Touch Hearts to Rate
3 votes | 3949 views

This is a speedy version of the classic Italian minestrone. The food processor does the chopping and bottled marinara saves additional time, without compromising flavorful results. Based on Laura Vitale’s recipe in her cookbook Laura In The Kitchen (2015).

Prep time:
Cook time:
Servings: 8


Cost per serving $1.39 view details
  • 1 small yellow onion, peeled and quartered
  • 2 ribs celery, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 (14.5-ounce) can kidney beans, rinsed and drained
  • 1 1/2 cups marinara sauce, homemade or store-bought
  • 2 teaspoons Italian seasoning
  • 1 large or 2 small zucchini, cut into 1/2-inch dice
  • 2 cups green beans, trimmed and cut into 1/2-inch pieces
  • 5 ounces ditalini or other small pasta
  • 2 cups baby spinach, chopped or cut into thin strips
  • 5 fresh basil leaves, torn (I subbed 1/2 teaspoon dried basil)
  • Salt and fresh ground pepper to taste (optional)
  • Grated Parmigiana-Reggiano cheese to taste (optional)


  1. Pulse the onion, celery, carrot and garlic in a food processor until they are finely chopped.
  2. Heat olive oil in large stockpot over medium-high heat. Add the processed vegetables and a pinch of salt. Cook until vegetables begin to cook down and take on a bit of color, about 5 minutes.
  3. Add the broth, kidney beans, marinara and Italian seasoning. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
  4. Add zucchini, green beans and pasta. Cook until pasta is aldente, about 10 minutes, stirring occasionally.
  5. Remove pot from heat. Stir in baby spinach and basil to wilt them. Add salt and pepper to taste.
  6. Ladle hot soup into bowls and top with (optional) fresh grated Parmigiana-Reggiano cheese.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Sep 24 »
Today - Sep 24
Sep 25 - Oct 01
October 2 - 8
October 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 413g
Recipe makes 8 servings
Calories 289  
Calories from Fat 72 25%
Total Fat 8.15g 10%
Saturated Fat 1.53g 6%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 988mg 41%
Potassium 760mg 22%
Total Carbs 42.1g 11%
Dietary Fiber 10.0g 33%
Sugars 7.2g 5%
Protein 12.32g 20%



  • Frosted Flaker
    February 16, 2016
    Classic minestrone soup tastes a bit different to me---this tastes certainly better. This soup is a pleaser to anyone looking for something light in calories yet very sufficient in the taste department.
    I've cooked/tasted this recipe!
    • Roslyn McMurray
      June 16, 2019
      great flavor, easy to make
      I've cooked/tasted this recipe!


      • ShaleeDP
        February 10, 2016
        I like minestrone soups. This recipe sounds good.

        Leave a review or comment