Easy Minestrone Soup {Versatile}

minestrone soup

If you’re blessed with air conditioning, go ahead and make this easy minestrone. It takes advantage of all the wonderful summer produce. Pair it with a summer salad and you’ve got an “Olive Garden” lunch or dinner and perhaps leftovers.


Easy Minestrone Soup


  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 large onion, finely chopped
  • 2 medium sweet peppers, chopped
  • 2- 28 oz.cans diced tomatoes
  • 1-14 oz. can garbonzo, kidney or navy beans, rinsed and well drained
  • 1- carton low-sodium vegetable or chicken broth
  • 2 cups water
  • 1/4 cup sweet basil or other fresh herbs, chopped or 1 tablespoon Italian seasoning
  • 1 cup dry rigatoni, penne or macaroni pasta
  • 3 cups baby spinach
  • Shaved or shredded Parmesan, optional


  1. In a large pot, saute garlic, onion and peppers in olive oil over medium heat.
  2. Add remaining ingredients, except pasta and spinach. Bring to a boil over high heat.
  3. Add pasta. Reduce heat to medium and cook covered for 10 minutes or until pasta is barely tender.
  4. Add spinach. Ladle into bowls and top with fresh cheese if desired.
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 Do you eat soup in the summer?



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