Easy Minestrone Soup
About this recipe
This Easy Minestrone Soup is a comforting one-pot meal packed with veggies, beans, and pasta. It's a simple recipe that comes together quickly, making it perfect for a weeknight dinner.
The combination of fresh ingredients and pantry staples creates a hearty soup that's not only delicious but also vegetarian and dairy-free. Plus, it's versatile enough to be made vegan or gluten-free.
Ingredient notes
- The recipe calls for 1 cup of small uncooked pasta, specifically medium shells, but you can use any small pasta you have on hand.
- For the broth, you can use either low sodium chicken broth or vegetable broth depending on your dietary preferences.
Tips from Ashley . The Recipe Rebel’s video
- Cook the vegetables in the canola oil until the onion is softened, which takes about 3-4 minutes. This step builds a flavorful base for the soup.
- Stir the pasta often while it simmers to ensure it cooks evenly and reaches your desired tenderness.
Good to know
- How long does it take to make this soup?
- The total cooking time is about 20-25 minutes, with 3-4 minutes for the initial vegetable cooking and 10 minutes each for simmering the broth and cooking the pasta.
- Can I make this soup vegan?
- Yes, this soup is already vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth.
No life story here — the video and the recipe are the whole point. All credit to Ashley . The Recipe Rebel: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large pot, cook and stir the canola oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
- 2
Add the salt, garlic, parsley, oregano, basil, and pepper and cook for 1 minute.
- 3
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until the carrots are crisp-tender.
- 4
Stir in the pasta, cover, and simmer for 10 minutes or until the pasta reaches desired tenderness, stirring often.
- 5
Stir in the spinach and serve with shredded Parmesan cheese as desired.
Credit where it’s due: this recipe was transcribed from Ashley . The Recipe Rebel’s original video on YouTube. Follow them there — it’s their dish.
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