Classic Minestrone Soup

This post may contain affiliate links. Read my disclosure policy.

Classic Minestrone Soup is a ONE POT recipe made with cut up vegetables, seasoned broth, elbow pasta, and grated parmesan cheese, ready in under 30 minutes!

It’s the dead of winter and all the warm comforting meals of Ultimate Slow Cooker Pot RoastClassic Beef Chili and Ultimate Slow Cooker Beef Stew are popular on our site right now, but we’re looking for a lighter vegetarian option.

Enter minestrone soup, the pasta cousin to Vegetable Soup.

Minestrone SoupCLASSIC MINESTRONE SOUP

Classic Minestrone Soup is an Italian comfort food full of veggies, herbs, pasta, and parmesan cheese. I love making this on weekdays when everyone is busy and we just need something quick, but still want filling and satisfying.

Plus it’s only one pot, so cleanup is quick and easy!

This easy minestrone soup is my go-to when I have a lot of vegetables to use up from the week, and I even make this with a salad for lunch some days.

Serve minestrone with extra parmesan cheese and fresh basil leaves on top, along with garlic bread on the side.

HOW TO THICKEN MINESTRONE SOUP

If you want a thicker soup add 3-4 tablespoons of tomato paste and stir until well combined. You can also add another 1/2 cup of parmesan cheese, or more pasta to add more bulk to the minestrone.

You can also just add an additional can of kidney beans that you’ve mashed to the soup.

HOW TO MAKE MINESTRONE SOUP IN AN INSTANT POT

  • Use the sauté function to soften the onions with seasoning and extra virgin olive oil.
  • Add all other ingredients (except parmesan), then close the lid and seal the pressure valve.
  • Set the pot in manual mode for 5 minutes, then allow pressure to release naturally.
  • Top with parmesan and serve.

HOW TO MAKE MINESTRONE SOUP IN THE SLOW COOKER

Add all of your minestrone ingredients (except pasta and parmesan) to the slow cooker, stirring to combine. Cook on high for 4 hours, or low for 8 hours. When there’s 20 minutes left in the total time, stir in the pasta and parmesan. The soup is ready when the pasta is al dente.

HOW TO STORE MINESTRONE SOUP

This good-for-you minestrone soup recipe is perfect for making ahead and freezing. If you’re going to do this, I recommend leaving out the pasta and the parmesan. Then when you’re ready, reheat on the stovetop over medium heat. Add the pasta and heat until cooked through, then stir in parmesan and serve.

Leftover minestrone soup with last in the refrigerator for 3-4 days in an airtight container.

Classic Minestrone Soup

Save Recipes
Create An Account & Save Recipes

MORE CLASSIC SOUP RECIPES

WHAT ELSE CAN YOU ADD TO MINESTRONE SOUP?

Minestrone is traditionally a vegetable soup, which means you can add other veggies to this if you want to. Use whatever is in season in your area, or anything you’re trying to use up in the fridge. Here are some suggestions that would work well with this minestrone soup recipe.

  • Zucchini
  • Yellow squash
  • Parsnips
  • Chickpeas or white beans
  • Potatoes
  • Red bell pepper
  • Leafy greens like spinach or kale

TIPS FOR MAKING MINESTRONE SOUP

  • This soup pairs perfectly with a salad like my classic wedge salad.
  • You can add meat for more protein, like leftover rotisserie chicken or ground beef.
  • Simmer this minestrone with a parmesan rind for a deeper savory flavor in the broth.
  • Make this a spicy minestrone by adding 1/4 teaspoon of cayenne pepper, or red pepper flakes.
  • You can easily make this vegetarian by using vegetable broth instead of chicken, and making sure to use vegetarian-standard parmesan cheese.
  • You can substitute chopped tomatoes on the vine with a can of diced tomatoes if that’s what you have on hand. Don’t worry about draining the diced tomatoes.
  • Make this minestrone gluten free by using gluten free pasta and gluten free broth.
  • I prefer to use fresh or frozen green beans instead of canned, to maintain the flavor and texture of the veggies.

Easy Minestrone Soup

Pin This

Like this recipe? Save it to your Pinterest board now!

Pin

Recipe

Save

Classic Minestrone Soup

5 from 6 votes
  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Course: Soup
  • Cuisine: Italian
  • Author: Sabrina Snyder

Classic Minestrone Soup is a ONE POT recipe made with cut up vegetables, seasoned broth, elbow pasta, and grated parmesan cheese, ready in under 30 minutes!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 stalks celery sliced thinly
  • 1 carrot diced
  • 1 cup green beans cut into 1/2-inch pieces
  • 4 vine tomatoes chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 14 ounces crushed tomatoes
  • 15 ounces kidney beans
  • 6 cups chicken broth
  • 1 cup elbow pasta
  • 1 cup parmesan cheese grated

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the olive oil to a large dutch oven on medium heat with the onion, garlic, celery and carrots and cook for 5-6 minutes until translucent.

  2. Add in the green beans, tomatoes, salt and pepper, oregano, basil, crushed tomatoes, kidney beans, chicken broth and pasta and bring to a boil, cooking for 8 minutes until the pasta is tender before serving with Parmesan cheese.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 8 servings, Amount per serving: 266 calories, Calories: 266g, Carbohydrates: 36g, Protein: 14g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 1221mg, Potassium: 802mg, Fiber: 7g, Sugar: 6g, Vitamin A: 2130g, Vitamin C: 29.9g, Calcium: 224g, Iron: 3.5g

All images and text © for Dinner, then Dessert.

Keyword: classic minestrone soup
Save

Easy Minestrone Soup

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Pastas Recipe Soup Vegetarian

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments