You Should Make This Easy Minestrone Soup
The weather is getting chilly! This is when most people start making comfort foods, just like this soup.
This delicious minestrone soup can be ready in 30 minutes. This is exactly what you need on those busy weeknights when you are going in a million different directions.
You can make this soup, help with the kids' homework AND try to fix your laptop all at the same time. Trust me, I've been there.
This soup is so incredibly cozy and delicious. It's one of those recipes that I have been making for ages but just forgot to put on my blog.
Not only is this soup simple to make and delicious, but it's also very nutritious. It's packed with pant-based protein, fiber and tons of vitamins and minerals.
Expert Tips
Let's talk about simplifying a bit. Did you know that you can buy onion, carrots and celery already diced and ready to make soup?
I buy it all the time! It's called mirepoix but I know my mother called it a "soup starter" and you can easily find it in almost all of the grocery stores.
Because some days, you don't even have time to chop vegetables and that's ok. It might cost a little bit more money but that to me is money well spent.
No judgement here. Shhh...I even buy some of my fruits pre-cut already.
You can also easily freeze this soup in an airtight container. You just remove it from the freezer, place it on the counter for an hour and then heat it up when ready to eat.
How To Make This Easy Minestrone Soup
Cook onion, garlic, carrots and celery in a medium saucepan or dutch oven over medium-low heat for 3-4 minutes until softened.
After you let these veggies soften a bit, you ad the chopped zucchini, tomatoes and seasonings. I always buy grape tomatoes because it takes you a minute to slice them in half.
You can already tell that this is going to taste fantastic just by looking at this picture. Look at all of these gorgeous and vibrant colors!
The more colors mean more vitamins, minerals and nutrients.
Who the heck wants to eat white or tan foods anyway? How boring is that.
Add beans, broth and water and bring to a boil. Simmer for 15 minutes.
Add pasta and simmer for another 5-7 minutes. Add spinach until it wilts and serve hot!
Related Recipes
Creamy Low Carb Cauliflower Soup from Lauren Kelly Nutrition
Creamy Mixed Mushroom Soup from Vegan in the Freezer
Vegan Taco Soup from Lauren Kelly Nutrition
Low Carb Chicken Soup from Wholesome Yum
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Easy Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic diced
- 2 carrots peeled and diced
- 1 celery stalk diced
- 2 small zucchini chopped
- 1 cup grape tomatoes halved
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon rosemary
- 5 cups vegetable broth
- 2 cups water
- 2 cups pinto beans
- 1 cup kidney beans
- ½ cup Barilla Pronto Elbows
- 2 cups baby spinach
Instructions
- Cook onion, garlic, carrots and celery in a medium saucepan or dutch oven over medium-low heat for 3-4 minutes until softened.
- Add zucchini, tomatoes, basil, oregano, salt and rosemary and mix well. Cook for another 5 minutes until softened.
- Add beans, broth and water and bring to a boil over high heat.
- Reduce heat and simmer for another 15 minutes.
- Add Barilla Pronto Elbos and cook for another 5-7 minutes.
- Add spinach and mix until it wilts.
- Serve immediately.
Notes
Nutrition
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Laura
I love this soup and so does my two year old. I have also used an immersion blender to partially blend the soup (leaving out the noodles). Perfect for rainy days here in Bermuda.
lauren.kelly
Thanks so much, I am so glad you like it Laura! And I am jealous you live in Bermuda 🙂
Ashley - Baker by Nature
So hearty and delicious! This looks perfect!
nicole @ I am a Honey Bee
my daughter loves veggies (THANKFULLY!), I bet she would love this soup
lauren.kelly
I hope she likes it Nicole! Thanks so much!
Vicky @ Avocado Pesto
Loooove minestrone soup. Such a comforting soup and love the Barilla pronto pasta - definitely makes dinner cooking easier and saves time!
lauren.kelly
Thank you Vicky!
Megan @ MegUnprocessed
This is my kind of recipe! It looks so good I wish I had a bowl now!
lauren.kelly
Thanks Megan!
Alice @ Hip Foodie Mom
love this soup!
lauren.kelly
Thank you Alice!
ally
Everytime I look at you and those 3 precious boys (who remind me of my 3 precious men now), I just smile, Lauren! I love to share w/them easy recipes that give them no excuses not to cook! Thanks, luv! xo
lauren.kelly
Oh I love hearing that! Love you Ally!
Liz
A double batch sounds perfect!! I'd be happy to eat this all week long!!
lauren.kelly
Me too!
Kristin
I'm guessing you are using canned beans? I'm guessing using dried beans would take much longer.. ?
lauren.kelly
Hi Kristin! I used fresh green beans but you can definitely use canned or frozen if you'd like. Thank you!
Karen
Hi may I know for oregano rosemary n basil..r u using fresh ones or dried ones? Thanks
lauren.kelly
Hi Karen, I used dried seasonings! I hope you like it!!
Sarah Walker Caron (Sarah's Cucina Bella)
Wow! So simple and fresh. Love it!
Nutmeg Nanny
I've heard about those pronto noodles but have yet to pick them up. I love the idea of being able to make such a delicious and easy soup ready in just 30 minutes!
Rose | The Clean Dish
Freezing soup is such a great idea. This minestrone soup looks super healthy and delicious! I can't wait to try it!