This soup is even better the next day: Minestrone Soup
This recipe is made super easy with a mixture of some fresh cut vegetables and canned beans. It couldn’t be any easier to make!
This soup makes enough for a crowd, so be prepared for that. It’s also a great soup recipe to make on the weekend and eat all week long for lunch.
Added potato makes this soup hearty and filling. A sprinkle of cheese on top finishes it off!
Plenty of vegetables in this soup gives it a healthy vibe. It’s warm and comforting for sure.
Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour and 25 minutes
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 8 ounces green beans, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cups water
- 10-ounce package frozen chopped spinach, thawed
- 15-ounce can chopped tomatoes, with liquid
- 15-ounce can pinto beans, with liquid
- 15-ounce can wax beans, with liquid
- 15-ounce can garbanzo beans, with liquid
- 15-ounce can black-eyed peas, with liquid
- 16-ounce can red kidney beans
- 4 cubes vegetable or beef bouillon
- 2 medium zucchini, chopped
- 2 medium potatoes, peeled and chopped
- 1/2 cup freshly grated Parmesan cheese
- Sauté onion, carrots, celery, and green beans in oil. Do not brown. Place the sauteed vegetables in a large stock pot and add the rest of the ingredients, reserving the potatoes and the cheese. Bring to a boil and then reduce heat to simmer. Simmer for about 40 minutes. Add the potatoes and continue cooking until potatoes are tender, about 40 minutes longer.
- Taste and adjust seasonings, as needed. Ladle into soup bowls and sprinkle with Parmesan.