Seven-Veggie Minestrone Soup

Seven-Veggie Minestrone Soup

The second it becomes December, it’s soup season. I wasn’t always into soup, but as I grow older (or wiser?) I find myself gravitating toward craving soup. Soup is a cozy, warming, and hearty meal that can yield many servings for leftovers, lunch, and usually freezes well. I have several soups that I plan to experiment with, and I do have some on my blog (that I’d like to revamp and reshoot soon…) but this seven veggie minestrone soup is incredibly easy and just takes one kitchen tool: a dutch oven.

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It’s no secret that consuming several servings of vegetables is vital to our health. I find that one of the easiest ways to do this is to batch roast a few different vegetables for the week (which I actually do on Sundays), throw veggies into a crockpot with chicken or beef for a slow cooker meal, or chop a few veggies (including beans) and throw into a soup. Alas, this minestrone. This minestrone does not require anything other than tossing seven different vegetables into a dutch oven with vegetable broth, tomato sauce, and par-boiled ditalini pasta simmered for several hours. Boom. Dinner (and leftovers) is served.

California Olive Ranch

Seven-Veggie Minestrone Soup

Cozy, hearty, and tasty seven veggie minestrone soup filled with healthy veggies to keep you warm all through December! All it takes is a dutch oven.

Course Dinner
Cuisine American, comfort food, Soup
Keyword easy meals, healthy, Hearty, leftovers, minestrone, Soup, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 cups
Author Morgan Peaceman


  • 3 medium carrots
  • 2 celery stalks
  • 1/2 can garbanzo beans (chickpeas)
  • 1 medium onion
  • 1 can navy beans
  • 1 cup fresh baby spinach
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 32 oz vegetable stock
  • 1 cup ditalini pasta
  • dried basil
  • salt
  • pepper


  1. Chop all vegetables (carrot, celery, onion) and set aside. Rinse the garbanzo and navy beans and set aside

  2. Pour the vegetable stock and tomato sauce into a dutch oven (or large pot). Bring heat to a medium heat for five minutes.

  3. Add in all the other vegetables: carrot, celery, onion, spinach, both beans, and crushed tomatoes and stir. Cover and bring to a gentle boil (Medium-high heat) for 3-4 minutes. Spinach should begin to wilt. Add salt, pepper, and dried basil. Stir to combine.

  4. Bring the heat to low and simmer for 2 hours. Meanwhile, bring another pot of water to a boil and cook pasta. Remember to cook the pasta at least 3-4 less than the desired box time.

  5. Drain pasta and add to soup. Continue to cook pasta on a simmer/low heat for 5-10 minutes.

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