Hearty Minestrone Soup

Karlie's Kitchen
by Karlie's Kitchen
8 Servings
45 min

The snow is falling. . . the days are getting shorter . . . the weather is cooler . . With all these weather changes also comes the best season - soup season! Curling up with a big bowl of soup on a cold winter day is probably one of my most favourite things to do and trust me when I tell you this soup is a favourite of mine and for good reason!

I like to also call this my "pantry soup" because I generally have all these things on hand in my pantry/fridge. I love the rich tomato-y broth and the perfect mix of tender vegetables, beans and noodles. This soup is super versatile so feel free to sub in whatever you've got on hand. I've used frozen spinach instead of fresh as well as white beans or chick peas instead of kidney beans.

This soup keeps really well for leftovers in the fridge and goes really well with some fresh, crusty bread. ENJOY!

Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 2 Tbsp olive oil
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 1 small onion, chopped (about 1/2 cup)
  • 2 Tbsp tomato paste
  • 6 cups vegetable broth
  • 2 cups water
  • 1/2 cup small noodles (ex: macaroni, ditalini, orzo etc)
  • 1 - 540 mL Italian stewed tomatoes
  • 1 - 540 mL red kidney beans
  • 2 tsp of each; Italian seasoning, salt, pepper, garlic powder, onion powder
  • 3 cups fresh spinach
  • 1 small zucchini, chopped (about 1 cup)

In a large soup pot, heat oil over medium high heat. Add in celery, carrots and onion and cook until almost tender, about 7-8 minutes.
To the vegetables, add in the tomato paste. Cook for up to 2 more minutes.
Next, lower the heat to medium and stir in the vegetable broth and water. Stir to combine everything together.
Next add in the noodles of your choosing along with the tomatoes and beans.
Stir in your spices and cover the pot with a lid. Allow soup to simmer on medium heat for 10-15 minutes or until noodles are tender. Stir occasionally.
Lastly, add in spinach and zucchini. Allow to cook for about 5 minutes or until spinach is wilted and zucchini is tender.
Serve hot and enjoy!