You guyyyyyys this is literally my fave soup of all time and I am super excited to share it today!
This Minestrone soup recipe is super flexible, and you probably have the ingredients in your pantry and fridge already. I have been making it for over 25 years, and anyone who knows me knows that when you don’t feel good you can expect a couple mason jars full of this goodness on your doorstep.
Sometimes I make this straight up vegetarian, other times I will dice up some leftover steak, or a bit of ground turkey while it simmers and toss it in.
The thing that makes this recipe good (at least in my opinion) is….
It’s crazy easy to make.
And, it’s healthy. Loaded with veggies and heart-healthy beans!
Let’s make some soup-
The Best Hearty Minestrone
You can do use a stock pot and simmer this on low for 6-8 hours or in a stock pot on your stove for a couple hours on low. You can also make this in your instant pot too, using your slow cook option.
In a small pan saute your onion in olive oil until it begins to turn translucent. Transfer to your slow cooker (or stock pot on the stove) and remaining ingredients (except any spinach, kale or pasta- you will want to do those in the last hour) and slow simmer for 6-ish hours in the slow cooker. An hour and a half on the stove top.
If using anything that cooks very fast like spinach or pasta, add it an hour before you want to eat in the slow cooker or about 15 minutes before on the stove.
2 T olive oil
I yellow or white onion chopped
1 cup each diced celery and carrots
28 oz can of petite diced tomatoes
2 cans of kidney beans rinsed
1 can or great northern or garbanzo beans rinsed
1 T Italian seasoning
3 T dried parsley
2 bay leaves
4 cups low sodium vegetable or chicken broth
Salt and pepper to taste
Add towards the end: 1 cup fresh chopped spinach stems removed
Add towards the end: 1/2 cup pasta of your choice, I usually use rice pasta or quinoa pasta to keep it gluten free.
Serve hot with a sprinkle of parmesan cheese and warm crusty bread. This freezes well and is so simple yet delicious I hope you love it too!
As always, thank you for reading and happy creating 🙂
It all sounds good except for the beans….just not a bean lover. Wonder how it would be without them?
Hi Judy 🙂 I totally get you, beans can be swapped out for diced potatoes easily! I would probably leave out the pasta then and just throw them in about 45 minutes before you want the soup to be ready and you will love the results. Thank you for reading!
Looks yummy! I’ll try making it at home this weekend. Hope my children will like it.
I totally understand! This happens to be the one that my kids love so fingers crossed 🙂