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Minestrone Soup

Print Recipe
A hearty and comforting soup recipe
Course Soup
Cuisine American
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 6 to 8 servings
Calories 239
Author Michelle


  • 2 small leeks or 1 large, white and light green parts sliced thin crosswise (about ¾ cup)
  • 2 medium carrots peeled and chopped small (about ¾ cup)
  • 2 small onions peeled and chopped small (about ¾ cup)
  • 2 medium stalks celery trimmed and chopped small (about ¾ cup)
  • 1 medium baking potato peeled and cut into ½-inch dice (about 1¼ cups)
  • 1 medium zucchini trimmed and chopped medium (about 1¼ cups)
  • 3 cups stemmed spinach leaves cut into thin strips
  • 28 ounces canned whole tomatoes packed in juice, drained and chopped
  • 8 cups water
  • 1 Parmesan cheese rind about 5 by 2 inches
  • 1 teaspoon salt
  • 15 ounces canned cannellini beans, drained and rinsed
  • ¼ cup pesto homemade or store-bought


  • Bring the leeks, carrots, onion, celery, potato, zucchini, spinach, tomatoes, water, cheese rind, and salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind.
  • Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Serve immediately.


Calories: 239kcal | Carbohydrates: 39g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 808mg | Potassium: 1094mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5820IU | Vitamin C: 32.3mg | Calcium: 231mg | Iron: 5.1mg