Fresh and Easy 30 minute Minestrone Soup

barbara lentz


This is my dads favorite soup. This makes a large amount but freezes well.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 4 Tbsp
    olive oil
  • 2 c
    vidalia onions chopped
  • 1 1/2 c
    zucchini diced small
  • 1 1/2 c
    carrots diced small
  • 1 c
    celery diced small
  • 4 clove
    garlic minced
  • 1 c
    dry white wine
  • 8 c
    vegetable broth
  • 1 c
    small shell macaroni or elbows
  • 2
    14.5 oz can petite tomatoes
  • 15 oz
    can red kidney beans drained
  • 15 oz
    can great northern or cannellini beans drained
  • 15 oz
    can green beans drained
  • 2 large
    bay leaves
  • 2 tsp
    each salt and dried basil
  • 1 tsp
    each dried thyme, oregano, rosemary, and black pepper
  • 2 c
    fresh spinach tightly packed
  • 1/4 c
    flat leaf parsley chopped
  • 1 small
    lemon juiced
  • ·
    shredded parmesan cheese

How to Make Fresh and Easy 30 minute Minestrone Soup


  1. Add the oil to a large stock pot. Add the onions, zucchini, carrots, celery, and garlic. Saute 5 minutes. Add the wine and let evaporate for about 5 minutes. Add the vegetable broth and bring to a boil. Add the shells, tomatoes, kidney beans, northern bean, green beans, bay leaves, basil, thyme, oregano, rosemary, salt, and pepper. Reduce to a simmer and cook about 20 minutes until macaroni is done.
  2. Add the spinach and parsley cook 2 minutes. Add the lemon juice. Taste and adjust salt and serve with parmesan cheese.

Printable Recipe Card

About Fresh and Easy 30 minute Minestrone Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian

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