Easy Minestrone Soup

4.98 from 36 votes

Easy Minestrone Soup is the perfect cozy, healthy dinner! Vegetarian, gluten free, and vegan - it's delicious and done in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: easy minestrone soup, healthy minestrone soup, vegan minestrone soup, vegetarian minestrone soup

Servings: people

Calories: 289kcal

2 tablespoons olive oil
1 cup onion minced
1 tablespoons garlic minced - approx 3 garlic cloves
1 cup carrots minced
1 cup celery minced
10 oz cooked kidney beans rinsed/drained if using canned
28 oz canned tomato sauce
1 large bay leaf
½ teaspoon dried oregano
½ teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes optional omit if you don't like spice or add to taste at end
1/4 teaspoon salt optional - omit if using store bought stock with salt
4 cups vegetable stock
2 cups water
8 oz small pasta about 2 cups dry pasta, gluten free if necessary. Elbows, Ditalini, Orzo all work.
2 cups chopped spinach
1 Parmesan cheese rind optional

In a large pot, sauté onions, garlic, carrots and celery in olive oil over medium heat for about 10 minutes until translucent.
While vegetables are cooking, drain + rinse beans.
Add tomato sauce, spices, stock and water to the pot, bring to a boil. If you’re using a parmesan cheese rind, add it now.
Once soup is boiling, add raw pasta. Cook uncovered until pasta is al dente, about 7-8 minutes (depending on pasta directions). Do NOT overcook the pasta, because it will continue to cook slightly after you take it off the heat
Once pasta is cooked, stir in cooked beans and raw spinach. Serve + enjoy!
Notes: the pasta will absorb a significant amount of the liquid. Add more broth if you like a thinner soup

Sauté onion, carrot, celery and garlic on regular sauté for about 2 minutes.
While vegetables are cooking, drain + rinse beans.
Add in the spices, water and broth. Pour the tomato sauce on top. Do not stir it.
Cook on high pressure for 3 minutes and do a quick release.
While soup cooks, boil a separate pot of water and cook your pasta. Do not cook your pasta In the instant pot with everything else, it will over cook.
Once pressure has been released, stir in cooked beans, raw spinach, pasta and serve!

In a large pot, sauté onions, garlic, celery and carrots in olive oil over medium heat for about 10 minutes until translucent. Add to crockpot base.
While vegetables are cooking, drain + rinse beans.
Add tomato sauce, spices, stock and water. Stir and cook on low for 4-6 hours.
10 minutes before serving, stir in raw pasta. Cover and set to high. Your pasta may need 5-10 more minutes depending on cook time.
When ready to serve, stir in cooked beans and raw spinach.