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.
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.
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!
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Easy Minestrone Soup
- 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
- 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.