Spaghetti Minestrone

Photo: Ryan Benyi; Styling: Jen Everett

In just over 30 minutes, you can make homemade Spaghetti Minestrone. This hearty soup can easily be made ahead of time. Just warm on the stove before serving on busy weeknights.

Yield: Serves: 6
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 6g
  • Saturated fat: 2g
  • Protein: 10g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Sodium: 896mg


  • 2 tablespoons olive oil
  • 1 carrot, diced
  • 1 onion, chopped
  • 2 ribs celery, thinly sliced
  • 1 clove garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 cup canned white beans, rinsed and drained
  • 12 green beans (about 2 1/2 oz.), cut into 1/4-inch pieces
  • 1 cup small cauliflower florets
  • 1 1/2 cups cooked spaghetti, chopped
  • 1 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
  • 1 cup canned diced tomatoes, drained
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper
  • Grated Parmesan, for garnish


  1. 1. Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add garlic; sauté 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.
  2. 2. Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley; season with salt and pepper. Garnish with Parmesan.
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