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Close up top view of Italian minestrone soup in white round bowl.
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Italian Minestrone Soup

This Italian Minestrone Soup is a hearty vegetable soup with beans that is done in one pot and ready in less than 30 minutes! A simple dinner recipe that is cozy, comforting and delicious!
Course: Soup
Cuisine: American, Italian
Keyword: Italian Minestrone Soup, Minestrone Vegetable Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Author: Heather


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 15 ounces can red kidney beans, drained and rinsed
  • 28 ounces canned crushed tomatoes
  • ½ teaspoon dried rosemary
  • 1 dried bay leaf
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup water
  • cups ditalini pasta, uncooked
  • 2 cups chopped spinach, packed
  • 1 parmesan rind


  • In a large dutch oven or soup pot, heat olive oil over medium heat. Add the chopped onions, carrots and celery. Sauté until soft and onions are translucent, about 7-8 minutes.
  • Add the garlic and cook for another minute until garlic is fragrant.
  • Stir in the kidney beans, crushed tomatoes, rosemary, bay leaf, parsley, salt, black pepper, vegetable broth, water and parmesan rind. Bring to a boil and then reduce heat to low.
  • Add the pasta and cook until al dente, about 7-8 minutes. Stir often so the pasta doesn't stick to the bottom of the pot. Then remove from heat.
  • Stir in the chopped spinach and serve with grated parmesan cheese.


Calories: 359kcal | Carbohydrates: 64g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1221mg | Potassium: 938mg | Fiber: 10g | Sugar: 11g | Vitamin A: 5574IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 5mg
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