This veggie-packed, herby noodle dish is the classic minestrone soup you love with simple ingredients and flavors, perfect with some grated parmesan on top!
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium ribs celery, chopped
- ¼ cup tomato paste
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- 1 large can diced tomatoes, with the liquid (28 ounces)
- 2 cups water
- 2 cups chopped mixed seasonal vegetables (potatoes, yellow squash, zucchini, green beans and/or peas all work)
- 1 teaspoon fine sea salt
- 2 bay leaves
- ½ teaspoon ground black pepper
- 1 cup small shell pasta, orecchiette, or elbow macaroni
- 1 can Great Northern beans or cannellini beans (15 ounces), rinsed and drained, or 1 ½ cups home cooked beans
- 2 cups baby spinach or chopped kale
- Additional salt and pepper, to taste
- Freshly grated parmesan cheese, for garnishing
- In a large Dutch oven over medium-high heat, add the olive oil and heat until shimmering. Add the onions, carrots, and celery, and cook until the onions are tender, about 8 minutes.
- Add the tomato paste and stir to combine.
- Add the garlic, oregano, and thyme, and stir to combine. Cook until the garlic is fragrant, about 1 minute.
- Add the vegetable broth, diced tomatoes, and water, and stir to combine.
- Add the mixed vegetables, salt, and bay leaves, and stir to combine.
- Bring the soup to a boil and reduce the heat to a simmer. Cook until all the vegetables are tender (if I’m using potatoes or fresh green beans, I like to throw them in first because they take longer to cook, and I’ll then add other tender vegetables like zucchini and beans after 15 minutes of cook time).
- Simmer for 20 minutes.
- Add the pasta and cook for an additional 10 minutes, stirring often so that the pasta doesn’t stick to the bottom of the pot.
- Add the beans and spinach or kale, and cook for an additional 5 minutes, stirring often.
- Adjust the salt and pepper to taste.
- Serve hot with grated parmesan on top if you desire.
- So flexible! Use what you like and what you have, it's going to be great!
- Feel free to use chicken stock instead of vegetable if that's what you have on hand.
- If using gluten free pasta, just be sure to not over cook it (it tends to fall apart when over cooked).
- Please see the post on instructions for how to make this in the Instant Pot AND in the slow cooker.
- This recipe makes a large batch, feel free to make a half batch or plan on sharing with a friend or saving half in the freezer for a later date if you don't need as much.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Keywords: minetstrone soup, easy minestrone soup recipe, vegetable soup recipe, vegetarian soup recipe, how to make minestrone soup