🥣Easy Healthy Minestrone Soup Recipe
This meatless Easy Healthy Minestrone Soup is hearty and full of bold flavors and wholesome ingredients. It can be a meal in itself or served as a side or appetizer. Made with frozen and pantry ingredients, it's economical, quick and simple to make.
Servings 10 servings
Calories 241kcal
Ingredients
- 12 cups beef soup broth * or use vegetable for vegetarian
- 2 stalks celery, chopped
- 1 large onion, chopped
- 28 oz -can of diced tomatoes
- 10 oz -can of red kidney beans
- 19 oz -can of chick peas (garbanzo beans)
- 5 oz - can of tomato paste
- 1 cup frozen mixed veg peas and carrots and corn
- 150 g frozen spinach (½ a 300 g package)
- 1 cup macaroni noodles
- 2 whole bay leaves
- ¾ teaspoon dried thyme
- 1 ½ tsp oregano
- 5 tablespoon parmesan cheese
- 2 Tsp minced garlic
- 2 teaspoon sriracha sauce
Garnish (optional)
- additional parmesan cheese
- fresh parsley
Instructions
- Add onion, garlic, celery and canned tomatoes to soup broth and bring to a boil
- Reduce to simmer (med-low) and simmer for 15 minutes
- Add thyme, oregano, bay leaves, tomato paste, kidney beans, chickpeas, macaroni, frozen spinach and frozen vegetables.
- Bring to a boil again then reduce to simmer for another 20- 30 minutes (approximately) or until pasta is al dente (cooked).
- Remove bay leaves and discard.
- Stir in parmesan cheese and sriracha sauce.
Garnish:
- Garnish with additional Parmesan cheese and fresh parsley, if desired.
Notes
Expert Recipe Tips:
Use low-sodium broth for better control over saltiness. This lets you season to taste, especially if you're adding salty ingredients like Parmesan or canned beans.
Sauté aromatics longer for deeper flavor. Let the onions, garlic, and celery cook until translucent and fragrant—about 5–7 minutes—for a richer, more developed base.
Layer your seasoning. Add herbs early to infuse the soup while it simmers, then taste and adjust with more herbs or spices before serving.
Cook pasta separately if planning for leftovers. This prevents it from overcooking and turning mushy as it sits in the soup.
Add leafy greens at the end. Stir in spinach, kale, or Swiss chard during the last few minutes of cooking to preserve color and nutrients.
Blend a small portion for a thicker texture. If you prefer a heartier soup, blend 1–2 cups of the soup (including beans and vegetables), then stir it back in for natural thickening.
Use what's in season. Customize with seasonal vegetables like zucchini in summer, squash in fall, or sweet potatoes in winter to keep it fresh and budget-friendly.
Finish with acid for brightness. A splash of lemon juice or a dash of red wine vinegar at the end enhances the flavors and balances the richness.
Garnish just before serving. Top bowls with fresh basil, a drizzle of olive oil, or grated Parmesan for a restaurant-quality presentation.
Double the batch for freezer meals. Make a large pot, freeze in portions (without pasta), and add freshly cooked pasta when reheating.
Nutrition
Serving: 1.5cups | Calories: 241kcal | Carbohydrates: 40g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1388mg | Potassium: 888mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3080IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 5mg
