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Easy Minestrone Soup

Rated as 5 out of 5 Stars
439

"Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night."
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Ingredients

55 m servings 365
Original recipe yields 6 servings

Directions

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  1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
  2. Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
  3. Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

Footnotes

  • Cook's Note:
  • If you are making the soup ahead of time, cook pasta separately and add to individual servings.

Nutrition Facts


Per Serving: 365 calories; 6.5 64.3 14.5 3 789 Full nutrition

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Reviews

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Thanks Bibi, this was great! So versatile, too. I added potatoes but this would be good with any number of veggies- corn, green beans, whatever. I did add some extra spices but that speaks mo...

oh my goodness, this soup is so flavorful! I substituted fresh spinach--2 handfuls--for the kale. Next time will make with fresh garden herbs, but it was so good even with store-bought dried It...