This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!
Beans, fresh veggies, and pasta are simmered in a savory broth and topped with parmesan cheese.
It’s the ultimate homemade soup, perfect to warm you up on a chilly day!
What is Minestrone Soup?
This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!
- We like Olive Garden minestrone soup, but we love the flavor of this homemade version.
- Budget-friendly minestrone soup is perfect for large families and gatherings.
- Follow the recipe below or use this recipe to enjoy leftover beans, veggies, or pasta.
- Batch cooking fave! This recipe is perfect for doubling up to enjoy all week or to freeze for future meals!
Ingredients in Minestrone Soup
Vegetables – Homemade Minestrone is all about the veggies! I use onions, carrots, celery, tomatoes, and spinach. You can add in green beans, zucchini, or kale. If time is short, simply toss in a bag of frozen mixed vegetables!
Beans – Fiber-filled beans like red kidneys, garbanzo beans, cannellini beans, or any combination can be used. This recipe uses canned beans, be sure to drain and rinse them before using.
Broth – For a purely vegetarian soup, switch out the chicken broth for vegetable broth. Rotel tomatoes (tomatoes with green chiles and seasonings) can be used instead of canned tomatoes for a little spicy kick.
Pasta – Smaller pasta shapes fit perfectly with the beans and veggies. Try ditalini, shells, small elbow macaroni, or orzo.
Variations – Make it meaty and add cooked chicken, ground turkey, Italian sausage, or meatballs. For a thicker soup, blend one cup of the soup in Step 3 and return it to the pot.
How to Make Minestrone Soup
- Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
- Add remaining ingredients (except pasta and parmesan) and cook until carrots are tender. Stir in pasta and cook until pasta is done. Stir in spinach.
- Serve garnished with parmesan cheese.
Tips for Storing
- Keep leftover Minestrone in a covered container for up to 4 days. Reheat on the stove.
- Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat until ready to serve. Add fresh pasta, if desired.
- If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. This ensures the pasta stays firm!
- If cooking the pasta separately, be sure to salt the pasta water or cook it in broth for the best flavor.
Savory and Satisfying Soups
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Minestrone Soup
This Minestrone Soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!
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In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
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Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
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Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
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Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
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Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
- You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.
- This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.
- Rinse canned beans in cold water to rinse off any preservatives and extra sodium.
Calories: 219 | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Sodium: 1283mg | Potassium: 852mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6250IU | Vitamin C: 18.9mg | Calcium: 113mg | Iron: 3.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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