Italian Minestrone Soup
30-minute Italian Minestrone Soup for those nights you're short on time but don't want to skimp on a hearty, filling meal! This healthy soup is packed with veggies, beans, Italian herbs and spices, tomatoes, and even Italian sausage if you're feeling particularly spicy.
Servings 6 servings
- 2 cups dry ditalini noodles
- 3 stalks celery, chopped
- 3 whole carrots, chopped
- 1 white or yellow onion, diced
- 8 ounces green beans, chopped
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 2 teaspoons Italian dried herb seasoning see notes for DIY
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1 15-ounce can light red kidney beans, drained and rinsed
- 2 150ounce cans diced fire roasted tomatoes
- 30 ounces tomato sauce
- 6 cups chicken or vegetable broth I used low sodium
- 2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 cup baby spinach leaves optional
- 1 pound ground Italian sausage optional
- fresh basil, parmesan cheese, cracked black pepper for topping optional
Cook noodles according to package directions, drain and set aside.
If including sausage, brown sausage in a large skillet over medium heat. Once fully cooked, transfer to a bowl and cover to keep warm while you prepare the soup.
In a large stock pot combine celery, carrots, onions, green beans and butter. Saute over medium heat for 3-4 minutes until onions are translucent. Stir in garlic for 1 minute til fragrant.
Stir in beans, diced tomatoes, tomato sauce, chicken broth, salt, and pepper.
Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
Stir in noodles (if using sausage and/or spinach, stir in now with noodles). Taste and add salt and pepper if needed. Garnish with basil and parmesan if desired just before serving.
DIY Italian blend: 1/2 teaspoon each dried oregano, parsley, basil, and thyme