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Best Minestrone Soup

This minestrone soup is the best of both worlds. Classic minestrone with a twist - spaghetti sauce and curry are added for an extra kick!

This minestrone soup recipe has a slight twist using leftover vegetables with spaghetti sauce and curry. It’s quick and easy to make, naturally healthy either with meat or vegetarian!


  • 1 Tbsp coconut oil (or other healthy cooking fat)
  • 1 cup diced onion (about 1 large onion)
  • 1 cup diced celery (about 4 celery ribs)
  • 1 cup diced carrot (about 2 large carrots)
  • 2 Tbsp minced garlic (about 6 garlic cloves)
  • 2 bay leaves
  • 1 cup frozen corn (or fresh)
  • 1 cup frozen peas (or fresh)
  • 1 cup frozen green beans (or fresh)
  • 28 oz spaghetti sauce
  • 68 cups chicken stock
  • 2 15oz cans white beans, drained and rinsed 3 times
  • ½ tsp curry powder
  • ½ tsp sage
  • ½ tsp thyme
  • ½ tsp salt
  • ¼ tsp crushed red pepper
  • 2 cups spinach or kale

For Serving:

  • 68 oz small noodles, prepared according to package directions (optional)
  • 46 Tbsp shredded Parmesan


  1. In a large stockpot, warm coconut oil (or other healthy cooking fat) over medium heat. Add onion, celery, and carrot and cook until the onion is translucent, about 3-4 minutes.
  2. Add the garlic and cook JUST until fragrant.
  3. Add the bay leaves, frozen corn, frozen peas, frozen green beans, spaghetti sauce, chicken stock, beans, curry powder, sage, thyme, and salt.
  4. Simmer the soup over medium heat for 20-30 minutes. Meanwhile, prepare noodles according to package directions (if desired).
  5. Five minutes before serving, add the spinach or the kale and stir, letting the heat from the soup wilt the greens.
  6. Serve warm.

Keywords: minestrone soup