30-Minute Minestrone Recipe

30-Minute Minestrone Recipe

How To Make 30-Minute Minestrone

This easy and incredibly quick 30-minute minestrone recipe combines mushroom, vegetable stock, and tubetti pasta for a comforting bowl of Italian soup.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2tbspextra virgin olive oil
  • 6shiitake mushrooms,stemmed and caps cut into ½-inch pieces
  • 3cloveslarge garlic,minced
  • 1leek,white and tender green parts, halved lengthwise
  • 6cupsvegetable stock
  • 1cupItalian tomatoes,canned, drained, coarsely chopped
  • salt and freshly ground pepper
  • 1cuptubetti pasta,(¼ lb)
  • ½lbwax beans,cut into 1-inch pieces
  • ½lbbaby zucchini,cut into ½-inch rounds
  • 1cupwhite beans,canned, drained
  • ½cupfrozen baby peas,thawed
  • 2tbspbasil,chopped


  1. Heat 1 tablespoon of olive oil in a large casserole. Add the mushrooms, garlic, and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper, and bring to a boil.

  2. Add the pasta and cook for about 4 minutes until barely softened. Add the wax beans, zucchini, and white beans, cover partially and cook until tender. Stir in the peas and basil.

  3. Drizzle with the remaining olive oil and serve. Enjoy!


  • Calories: 278.88kcal
  • Fat: 5.74g
  • Saturated Fat: 0.85g
  • Monounsaturated Fat: 3.44g
  • Polyunsaturated Fat: 0.92g
  • Carbohydrates: 45.89g
  • Fiber: 9.86g
  • Sugar: 3.67g
  • Protein: 13.97g
  • Sodium: 1035.37mg
  • Calcium: 143.00mg
  • Potassium: 1123.69mg
  • Iron: 5.38mg
  • Vitamin A: 50.92µg
  • Vitamin C: 26.41mg
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