1 month ago
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This comforting minestrone soup with pasta and veggies is one recipe all will love!
It’s soup weather, and here’s an easy recipe to consider adding to the menu this week!
A warm brothy bowl of minestrone soup with tender veggies, beans, and pasta served up alongside a loaf of crusty bread is a meatless meal that anyone can get on board with.
Readers have been requesting more meatless options due to the current spike in meat costs right now, and this option is delicious and inexpensive using to create using some pantry staples.
I love that this minestrone soup is a hearty meal that’s simple to make using one pot, and the leftovers are just as yummy the next day. If you like making a pot of soup and then enjoying it warmed up throughout the week, this is a perfect one to consider!
Minestrone Soup
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 40 MINUTES
total time: 55 MINUTES
A comforting Italian tomato-based soup with veggies, pasta, and beans.
Ingredients
- 2 tablespoons butter
- 1 white onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 zucchini, halved & chopped
- 4 cloves garlic, minced
- 32 oz. chicken broth (or vegetable broth for vegetarian)
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- 15.5 oz. can white cannellini beans, drained
- 15.5 oz. can red kidney beans, drained
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup dried ditalini pasta
- 1 cup fresh baby spinach
- garnish idea: freshly chopped parsley & parmesan cheese
Directions
1
Heat a large pot on medium heat with butter and add the onion, carrots, celery, and zucchini. Use a spoon to stir and let sauté until tender. Add garlic and cook another minute.
2
Stir in broth, tomato sauce, tomatoes, beans, and seasonings. Close the lid, bring to a boil, and let simmer for 15 minutes.
3
Add the pasta and let it cook for about 8-10 minutes until tender. Add in the spinach and stir.
4
Serve warm and garnish with freshly chopped spinach. Parmesan cheese is another yummy topping idea. Enjoy!
Helpful tips when making minestrone soup:
- Consider using veggies you may have on hand that need to be used up in the fridge or freezer. Green beans, peas, kale, and even corn could be other options. You can customize the veggies to your preferred taste.
- To make this meatless meal truly vegetarian, swap out the chicken broth with vegetable broth instead.
- I tend to like minestrone soup with smaller pasta like ditalini along with finely chopped veggies. You can of course use elbow macaroni or another pasta you have in the pantry. In a pinch, use a handful of broken-up spaghetti, just like Gordan Ramsay does in his minestrone! 👨🍳
- Minestrone soup can freeze well. Let it cool and store it in freezer-safe containers. To serve, let the soup thaw in the fridge overnight and heat up as desired. Add more broth if needed.
- If you’d like to add protein, I have added cooked ground Italian sausage as a delicious way to bulk up this meal even further. 😋
Oh, I do love a good cozy soup recipe, especially this minestrone!
I warmed some up for lunch the next day, and it’s even better. You may want to add some additional broth, though, as the pasta tends to soak it up by the next day.
Next time I’m gonna serve mine with an air fryer grilled cheese as a yummy idea!
Here’s what my teammate Emily thought of this minestrone soup:
“This is the perfect wintery soup. I love all the vegetables with the beans. It’s a great hearty soup and will keep you full! The flavor is phenomenal. My whole family loved it! Will definitely be making this again.”
