The Best Minestrone Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable-rich Italian soup loaded with beans, pasta, and seasonal vegetables. Fiber-packed and satisfying, it's perfect served with crusty bread for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))
- 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves (minced)
- 28 oz can petite diced tomatoes
- Parmesan cheese rind (optional)
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt
- fresh black pepper
- 1 medium zucchini (about 8 oz each, diced)
- 2 cups spinach (chopped fresh, if frozen defrosted)
- 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)
- extra parmesan cheese for garnish (optional)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 575mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 106mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.