Minestrone Soup (original) (raw)
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This easy Minestrone Soup recipe is loaded with vegetables, beans and pasta and flavored with Italian herbs for an easy weeknight dinner the whole family will love!
Fall is here and soup is on the menu! This easy Minestrone Soup recipe is a healthy soup recipe that is also make ahead and freezer friendly. We are also loving this Beef Barley Soup, Creamy Chicken Broccoli Soup, and this Classic Italian Wedding Soup on cloudy or rainy days!
We make this Minestrone Soup with onion, celery, zucchini, carrots, bell pepper and spinach but you can use almost any vegetable you having lying around that need to be used up.
That’s one of the best things about this recipe!
It’s easy to make and easily adaptable — plus, it makes the house smell amazing and is perfect on a chilly day with freshly grated Parmesan and a chunk of crusty bread!
How to make Minestrone Soup:
- Give your vegetables a head start in some oil — this adds a ton of flavor to your soup! Just throw them in and wait until the onion starts to brown.
- Add your spices and seasonings — when using dried spices, it’s important to give them a toast in a hot dry pan before you add the liquid because when they’re sitting for so long they need a little reviving.
- Add your liquids, beans and pasta — then wait! In the time it takes for your pasta to cook, your vegetables will become tender and your soup will be ready for that crusty bread we were talking about.
- Serve, garnish with fresh Parmesan (optional, but not really!), dunk and devour.
Can you freeze Minestrone Soup?
Minestrone Soup freezes perfectly, as long as you don’t mind soft pasta.
We are not pasta purists here, so we freeze soup and casseroles with pasta all the time. It makes for such a great easy meal when you’re short on time!
If you know you plan to freeze the soup, you can either leave the pasta out, cook and serve with the finished soup when you thaw it, or you can make sure you only cook the pasta to al dente (with a little bite left) so that it doesn’t become overly mushy when frozen.
I like to freeze soup in a large freezer bag, and lay it flat so it freezes in a thin layer. This makes it very quick and easy to thaw when you’re in a dinnertime pinch!
More soup recipes you’ll love:
- How to make the BEST Egg Drop Soup
- Sausage Potato Soup with Kale
- Chicken Rice Soup
- Crockpot Taco Soup
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▢ 1 tablespoon oil
▢ 1 medium onion finely chopped
▢ 1 rib celery finely chopped
▢ 1 cup chopped zucchini
▢ 2 large carrots peeled and sliced
▢ 1 bell pepper finely chopped
▢ 1 cup chopped fresh spinach
▢ 2 tablespoons Italian seasoning
▢ 1 tablespoon minced garlic
▢ 1 1/2 teaspoons salt
▢ 1/2 teaspoon black pepper
▢ 1/4 teaspoon paprika
▢ 1 can diced tomatoes 28oz
▢ 1 can red kidney beans 19oz, drained and rinsed
▢ 1 Parmesan rind*
▢ 4 cups chicken or vegetable broth
▢ 3 cups small pasta
In a large pot over medium-high heat, cook onions, celery, zucchini, carrots, pepper and spinach in oil until onions are translucent and vegetables are crisp-tender.
Add Italian seasoning, garlic, salt, pepper and paprika. Stir and cook 1 minute.
Add tomatoes, beans, Parmesan rind if using, and broth. Cover, reduce heat to medium-low and simmer until vegetables are nearly tender.
Stir in pasta, cover and simmer over medium-low until pasta is cooked through. Serve.
*The Parmesan rind is optional but adds a ton of amazing flavor! Remember to keep your rinds when you're done with your block of cheese, and stash them in the freezer until you're ready to use them.
Calories: 336kcalCarbohydrates: 65gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 1247mgPotassium: 549mgFiber: 5gSugar: 8gVitamin A: 5041IUVitamin C: 40mgCalcium: 89mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ashley loves all kinds of food: easy, healthy dinners, extravagant desserts, baked goods, and homemade breads! She believes in enjoying everything in moderation and strives to find ways to make her favorite foods a little healthier (including sneaking in those veggies occasionally!)