This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
4cupslow sodium chicken broth(use vegetable broth to make this vegetarian)
28ozcanned diced tomatoes(798 ml) no salt added
1cupcanned red kidney beans*(rinsed) 8 oz
1cupcanned white kidney beans*(rinsed) 8 oz
1cupssmall uncooked pasta(I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the tomato paste, salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
Video
Notes
*I like to use a mix, but you can also use one 15-19 oz can of either red or white kidney beansTips:
Cut the veggies evenly. The rule of thumb is to cut the veggies around the same size so they cook evenly.
Use low sodium ingredients. I use low sodium broth and canned tomatoes with no salt added so I can control the saltiness of the soup.
To keep the pasta al dente, you can cook it separately and add it when you serve it. This isn't necessary but does help preserve the texture of the noodles!
Drain and rinse the beans before adding them to the soup!
Storage:Leftovers will last in an airtight container in the fridge for up to 3 days. To reheat, microwave or simmer on the stove until heated all the way through. Keep in mind that as the pasta sits in the broth, it will soften. If you know you'll have leftovers and would rather cook and store the pasta separately, feel free to do that!If you're going to freeze this soup I recommend doing so without the pasta added. To freeze, assemble and cook the pasta as directed but stop after step 3 in the recipe card. Instead, cool completely and store in the freezer for up to 3 months. When you're ready to serve, thaw in the fridge, then continue with the recipe as instructed.