Name: Easy Minestrone Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced; 2 celery ribs, sliced; 4 garlic cloves, minced; 1 ½ cups chopped green beans; 1 cup diced sweet potato, peeled and diced into ½-inch chunks; 1 medium zucchini, quartered and sliced; 2 cups lightly packed baby spinach; 2 bay leaves; ¼ cup chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 (14.5-ounce) cans diced tomatoes; 2 (14.5-ounce) cans cannellini beans, drained and rinsed; 6 to 8 cups low-sodium vegetable broth; 2 to 3 tablespoons fresh lemon juice; Grated Parmesan cheese for serving

Easy Minestrone Soup Recipe

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4.2 from 12 reviews

This Easy Minestrone Soup is a hearty and wholesome vegetable soup packed with a variety of fresh ingredients like carrots, celery, zucchini, and cannellini beans. Perfect for a cozy meal, it combines Italian seasoning with fresh lemon juice and parsley for bright, comforting flavors. Ready in about 50 minutes, this soup makes for a nutritious, satisfying lunch or dinner that can be garnished with Parmesan cheese to taste.

Author: Paula
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 5 servings
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Vegetables & Herbs

1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery ribs, sliced
4 garlic cloves, minced
1 ½ cups chopped green beans
1 cup diced sweet potato, peeled and diced into ½-inch chunks
1 medium zucchini, quartered and sliced
2 cups lightly packed baby spinach
2 bay leaves
¼ cup chopped fresh parsley

Pantry Items & Seasonings

2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 (14.5-ounce) cans diced tomatoes
2 (14.5-ounce) cans cannellini beans, drained and rinsed
6 to 8 cups low-sodium vegetable broth
2 to 3 tablespoons fresh lemon juice

Optional

Grated Parmesan cheese for serving

Instructions

Saute the veggies: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery, sauté for 4 to 5 minutes until the vegetables soften. Add the minced garlic, Italian seasoning, kosher salt, and black pepper, then sauté for an additional 30 seconds to release the aromas.
Add more veggies and broth: Stir in the diced tomatoes, cannellini beans, chopped green beans, diced sweet potatoes, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on desired soup consistency. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for about 20 minutes until the sweet potatoes are just fork tender.
Add the greens: Add the sliced zucchini and baby spinach to the pot. Stir to combine and cook for another 5 to 7 minutes, allowing the greens to soften and flavors to meld.
Finish and serve: Turn off the heat and stir in the fresh lemon juice and chopped parsley to brighten the flavors. Ladle the minestrone soup into bowls and garnish with freshly grated Parmesan cheese if desired.

Notes

For a thicker soup, reduce the broth to 6 cups; add more if you prefer a brothier consistency.
Feel free to substitute cannellini beans with other white beans like great northern or navy beans.
Adjust the seasoning to taste before serving; additional salt or pepper can enhance the flavors.
To make this soup vegan, omit the Parmesan cheese or use a plant-based alternative.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://bitezly.com/easy-minestrone-soup-recipe/