Minestrone Soup


minestrone soup

Minestrone Soup

A hearty Italian soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 153kcal


  • ½ cup white onion chopped
  • 3 oz. petite carrots sliced
  •  3 stalks celery chopped
  • cup zucchini diced
  • 1 cup kidney beans
  • 16 oz canned diced tomatoes
  • 4 cup chicken broth (vegetable broth for vegetarians)
  • ¼ cup frozen peas
  • 1 can tomato paste
  • ½ cup spinach chopped
  • 2 tbsp extra virgin olive oil


  • Add 1 tbsp olive oil to the bottom of the pan. Add onion, carrots, celery, zucchini, and cook for 5 minutes on medium-low heat.
  • Add chicken broth. Fill empty broth container with water and add to soup.
  • Add canned tomatoes and tomato paste and bring to a simmer.
  • Cook for 20 minutes or until veggies reach desired tenderness.
  • Add frozen peas, kidney beans, and chopped spinach. Cook for 5 more minutes until spinach is wilted and peas are thawed.