Recipe Review – Easy 30-Minute Minestrone Soup

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!   The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Easy 30-Minute Minestrone Soup

This Easy 30-Minute Minestrone Soup is a great way to use up all the veggies in your fridge at the end of the week. It’s also loaded with flavour and ready in 30-minutes.

To make, you’ll start by sautéing the onion, carrots, and celery in oil until soft. You’ll then add garlic, beans, tomatoes, pasta, and spices and bring to a boil to allow the pasta to cook. You’ll finish by adding in spinach and lemon juice to boost the flavour.  Yum!

I love that this soup is loaded with vegetables and lower in sodium than the pre-made version. Bean-based soup is also a great way to start adding vegetarian protein to your diet if you’re a plant-based newbie. Enjoy leftovers throughout the week or freeze for a healthy frozen dinner!

What you’ll need:

  • 4 tbsp olive oil

  • 1 large onion

  • 1 small zucchini

  • 1 1/2 large carrots

  • 2 celery stalks

  • 4 garlic cloves

  • 8 cups low-sodium vegetable broth

  • 14.5oz can diced tomatoes

  • 15oz can kidney beans

  • 15oz can white beans

  • 15oz can cut green beans

  • 2 bay leaves

  • 2 tsp dried basil

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

  • salt and pepper, to taste

  • 3 cups fresh spinach

  • 1 tbsp lemon juice

Makes 8 servings.

Ready in 30 minutes.

Want to make it? Click the link for the full recipe ? Easy 30-Minute Minestrone Soup from Averie Cooks

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