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.
Kim Beaulieu
I can't wait to try this. I'm not a big soup girl but I love minestrone for some reason. It's so yummy. Looking forward to getting my soup grub on.
Michelle @ My Gluten-free Kitchen
I've been so ready for fall to arrive out west here so that we can enjoy soups like this one!
Ginny McMeans
I have not heard of mirepoix and it looks really great for those nights when you only have minutes. Your minestrone sounds wonderful and love that pasta!
Cookin Canuck
30 minutes...that is one of the many reasons I love homemade soups for dinner. This one looks like it would warm me to my toes!
Heather | All Roads Lead to the Kitchen
I love how chock-full of goodness this is! I love hearty soups that are also brothy...so this sounds like something I need to try.
The Food Hunter
I love all the vegetables in this!!
Kimberly @ The Daring Gourmet
Delicious and nutritious - now that's the perfect combinations! Looks and sounds so tasty!
Ashley @ Wishes and Dishes
I'm obsessed with soup too - my husband makes fun of me! I eat it all year. Love this recipe!
Erin @ Texanerin Baking
I didn't know about mirepoix! Very cool. Just like that pasta! They're new to me. And this soup looks so warm and comforting. 🙂
Alida
I could live on this soup day in/day out. So colorful and delicious! And those pronto noodles are genius!
Ramona W
My soup pot lives on my stove from the fall through winter. This minestrone soup will definitely be made. 🙂
lauren.kelly
I hope you enjoy it too Ramona!
Stephanie
I love soups like this - especially because it only takes 30 min!
lauren.kelly
Oh I am with you Stephanie!
Barbara @ Barbara Bakes
I'm going to have to look for these noodles. Such a great idea.
lauren.kelly
They are fantastic Barbara!
Sandy @ RE
Lauren, this looks so freshing and inviting. Perfect for a fall, chilly day!
lauren.kelly
Thanks Sandy!
allie @ Through Her Looking Glass
What a delicious and nutritious soup, Lauren. Love the Barilla Pronto. Helps get healthy on the table faster!!!! Score.
lauren.kelly
Thank you Allie!