Minestrone Vegetable Soup Recipe

Minestrone Vegetable Soup Recipe

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (32 ounce) carton chicken broth
  • 4 cups tomato juice
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 cups chopped fresh spinach
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper (optional)
  • 2 cups rotini pasta
  1. Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
  2. Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
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