Jul 14 2026
Restaurants›Bruno's Little Italy›Minestrone Soup Recipe

Minestrone Soup Recipe

Inspired by Bruno's Little Italy
Time50m
Serves6

Vegan option available

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Canned Goods

Seasonings

Method

Preparation

  1. 1

    Chop Vegetables

    Dice the carrots, celery, zucchini, and potatoes into small pieces. Cut the green beans into 1-inch pieces. Chop the onion and mince the garlic.

Cooking

  1. 2

    Sauté Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

  2. 3

    Add Vegetables

    Add the diced carrots, celery, zucchini, potatoes, and green beans to the pot. Stir well and cook for about 5 minutes.

  3. 4

    Add Broth and Seasonings

    Pour in the vegetable broth and add the canned diced tomatoes, kidney beans, Italian seasoning, salt, black pepper, and bay leaves. Stir to combine.

  4. 5

    Simmer the Soup

    Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.

  5. 6

    Add Spinach

    In the last 5 minutes of cooking, add the spinach to the pot. Stir until wilted.

  6. 7

    Serve

    Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot.

More from Bruno's Little Italy