Easy Minestrone Soup Recipe
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This Easy Minestrone Soup is the perfect comfort food on a chili night. Loaded with a ton of vegetables, pasta, and beans, this soup can stand as a healthy meal on its own.
Easy Minestrone Soup
As the title says, this delicious Fall soup is easy to make. We love all the veggies loaded into one pot, this is a great way to get in a healthy serving of vegetables in one meal.
Serve this minestrone soup with a simple salad or a side of warm homemade bread (it’s easy too) for a filling dinner the whole fam will love.
Recommended Equipment
- Enameled Dutch Oven– this is the kind of pot I prefer to make soup in at my home, but any large pot, at least 4 quarts will work great.
How to Make Minestrone Soup
Let’s walk through the simple steps to make this soup at home.
- Prepare Vegetables– start by chopping and dicing up the onion, carrots, celery and zucchini.
- Start Cooking– in your Dutch oven pot over medium-high heat, add in some cooking oil, I like to use olive oil or avocado oil. Cook the onion, carrots, and celery for 2-3 minutes, until just heated through, be sure to season with salt and black pepper. At this point, add in the garlic and Italian seasoning and cook and stir for 30 more seconds.
- Add Remaining Ingredients– pour in the vegetable broth, diced tomatoes, tomato paste, beans, zucchini, green beans, and pasta. Stir everything together and bring to a boil. Allow the soup to simmer, covered until the pasta is soft and the vegetables are tender. Be sure to give the soup a stir a few times as it cooks so nothing will stick to the bottom of the pan.
- Add Spinach– while the soup is still hot, stir in the spinach. It will wilt down as it is stirred in.
- Enjoy!– serve with a sprinkle of fresh parmesan cheese and enjoy!
Storage and Leftovers
This soup can be stored in the refrigerator for up to 3 days. Reheat portions in the microwave in 30-second increments, stirring in between.
Please note that the pasta in this recipe will continue to soak up the liquid, so if you notice that there is not as much soup after you put it away to store, this is why.
Minestrone soup can also be frozen in an air-tight container for up to 3 months.
Want to Add Meat to Minestrone Soup?
If you would like to add a little protein to this soup, it is simple to do. You can easily brown ground beef or Italian sausage in the pot before adding in the vegetables. Be sure to remove the grease before cooking the vegetables.
If you would like to add chicken, you can dice it up and cook it before adding the vegetables or add pre-cooked shredded chicken.
Other Favorite Soup Recipes to Try:
These are some of the most popular soup recipes on my site, definitely give these a try.
Easy Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 3/4 cup celery sliced
- 3/4 cup carrots diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasonings
- 3/4 cup zucchini diced
- 1/2 cup frozen green beans
- 4 cups vegetable broth
- 1 14.5 ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 15.5 ounce can Cannellini beans drained and rinsed
- 1 15.5 ounce can red kidney beans drained and rinsed
- 1/2 cup datalini pasta
- 2 cups baby spinach
Instructions
- In a large 4 quart pot, heat olive oil over medium high heat. Add in onions, celery, carrots and season with salt and black pepper. Cook and stir for 2-3 minutes.
- Add in garlic and Italian Seasoning, cook and stir for 30 seconds.
- Pour in the vegetable broth, diced tomatoes, tomato paste, beans, zucchini, green beans, and pasta. Cover and simmer until pasta is tender and vegetables are cooked through. Stir occasionally.
- Lastly, add in the spinach and stir into the soup until wilted down.
Notes
- Nutrition facts are just an estimate of the ingredients listed
- Serve with freshly grated parmesan
- Store leftovers in the refrigerator for up to 3 days in an air tight container.
