This minestrone soup recipe is easy to make in 30 minutes! This flavorful minestrone is loaded with veggies, beans and noodles making it a healthy and hearty soup perfect for any time of the year!
Add onion, celery, carrots, olive oil and garlic to a large stockpot. Cover and cook until the vegetables begin to soften (5-10 minutes).
Add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.
Add diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring to a boil.
Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.
After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).
Taste and adjust seasonings, if desired.
Serve warm with parmesan cheese
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Notes
*The amount of salt depends greatly on the saltiness of your broth. Start with 1 tsp and add more according to your own tastes.Ingredient Notes/Substitutions
Onion. yellow, white and red onions are all great choices.
Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It's totally customizable.
Olive Oil. Avocado oil or canola oil are good substitutes.
Elbow Macaroni. Use your favorite pasta if you don't have any elbow macaroni on hand.
White Beans/Kidney Beans. Choose your favorite beans.
Store/FreezeStore in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.