Garden-Fresh Minestrone Soup

A bowl of minestrone and a sandwich

A bowl of minestrone and a sandwich

I’m not sure where the inspiration hit for a big pot of minestrone. But it hit hard.

Carrots, celery, and garlic for minestrone

Maybe it was the bounty of fresh veggies that are called for. Or the fact that it’s an incredibly low-maintenance kind of meal (my favorite).

Whatever it was, this minestrone is the perfect mid-week treat.

spinach for minestrone

Pairing it with your favorite (hummus) sandwich should be thought of as a major bonus.

You can thank The Hubster for that gem. It was his idea.

pasta for minestrone

Did I mention it’s low-maintenance? Seriously, it takes 20 minutes from start to finish.

I was able to make it and eat it in the hour I had between finishing up a project and teaching a class on social media.

Green beans for minestrone

And for those of you that can’t do tomatoes (or gluten), may I suggest a delicious quinoa minestrone instead?

A bowl of minestrone and a sandwich


A bowl of minestrone and a sandwich

Garden-Fresh Minestrone

A fresh, delicious bowl of summer that whips up in 20 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Emily Levenson |


  • 1-2 tbs olive oil
  • 1 onion diced
  • 1 large carrot peeled and chopped
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • dash cayenne pepper optional
  • 1 28-oz can diced tomatoes
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup whole wheat pasta
  • 1 cup packed spinach
  • salt and pepper to taste


  1. Heat oil in a 6-quart pot over medium heat.
  2. Add onion, and cook for 2-3 minutes.
  3. Add carrot, celery, garlic and cayenne pepper (if using). Saute vegetables are slightly tender, about 3 min.
  4. Add tomatoes, green beans, broth, water, and pasta and bring to a boil.
  5. Reduce heat and simmer, covered, until pasta is tender, about 10 min.
  6. Stir in spinach.
  7. Serve hot!

Allergen Information

Dairy free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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