General Vegetable Minestrone Soup
A hearty vegetable minestrone soup loaded with beans, seasonal vegetables, and pasta in a savory tomato broth. This italian-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced onion
- 2 medium, diced carrot
- 2, diced celery stalks
- 3, minced garlic cloves
- 14 oz can diced tomatoes
- 6 cups vegetable broth
- 1 cup cooked or canned, drained kidney beans
- 1 medium, diced zucchini
- 3/4 cup small pasta shells
- 2 cups fresh spinach
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/4 cup, chopped fresh basil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced onion, 2 medium diced carrots, and 2 diced celery stalks, cooking for 6-7 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 14 oz canned diced tomatoes, 6 cups vegetable broth, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 3: Add 1 cup cooked kidney beans and 3/4 cup small pasta shells. Reduce heat to a simmer and cook uncovered for 12-15 minutes until pasta is tender.
- Step 4: Stir in 1 medium diced zucchini and 2 cups fresh spinach, cooking for 3-4 minutes until the spinach wilts.
- Step 5: Remove from heat and mix in 1/4 cup chopped fresh basil. Adjust seasoning if needed and serve warm.
Frequently asked questions
How long does General Vegetable Minestrone Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover General Vegetable Minestrone Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in General Vegetable Minestrone Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale General Vegetable Minestrone Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is General Vegetable Minestrone Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This soup was a hit with the whole family! So comforting and packed with veggies.
- ★★★★☆
Tasted great, but I found it slightly bland. Next time I'll add more herbs.
- ★★★☆☆
The soup was okay, but the vegetables were too soft and the broth was weak.
