Minestrone Soup

Minestrone Soup

This easy, budget-friendly Minestrone Soup recipe is a simple and healthy vegetable-rich meal. A comforting tomato broth loaded with beans, fresh vegetables, & pasta shells.

Why You’ll Love it:

  • Perfect for Weeknights– this soup recipe doesn’t take much effort, making it perfect for those nights you need something simple.
  • Budget-Friendly– this recipe is made with only simple, inexpensive vegetables and pantry staples, and can be made in large batches. Perfect for meal prepping or feeding a crowd on a budget.
  • Healthy, Feel-Good Meal- beans and fresh vegetables give this soup a boost of protein, Vitamin C, and antioxidants. A comfort food you can feel good about.
  • Adaptable to Most Dietary Needs– this soup is naturally diary-free & egg-free and can be made vegetarian, vegan, or gluten-free.
green beans kidney beans and pasta shells for minestrone soup

Ingredient Notes:

Find the full list of ingredients & amounts in the recipe card below.

  • Fresh Vegetables– an aromatic mix of onion, carrot, zucchini, fresh garlic cloves, and baby potatoes.
  • Canned Vegetables– green beans, red kidney beans, and corn.
  • Crushed Tomatoes– slightly sweet and tangy crushed tomatoes usually come canned and can be found near the pasta and marinara sauce in most grocery stores.
  • Herbs– bay leaf and Italian seasoning , a blend of basil, oregano, rosemary, marjoram, and thyme.
  • White Wine– adds a fruity sweetness, and enhances the tomato broth.
  • Brown Sugar– balances the acidity of the tomatoes and white wine.
  • Broth– vegetable or chicken broth can be used.
  • Small Pasta– I’ve used pasta shells, but elbows, ditalini, or orecchiette can also be used. Cooking the pasta in the soup releases starch and slightly thickens the broth.

Substitutions & Variations:

  • Beef Broth– for a deeper, more robust flavor.
  • Fresh Tomatoes- during the summer months, this recipe can be made with fresh crushed tomatoes such as Roma.
  • More Veggies– kale, cannelinni beans, chopped cauliflower or broccoli, peas, squash, or mushrooms.
  • No Pasta– try long-grain rice or another quick cooking grain such as barley. Or add extra veggies!
  • Add Meat– such as meatballs, ground beef, shredded rotisserie chicken, or turkey sausage.
  • Add a bit of Spice– with a pinch of cayenne pepper, red chili flakes, or a few drops of hot sauce.
  • Gluten-Free– use your favorite gluten-free pasta.
  • Vegan- use vegetable broth and omit the Worcestershire sauce and Parmesan cheese.
minestrone soup with pasta shells and green beans

How to make Minestrone Soup:

  • Melt butter in a large stock pot or dutch oven over medium heat. Add diced onion, zucchini, and sliced carrots. Saute 6-8 mins, stirring often, until beginning to soften. Add minced garlic and continue cooking another 1-2 minutes.
  • Stir in white wine and allow to simmer 1 min. Stir in crushed tomatoes, Italian seasoning, brown sugar, and Worcestershire sauce. Simmer for 2 minutes.
  • Add potatoes, broth, corn, and bay leaf to pot. Season with salt & pepper to taste. Bring pot a boil, cover, and turn to a simmer for 14-16 minutes.
  • Add green beans, kidney beans, and pasta shells and continue simmering 8-10 minutes, adding broth as needed, until pasta is al dente and potatoes are tender.
  • Remove bay leaf, and add roughly chopped spinach. Continue simmering until spinach has wilted. Remove from heat & serve topped with a sprinkle of Parmesan.
    minestrone soup with parmesan

    Tips & Recipe Notes:

    • If using a different style of pasta, check the cooking time on the package.

    • How to make Minestrone Soup in the Slow-Cooker:
      • Add onions, carrots, garlic, white wine, crushed tomatoes, brown sugar, Italian seasoning, Worcestershire sauce, broth, potatoes, corn, salt & pepper, and bay leaf to slow-cooker.
      • Cook on high 3-4 hours or low 6-7 hours until potatoes are easily pierced with a fork.
      • Add green beans, kidney beans, zucchini, pasta shells, and spinach and continue cooking on high for 15-20 minutes until pasta is al dente.

