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Minestrone Soup

An easy vegetarian soup that is hearty and delicious...on the table in no time!
Course Soup
Keyword minestrone, soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Calories 201kcal


  • 2 tablespoons butter sub out olive oil for a vegan or dairy-free version
  • 1 cup chopped onion did you know they sell tubs of already chopped onions in the produce section? No shame in that game.
  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 4 cloves garlic, minced
  • 1 jar Pasta Sauce (any flavor is fine)
  • 32 oz vegetable broth chicken broth works great, as well!
  • 1 14.5 oz can garbanzo beans, drained
  • 1 cup dried small pasta
  • 1 tablespoon basil (dried works fine)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 cups fresh spinach
  • breadcrumbs & goat cheese (for serving)


  • In a large soup pot saute the veggies in the butter for about 5 minutes, or until soft.
  • Add the garlic and saute for 1 more minute.
  • Pour in the jarred pasta sauce and veggie broth. Bring to boil and simmer for 20 minutes.
  • Add the beans, pasta, and spices. Low boil for an additional 20 minutes.
  • Right before serving, add the spinach to wilt for 30 seconds.
  • Serve with bread crumbs and goat cheese on top of each bowl.
  • Note: The breadcrumbs and goat cheese bring a great texture and creaminess to the soup. Give it a try your first time!


Calories: 201kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 3639mg | Potassium: 905mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8230IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 3mg