Minestrone Vegetable Soup
Minestrone Vegetable Soup brims with tender vegetables, hearty beans, and twirls of rotini in a tomato-broth base seasoned with Italian herbs. Each spoonful balances bright acidity from tomatoes with savory depth and a hint of garlic, making it a cozy, filling bowl for weeknight dinners or casual gatherings. It’s a satisfying, vegetable-forward classic that tastes even better as the flavors meld.
- Prep30 min
- Cook55 min
- Serves10
- DifficultyEasy
- 1
Heat olive oil in a large soup pot over medium heat; cook and stir the onion and the garlic in the hot oil until the onion is tender, 2 to 5 minutes.
- 2
Stir in the chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper.
- 3
Bring the soup to a boil, reduce the heat to low, and cover the pot.
- 4
Simmer the soup for 45 minutes.
- 5
Bring the soup back to a full boil and stir in the rotini pasta.
- 6
Reduce the heat to low and simmer until the pasta is tender, 10 to 15 more minutes.
- Calories 248.41 kcal Moderate
- Protein 10.0 g Good Source
- Carbs 46.75 g Moderate
- Total Fat 1.94 g Low Source
- Saturated Fat 0.18 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 877.57 mg High
- Fiber 6.89 g Good Source
- Sugar 7.12 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 187.38 mg Moderate
- Iron 3.51 mg Moderate
- Potassium 777.35 mg Moderate
- Vitamin A 28.83 mcg_rae Low Source
- Vitamin C 41.98 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Celery
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
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