    Storage:

    • Leftover soup will last in the refrigerator for up to 3 days in an airtight container.
    • Pasta will adsorb some of the broth as it sits in leftover soup. You may need to add more broth when reheating.
    • If meal prepping, cook and store soup base and pasta shells separately. Add pasta when reheating.
    • If freezing, cook soup base without the pasta shells. Let cool completely before transferring to a freezer-safe storage container. Store in the freezer for up to 2 months.
    • To reheat, allow to thaw in the refrigerator if frozen. Simmer soup base on the stove-top until base has warmed through. Add cooked pasta shells.
    easy minestrone soup

    More Soup Recipes You Will Love:

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    easy minestrone soup with pasta shells

    Minestrone Soup

    This easy, budget-friendly Minestrone Soup recipe is a simple and healthy vegetable-rich meal. A comforting tomato broth loaded with beans, fresh vegetables, & pasta shells.
    Total Time 45 minutes
    Course Soup
    Servings 10
    Calories 309 kcal

    Ingredients
      

    • 2 tbsp butter
    • 2 cups yellow onion diced
    • 1 1/2 cups zucchini diced
    • 1 cup carrots sliced
    • 3-4 cloves garlic finely minced or pressed
    • 1/2 cup dry white wine
    • 28 oz crushed tomatoes
    • 2 tsp Italian seasoning
    • 2 tsp brown sugar
    • 1 tsp Worcestershire sauce
    • 6-8 cups vegetable or chicken broth
    • 8-12 baby potatoes quartered
    • 1 bay leaf
    • 15 oz can kidney beans drained & rinsed
    • 14 oz can cut green beans drained & rinsed
    • 8 oz can corn drained & rinsed
    • 8 oz pasta shells
    • 4-6 cups fresh spinach roughly chopped
    • 1/2-1 tsp kosher salt
    • Shaved Parmesan for topping

    Instructions
     

    • Melt butter in a large stock pot or dutch oven over medium heat. Add diced onion, zucchini, and sliced carrots. Saute 6-8 mins, stirring often, until beginning to soften. Add minced garlic and continue cooking another 1-2 minutes.
    • Stir in white wine and allow to simmer 1 min. Stir in crushed tomatoes, Italian seasoning, brown sugar, and Worcestershire sauce. Simmer for 2 more minutes.
    • Add potatoes, broth, corn, and bay leaf to pot. Season with salt & pepper to taste. Bring pot a boil, cover, and turn to a simmer for 14-16 minutes.
    • Add green beans, kidney beans, and pasta shells and continue simmering 8-10 minutes, adding broth as needed, until pasta is al dente and potatoes are tender.
    • Remove bay leaf, and add roughly chopped spinach. Continue simmering until spinach has wilted. Remove from heat & serve topped with a sprinkle of Parmesan.

    Notes

    • If using a different style of pasta, check the cooking time on the package.
    • Gluten-Free– use your favorite gluten-free pasta.
    • Vegan– use vegetable broth and omit the Worcestershire sauce and Parmesan cheese.
    • Storage:
      • Leftover soup will last in the refrigerator for up to 3 days in an airtight container.
      • Pasta will adsorb some of the broth as it sits in leftover soup. You may need to add more broth when reheating.
      • If meal prepping, cook and store soup base and pasta shells separately. Add pasta when reheating.
      • If freezing, cook soup base without the pasta shells. Let cool completely before transferring to a freezer-safe storage container. Store in the freezer for up to 2 months.
      • To reheat, allow to thaw in the refrigerator if frozen. Simmer soup base on the stove-top until base has warmed through. Add cooked pasta shells if needed.
    • Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

    Nutrition

    Calories: 309kcalCarbohydrates: 52.8gProtein: 12.7gFat: 4.5gSaturated Fat: 1.5gCholesterol: 5.2mgFiber: 12gSugar: 11.6g
    Keyword minestrone soup
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