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Minestrone Soup

Better than Olive Garden Minestrone Soup

This thick vegetable soup is made in a hearty and herby thick tomato broth, which is packed with seasonal vegetables, cannellini, or red kidney beans, and some small variety of pasta.
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Course: Soup
Cuisine: Italian
Diet: Vegetarian
Keyword: Easy Soup Recipes, Instant Pot Soup, Soup, Soups and Salads
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 243kcal
Author: Aayushi Patel

Equipment

  • 1 Dutch Oven

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Bay Leaves
  • 1 Medium Yellow Onion Finely Chopped
  • 3-4 Garlic Cloves Minced
  • 2 Carrots Diced
  • 2 Celery Stalks Diced
  • 1.5 Teaspoons Salt
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • ½ Teaspoon Smoked Paprika (optional)
  • ½ Cup French Beans Cut
  • ½ Cup Corn
  • ½ Cup Zucchini Diced
  • 1.5 Cups Red Kidney Beans Boiled (13.5oz canned beans)
  • 28 oz San Marzano Tomatoes Better if you can find Fire Roasted Diced
  • 1 Cup Mini Shells You can also use Ditallini, Mini Elbow shaped Pasta, Orzo or Bulgar
  • 4 Cups Vegetable Broth

Instructions

  • In a pan add 2 tablespoons of olive oil. Once hot, add bay leaves.
  • Next add in the onions, and minced garlic. Saute until onions are golden and translucent.
  • Add 1 cup of diced carrots and ¾th cup of cut celery stalks. Mix well.
  • Next, add in the 1.5 cups of vegetables. I am adding a mix of zucchini, corn and french beans.
  • Add spices. Add 1 teaspoon each or oregano, thyme and black pepper powder. You can also add half a teaspoon of smoked paprika. Next add 1.5 teaspoons of salt, and 1 teaspoon sugar. Mix everything well.
  • Add 1 cup of any mini pasta you have on hand, and add 28oz of fire-roasted San Marzano Tomatoes!
  • Add 4 cups of vegetable broth and simmer on low, until the pasta and veggies are cooked.
  • Once the soup thickens and the veggies and pastas are cooked roughly after 15-20 minutes, grated parm.
  • Garnish it with finely chopped fresh leaf parsley.
  • Serve it with a side of toasted buttery bread, grilled cheese, garlic bread, or chili cheese toast.

Notes

  • Add pesto to get an extra kick from the soup!
  • Read under the FAQ section, to get instructions on making this soup using the Instant Pot and Slow Cooker. 
  • If you want to make it healthier, add bulgur and couscous, instead of pasta. 
  • Serve it with a side of green salad, to make it more nutritious. 
  • I love to serve this salad with crispy buttery toasted sourdough! 

Nutrition

Serving: 1Serving | Calories: 243kcal | Carbohydrates: 38g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1124mg | Potassium: 226mg | Fiber: 4g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg