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classic minestrone soup in round white bowl with blue rim

Classic Minestrone Soup 


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 10-12 1x

Description

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!


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the tomato paste and stir to combine.
  3. Add the garlic, oregano, and thyme, and stir to combine. Cook until the garlic is fragrant, about 1 minute.
  4. Add the vegetable broth, diced tomatoes, and water, and stir to combine.
  5. Add the mixed vegetables, salt, and bay leaves, and stir to combine.
  6. 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).
  7. Simmer for 20 minutes.
  8. 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.
  9. Add the beans and spinach or kale, and cook for an additional 5 minutes, stirring often.
  10. Adjust the salt and pepper to taste.
  11. Serve hot with grated parmesan on top if you desire.

Notes

  • 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.
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
Nutrition Information: YIELD: 10
Amount Per Serving: Calories: 137.6 Fat: 3.4g Cholesterol: 0mg Sodium: 564.1mg Carbohydrates: 23.6g Sugars: 5.9g Protein: 4.5g Vitamin A: 466.4µg Vitamin C: 10.5mg

Keywords: minetstrone soup, easy minestrone soup recipe, vegetable soup recipe, vegetarian soup recipe, how to make minestrone soup

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