This minestrone soup is a healthy, comforting one-pot meal that’s loaded with hearty veggies, nutritious beans, and tender pasta. It’s vegetarian, dairy-free, and can easily be adapted to vegan or gluten-free diets.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Why You’ll Love Making It

• One-Pot Wonder: No need to dirty multiple dishes—everything cooks in one pot!
• Versatile and Adaptable: Swap out veggies, beans, or pasta based on what you have in your kitchen.
• Nutritious and Delicious: Packed with fiber, protein, and vitamins from fresh vegetables and beans.
• Quick and Easy: Ready in just 45 minutes, this soup is perfect for busy days.
• Crowd-Pleaser: Great for serving the whole family or guests, with customizable toppings like Parmesan or fresh herbs.

Ingredients

• 1 tablespoon canola oil: Helps sauté the veggies for a rich flavor base. Substitute olive oil for extra depth.
• 1 small onion (finely diced): Adds a savory base to the soup. A yellow onion works best.
• 2 ribs celery (sliced): Brings a mild crunch and fresh flavor.
• 3 large carrots (peeled and finely chopped): Sweet and hearty, these balance the flavors.
• 1 tablespoon tomato paste: Enhances the soup with a concentrated tomato flavor.
• 1 tablespoon minced garlic (2 large cloves): For a bold and aromatic touch.
• 1½ teaspoons salt: Adjust to taste, depending on your broth’s sodium level.
• 1 teaspoon each dried parsley, oregano, and basil: Classic Italian seasonings that define the dish.
• ¼ teaspoon black pepper and ⅛ teaspoon crushed red pepper flakes: For a hint of spice—omit the red pepper flakes if you prefer mild flavors.
• 4 cups low-sodium chicken broth: Use vegetable broth for a vegetarian version.
• 28 oz canned diced tomatoes: Adds tangy depth—choose a no-salt variety to control sodium.
• 1 cup canned red kidney beans: Rinsed and drained for a rich, earthy flavor.
• 1 cup canned white kidney beans: Rinsed and drained for a creamy texture.
• 1 cup small uncooked pasta: Medium shells or ditalini are perfect for soaking up the broth.
• 2 cups fresh spinach: Roughly chopped and added at the end for a burst of freshness.

Optional Toppings:

• Parmesan cheese: Shredded, for a savory garnish.

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Instructions

1. Prepare the Vegetables
   Heat the canola oil in a large pot over medium-high heat. Add the diced onion, sliced celery, and chopped carrots. Cook, stirring occasionally, for 3–4 minutes until the onion becomes translucent and the vegetables begin to soften.
2. Build the Flavor Base
   Stir in the tomato paste, minced garlic, salt, parsley, oregano, basil, black pepper, and red pepper flakes. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
3. Add Broth and Simmer
   Pour in the low-sodium chicken broth and canned diced tomatoes. Stir in the red and white kidney beans. Bring the soup to a boil, then reduce the heat to medium. Cover the pot and let it simmer for about 10 minutes, allowing the flavors to meld and the carrots to become crisp-tender.
4. Cook the Pasta
   Stir in the uncooked pasta and cover the pot again. Simmer for an additional 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is tender but not mushy.
5. Add the Spinach
   Stir in the chopped fresh spinach. It will wilt quickly in the hot soup. Taste and adjust the seasoning, adding more salt or pepper as needed.
6. Serve and Garnish
   Ladle the soup into bowls and top with freshly shredded Parmesan cheese, if desired. Pair with crusty bread or a side salad for a complete meal.

FAQs

Can I use different types of pasta in this recipe?
Absolutely! While small pasta like shells or ditalini works best, you can use any short pasta you have on hand, such as elbow macaroni, penne, or farfalle. Just adjust the cooking time as needed to ensure the pasta is cooked al dente.

How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth or water, as the pasta will absorb some liquid while sitting. Warm the soup gently on the stove or in the microwave until heated through.

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