Hearty Minestrone Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A comforting, nutrient-packed soup made with seasonal vegetables and legumes. This italian-inspired beef (vegetarian) ready in about 75 minutes pairs canned diced tomatoes, canned kidney beans, canned corn 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

• 14 oz canned diced tomatoes
• 15 oz, drained canned kidney beans
• 15 oz, drained canned corn
• 2 stalks, diced celery
• 2 medium, diced carrots
• 1 medium, diced onions
• 2 cloves, minced garlic
• 4 cups broth
• 1 cup, small shapes pasta
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sauté for 2 minutes until fragrant.
2. Step 2: Add 2 diced celery stalks, 2 diced carrots, and 1 cup cooked pasta (reserve 1/2 cup pasta water). Cook for 5 minutes until vegetables soften.
3. Step 3: Stir in 14 oz canned diced tomatoes, 15 oz canned kidney beans, 15 oz canned corn, 4 cups broth, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Step 4: Adjust seasoning with additional salt and pepper. Serve hot, garnished with fresh parsley.