Minestrone Soup
This easy Minestrone Soup recipe can be made on the stove top or in the crock pot! The ingredients are simple and healthy, with the best combination of flavors!
Servings: 16 cups
Calories: 132kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- ¾ cup carrots diced
- 2 sticks celery diced
- 4 cloves garlic minced
- 4 tablespoons tomato paste
- 5 cups chicken broth can sub vegetable broth
- 1 chicken bouillon cube
- 15 oz. crushed tomatoes
- 14.5 oz. diced tomatoes undrained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce I use Frank’s hot sauce
- 1 bay leaf
- 15 oz. red kidney beans drained
- 15 oz. can cannellini beans drained
- 1 ½ cups zucchini diced. About 8 oz.
- 1 cup green beans fresh or frozen
- 1 cup ditalini pasta see notes
- Salt/pepper
- Parmesan Cheese grated. For serving.
Seasonings
- 1 teaspoon EACH: Dried parsley, oregano, basil, mustard powder
- 1 pinch red pepper flakes optional
Instructions
- Heat olive oil in a large (4.5 quart) soup pot over medium heat. Add the diced onions, carrots, and celery and soften for 5 minutes.
- Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.
- Add the chicken broth, bouillon, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add the red/white beans, zucchini, and green beans.
- Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.
- Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.
- Remove the bay leaf. Ladle the soup over the pasta and serve with Parmesan cheese.
Notes
Pro Tips:
Storage:
Crock Pot Method
Nutritional information is an estimate and is per cup. This recipe makes approximately 16 cups.
- Cooking the Pasta: Cook the pasta separately and add it directly to serving bowls. This is crucial. Otherwise, the pasta becomes mushy and absorbs all of the broth (especially as it continues to sit in it). Al dente pasta with plentiful broth is key in a good minestrone!
- Flavor Enhancers: The Worcestershire sauce, hot sauce, and mustard powder are flavor enhancers that can't be tasted outright. Together, these ingredients round out the flavor profile for the best result!
- Rinsing the Beans: You’ll want to drain the beans, but rinsing them is optional. Doing so will reduce the amount of sodium that gets carried into the dish. I drain them and transfer to a paper towel lined plate until ready to use.
- Parmesan: I serve this soup with freshly grated Belgioioso Parmesan cheese on the side. If at all possible, add the rind from the cheese to the soup while it simmers for even more delicious flavor!
- Pasta: Ditalini is commonly used in minestrone soup. Other options include macaroni or small/medium shells.
- Vegetable add-ons include corn/baby corn, peas, edamame beans, mushrooms, squash, potatoes, spinach, kale, and more!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup freezes very well, but be sure to leave out the pasta and boil fresh pasta for serving!
Crock Pot Method
- Add everything to the crock pot except for the beans and zucchini.
- Cook on low for 6-7 hours or high 3-4 hours.
- Add the beans and zucchini and cook for 20 more minutes.
- Boil pasta until al dente and add to serving bowls. Ladle the soup on top and serve with Parmesan cheese!
Nutritional information is an estimate and is per cup. This recipe makes approximately 16 cups.
Nutrition
Calories: 132kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 512mg | Potassium: 393mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1228IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg