Best 6 Spinach Minestrone Soup Recipes

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Indulge in a symphony of flavors with our collection of delectable minestrone soup recipes. These hearty and wholesome soups are not only brimming with fresh vegetables, beans, and pasta, but also customizable to suit your taste preferences. From the classic Italian Minestrone to its vegetarian and vegan variations, each recipe offers a unique blend of textures and flavors. Whether you prefer a rich, broth-based soup or a creamy, indulgent version, we have something for every palate. Dive into the goodness of minestrone soup and embrace the warmth and comfort it brings to your table.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH MINESTRONE



Spinach Minestrone image

"Sprinkle grated Parmesan on bowls of this flavorful soup that's chock-full of spinach, beans and pasta," recommends Gladys De Boer from her home in Castleford, Idaho. "Breadsticks are an easy accompaniment," she adds.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1 garlic clove, minced
4 cups reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 medium carrots, sliced
1/2 cup uncooked elbow macaroni
1/4 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

  • In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the broth, beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes. , Stir in spinach; bring to a boil. Remove from the heat; let stand for 5-10 minutes.

Nutrition Facts : Calories 143 calories, Fat 0 fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 109mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

SPINACH MINESTRONE



Spinach Minestrone image

Make and share this Spinach Minestrone recipe from Food.com.

Provided by HokiesMom

Categories     Beans

Time 35m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 9

1 large sweet onion, chopped
1 garlic clove, minced
4 cups low sodium vegetable broth (or chicken broth)
1 (16 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can diced tomatoes (undrained)
2 medium carrots, sliced
1/2 cup uncooked elbow macaroni
1/2 teaspoon dried oregano
1 (12 ounce) package fresh Baby Spinach, chopped

Steps:

  • In a large saucepan coated with non-stick spray, saute onion and garlic until tender, about 5-8 minutes.
  • Add the broth, beans, tomatoes, carrots, macaroni and oregano.
  • Cook until vegetables are tender, about 20 minutes.
  • Stir in chopped spinach and bring to a boil.
  • Remove from heat and let stand for 10 minutes.

THE BEST MINESTRONE SOUP



The Best Minestrone Soup image

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Vegan     Vegetarian

Time 50m

Number Of Ingredients 18

1 tablespoon olive oil
1 white or yellow onion, diced
2 stalks celery, diced
2 large carrots, sliced
1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
1 (28 ounce) can fire roasted crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
6 cups vegetable broth
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
8 ounces green beans, trimmed and cut into 1 inch pieces
4 cups spinach
4 ounces elbow noodles, small shells or fusilli, gluten free if desired
For serving:
Freshly grated parmesan
Garlic bread or crostinis

Steps:

  • Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.
  • Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
  • Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 260 kcal, Fat 3.5 g, SaturatedFat 0.4 g, Carbohydrate 50.6 g, Fiber 12.8 g, Sugar 12.5 g, Protein 11 g

MINESTRONE WITH CABBAGE AND SPINACH



Minestrone with Cabbage and Spinach image

Categories     Soup/Stew     Pasta     Vegetable     Lunch     Spinach     Zucchini     White Wine     Winter     Cabbage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 11

2 cups finely chopped celery
1 cup finely chopped onion
3/4 cup finely chopped leek (white and pale green parts only)
1/2 cup dry white wine
9 cups canned low-salt chicken broth
4 cups diced green cabbage (about 10 ounces)
2 cups diced zucchini (from about 2 medium)
6 ounces (about 3/4 cup) acini di pepe or other small pasta
3 cups (packed) coarsely chopped fresh spinach
1/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese

Steps:

  • Combine celery, onion, leek and wine in heavy large pot over medium heat. Simmer until vegetables are tender but not brown, stirring frequently, about 12 minutes. Add broth and bring to boil. Add cabbage and zucchini and simmer 10 minutes. Add pasta; cover and simmer until pasta is just tender, about 10 minutes. Add spinach and cook 5 minutes. Stir in sliced basil. Season to taste with salt and pepper. Ladle soup into bowls and serve, passing grated Parmesan cheese separately.

EASY MINESTRONE



Easy Minestrone image

I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.

Provided by Luhoney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h20m

Yield 8

Number Of Ingredients 15

3 tablespoons olive oil
3 cloves garlic, chopped, or more to taste
2 onions, chopped
5 carrots, sliced
4 cups chicken broth
2 (15 ounce) cans diced tomatoes with garlic and oregano
½ cup red wine
1 (16 ounce) package frozen green beans
1 (15 ounce) can pinto beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and pepper to taste
½ cup seashell pasta, or more to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
  • Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g

SPINACH MINESTRONE SOUP



Spinach Minestrone Soup image

This amazing soup warms you up and fills you with tons of healthy vegetables. My lovely, Italian Aunt Grace makes it in her kitchen. It is a thick and hearty soup that goes well with sandwiches and company. You can't go wrong serving this up on a cool day to guests.

Provided by karamikel

Categories     Spinach

Time 1h30m

Yield 20 cups, 6-8 serving(s)

Number Of Ingredients 13

1 (49 ounce) can chicken broth
1 (28 ounce) can tomato sauce
2 carrots
2 celery ribs
1 leek
1 large potato
1 teaspoon minced garlic clove
2 tablespoons butter
2 (15 ounce) cans cannellini beans
1 (10 ounce) bag baby spinach leaves
1 small cabbage (sliced thin)
white pepper (to taste)
parmesan cheese (to taste)

Steps:

  • In a large sauce pot, combine teh broth and sauce. Bring it to a boil.
  • Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half.
  • Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft.
  • Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference.
  • Add the sliced cabbage and spinach leaves. Cook for another 15 minutes.
  • Drain the beans and add to the soup. Cook for 10 more minutes.
  • Spinkle parmesan cheese on top and serve.

Tips:

  • Use fresh, seasonal vegetables. This will give your soup the best flavor.
  • Don't be afraid to experiment with different ingredients. There are many variations of minestrone soup, so feel free to add or omit ingredients to suit your taste.
  • Make a big batch of soup and freeze it for later. This is a great way to have a healthy and delicious meal on hand when you're short on time.
  • Serve minestrone soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Minestrone soup is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With so many variations to choose from, there is sure to be a minestrone soup recipe that everyone will enjoy.

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