Enjoy a bowl of the Best Minestrone Soup Recipe for something warm, comforting, and delicious. Easy to make and prepared in just one pot!
The most delicious minestrone soup recipe
I’m officially declaring fall Official Soup Season. Seems reasonable enough, right?! There’s truly no better time of year to enjoy something warm and cozy. Though winter is of course also a great time to enjoy soup, something about fall makes it feel almost festive.
Today, I’m sharing with you my best minestrone soup recipe, made with veggies and seasonings and even pasta. And if you’re wondering if it’s easy, sit back and relax, because this is one of the most simple soups you can put together! It uses only one pot and the preparation is a breeze.
What is minestrone soup?
Minestrone soup is a rich and creamy soup loaded up with veggies and nutrients. Because it also includes pasta, it takes on an even thicker texture, and it’s supplemented with beans for extra protein and flavor.
Ingredients in homemade minestrone soup
This homemade minestrone soup recipe kicks off with a bit of veggie sautéing. This step features onion, carrots, and celery, and then we add beans, tomatoes, and pasta to bulk things up a bit.
- Olive oil: First up, you will need 2 tbsp of olive oil to cook the veggies.
- Yellow onion: Use 1 diced yellow onion. If you particularly love onion, feel free to add an extra 1/4 or 1/2.
- Carrots: Add some nutrients with 3 diced carrots.
- Celery stalks: Follow those with 3 diced celery stalks.
- Green beans: Finish off the veggie lineup with 2 cups of chopped green beans.
- Garlic: 4 cloves of minced garlic adds some delicious flavor to the soup.
- Spices: Include 1 tsp of salt, 1/2 tsp of pepper, 1 tsp of dried oregano, and 1 tsp of dried thyme.
- Diced tomatoes: Contribute to the flavor and consistency of the soup by adding 1 28oz can of diced tomatoes.
- Tomato sauce: Add a bit more tomato with 1 15oz can of tomato sauce.
- Beans: As for the beans, use 1 can of dark kidney beans and 1 can of light kidney beans. Drain and rinse both cans before adding to the soup.
- Vegetable broth: Add the liquid portion of the soup with 4 cups of vegetable broth.
- Water: Follow the broth with 3 additional cups of water.
- Ditalini pasta: Next up is the pasta! Use 1.5 cups of ditalini (elbow or orecchiette will also work).
- Parsley: Add some delicious herb flavor with the addition of 1/2 cup of fresh parsley, chopped.
- Parmesan: Last but not least, include 1/3 cup of parmesan.
Kitchen tools you’ll need to make this recipe
To make minestrone soup with beans, you will need a cutting board, chopping knife, strainer, large dutch oven or soup pot, stirring utensil, and measuring cups. Specific measuring cup sizes include 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 1 cup.
How to make the best minestrone soup recipe
What’s better than a one pot recipe?! This dish comes together in hardly any time at all. Just add your items to the pot as directed, let simmer, and enjoy!
First, use a large dutch oven or soup pot to heat the olive oil over medium heat. Once hot, add the onion, carrots, and celery. Let cook for 7-8 minutes, or until the carrots have started to soften.
Then, add the green beans and garlic, followed by the salt, pepper, oregano, and thyme. Stir.
Pour in the diced tomatoes, tomato sauce, beans, vegetable broth, and water, and then cover. Bring the mixture to a boil. Once boiling, let simmer for 10 minutes on medium heat.
Next, add the pasta and cook for another 10 minutes uncovered. Stir occasionally. Add the parsley with a minute or two left, and then turn off the heat and add the parmesan. Stir until everything is well combined.
Top with more cheese, optionally add red pepper flakes, and serve.
A vegetarian-friendly dish
This dish is made with vegetarian friendly ingredients like vegetables, veggie broth, beans, and pasta! Because it doesn’t contain meat, it’s great for serving to a crowd.
As if I didn’t already love soup enough, it’s freezing potential makes it that much better. Soup is great for freezing for later, making it an awesome make-ahead meal. I recommend doubling your recipe and freezing half for a busy evening down the road! When that evening comes, simply thaw and throw into a pot on the stove.
Store leftovers in an airtight container and refrigerate for 2-3 days.
If you liked this recipe, you’ll want to try these!
Looking for some more simple and delicious soup recipes? Try one of these! Between the broccoli cheddar and the chicken orzo, there’s an option for every taste!
- Lightened Up Broccoli Cheddar Soup
- Easy Tortellini Spinach Soup
- Lemon Chicken Orzo Soup
- Easy Lasagna Soup
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 cups chopped green beans
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 can dark kidney beans, drained and rinsed
- 1 can light kidney beans, drained and rinsed
- 4 cups vegetable broth
- 3 cups water
- 1.5 cups ditalini pasta (elbow or orecchiette also works)
- 1/2 cup chopped fresh parsley
- 1/3 cup parmesan cheese
- In a large dutch oven or soup pot, heat olive oil over medium high heat. Add onion, carrots, and celery once hot. Let cool 7-8 minutes or until carrots have started to soften.
- Add in green beans and garlic. Then add salt, pepper, oregano, and thyme. Stir.
- Pour in diced tomatoes, tomato sauce, beans, vegetable broth, and water and then cover. Bring to a boil. Once boiling, let simmer 10 minutes on medium heat.
- Add in pasta, and cook another 10 minutes uncovered, stirring occasionally. Add in parsley with a minute or two left, then turn off heat and add in parmesan cheese. Stir it all until well combined.
- Serve and top with more cheese and red pepper flakes if you like a kick!
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