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minestrone soup

Minestrone Soup

My mom's version of minestrone soup, made with things you already have in your pantry or freezer. This is a hearty soup that can easily stand in as dinner, and has a vegetarian/vegan option. 

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 dinner sized servings


  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1 small onion, diced
  • 1 15 oz can diced tomatoes or whole peeled tomatoes that you dice
  • 1 15 oz can chickpeas drained and rinsed
  • 1 15 oz can red kidney beans drained and rinsed
  • 2 15 oz cans low-sodium chicken broth (can substitute vegetable broth or water)
  • 2 cups frozen spinach
  • 2 cup small pasta, cooked (small shells, elbow macaroni, ditalini, or anything else you have)
  • salt and pepper
  • Freshly grated parmesan cheese (omit if making vegan version, or sub with vegan parmesan)


  1. Place a 5-6 quart pot over medium heat, and add the olive oil, heating for about 1 minute. Add the onions, and saute for 1-2 minutes. 

  2. Add the garlic, tomatoes, chickpeas, kidney beans, and chicken broth (or vegetable broth/water). Bring to a boil and reduce to a simmer. 

  3. Add the spinach, still frozen, and bring back to a simmer. Add pasta and simmer for another 5 minutes until flavors come together. Season with salt and pepper to taste. 

  4. Serve in bowls, garnished with parmesan cheese.