The Best Minestrone Soup

Recipe adapted from Ambitious Kitchen.


  • 1 TBSP olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, sliced
  • 1 zucchini, diced
  • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
  • 2 (14 oz.) can fire roasted tomatoes, crushed/blitzed in food processor
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 6 c. vegetable broth
  • 1 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes, optional
  • 3/4 tsp. salt, plus more to taste
  • Freshly ground black pepper
  • 12 oz. green beans, trimmed and cut into 1 inch pieces
  • 6 oz. spinach
  • Pasta: elbow noodles, small shells or fusilli, cooked separately
  • Freshly grated parmesan for serving


  1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots, zucchini, and potatoes. Sauté for 3-5 minutes or until onions soften.
  2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt and pepper. Cover and cook on medium low for 10-15 minutes.
  3. Next add the green beans to the soup and simmer uncovered for 8-12 minutes or until green beans are tender. Once green beans are tender, add spinach and simmer until spinach has wilted.
  4. Meanwhile cook pasta in a separate pot, and drain when al dente.
  5. Add pasta to a bowl and ladle soup over the pasta. Top with parmesan cheese.
  6. Leftovers are amazing. The soup thickens, so add additional broth to your liking (I added 2 additional cups for the leftovers).

The Best Minestrone Soup:

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