Quick & Easy Minestrone Soup

Try this easy minestrone soup recipe for a comforting meal you can whip up in 40 minutes! Hearty, nourishing, vegetarian & vegan—it’s a super simple one pot dinner that can make busy weeknights easier. Learn how to make minestrone soup with loads of healthy vegetables, beans, & your choice of pasta.

Developed by Alyssia Sheikh of Mind Over Munch.

Prep Time

Cook Time40 min

serving: 1 cup

calories: 193kcal

carbohydrates: 35.5g

protein: 6.5g

fat: 3g

sodium: 597mg

fiber: 6.5g

sugar: 10.5g

Share:

2 Tbsp oil

1 cup onion, diced

2 medium carrots, chopped

2 celery ribs, chopped

4 garlic cloves, minced

1 cup green beans, chopped, (fresh or frozen)

2 bay leaves

1 tsp dried oregano

1 tsp dried basil

1 tsp salt, (to taste, depending on sodium in broth)

black pepper, to taste

28 oz canned diced tomatoes

14 oz canned crushed tomatoes

15 oz canned white beans

6 cups vegetable stock, (48oz)

1 cup Sunsweet Amaz!n Prunes, chopped

1 cup ditalini pasta, (or 6oz noodles of choice: elbow, rotini, orecchiete, small shells, alphabet, etc.)

⅓ cup parsley, (reserve some for topping)

Optional Toppings</strong

grated parmesan

red pepper flakes

Heat oil in a large pot over medium-high heat. Saute onion, carrots, and celery for 7-8 minutes, until softened. Add garlic and cook for one minute.

Stir in green beans and seasonings. Cook another 3 minutes.

Add diced tomatoes, crushed tomatoes, and vegetable stock and bring to a boil. Reduce heat and simmer 10-15 minutes.

Stir in white beans, prunes, pasta, and parsley. Turn heat up to medium and cook until pasta and veggies are tender (about 10 minutes).

Serve with parmesan, red pepper flakes, parsley—whatever you like!

Yields ~11 cups homemade minestrone soup.

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