Minestrone Soup

Who doesn’t love a big cozy bowl of Minestrone Soup. Everyone has their own version of it. My minestrone soup is loaded with veggies, like spinach, zucchini , carrots, celery and simmered in flavorful & spicy tomato broth. It’s also protein packed with red & white kidney beans. You’ll be full for hours from this healthy, nutritious soup!

Minestrone Soup

Course: SoupsCuisine: Italian


Prep time


Cooking time




  • 1 (28 ounce) Rao’s Tomato Marinara sauce

  • 6 cups vegetable stock

  • 1 cup carrots, diced

  • 1 cup celery, diced

  • 1 white onion, diced

  • 5 cloves garlic, minced

  • 1 Tbsp red crushed red pepper

  • 2 bay leaves

  • 2 tsp dried oregano

  • 1 tsp Italian seasoning

  • 1 can (15 oz) red kidney beans, drained and rinsed

  • 1 can (15 oz) white kidney beans, drained and rinsed

  • 2 cups zucchini, diced

  • 1 cups medium shells pasta

  • 2 1/2 cups baby spinach

  • 1 ounce piece Parmesan cheese rind

  • salt and pepper to taste


  • Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, celery and bay leaf. Cook until lightly browned, about 6-8 minutes. Add the garlic, crushed red pepper and cook a minute more.
  • Next add in tomato sauce, kidney beans, vegetable broth, Parmesan cheese rind, Italian seasoning, oregano and salt and pepper. Cover and cook on medium low for 5 minutes.
  • Next add zucchini and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente. Turn off the stove and add spinach and stir until spinach is wilted. Pour into a bowl and serve with parmesan cheese on top. Enjoy it with toasted bread!

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