Italian Chickpea and Spinach Minestrone Soup
A hearty minestrone soup brimming with tender chickpeas, fresh spinach, tomatoes, and Italian herbs, perfect for a nourishing bowl on chilly days. This italian-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 2 medium, diced carrots
- 4 cloves, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp crushed red pepper flakes
- 28 oz (1 can) canned diced tomatoes
- 6 cups vegetable broth
- 2 cups drained and rinsed canned chickpeas
- 4 cups packed fresh spinach
- 3/4 cup dry small pasta shells
- 2 tsp, divided salt
- 1 tsp, divided black pepper
- for serving, optional grated Parmesan cheese
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 8 minutes until vegetables soften and onions turn translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
- Step 3: Add 28 oz canned diced tomatoes with their juice and 6 cups vegetable broth to the pot. Bring to a boil.
- Step 4: Once boiling, add 3/4 cup dry small pasta shells, 2 cups drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer uncovered for 12 minutes until pasta is al dente.
- Step 5: Stir in 4 cups packed fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until spinach wilts.
- Step 6: Ladle soup into bowls and serve with grated Parmesan cheese if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Chickpea and Spinach Minestrone Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Italian Chickpea and Spinach 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 Italian Chickpea and Spinach 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 Italian Chickpea and Spinach 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 Italian Chickpea and Spinach 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.
