Minestrone Soup – Spend With Pennies

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

1. Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
2. 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.
3. 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.

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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!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

• 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.

• Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.

• 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.

• 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.

• Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.

Planned Leftovers: If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. If pasta is stored in the soup, it will absorb the broth and get mushy.

• 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.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Diet Vegetarian

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