Minestrone Soup Recipe

Pot of minestrone soup with carrots, beans, and greens; wooden spoon scoops a serving.

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This minestrone soup recipe is a warm and comforting blend of tender vegetables, pasta, and rich broth made with simple pantry ingredients. It is cozy, full of flavor, and perfect for an easy family dinner or a make ahead meal.

Prep Time15

Cook Time2

Total Time2 15

Servings: servings

Calories: 335kcal

Author: Jennifer Fishkind

Ingredients

8 tablespoons butter
1½ cups chopped onion
32 ounces chicken broth/stock
30 ounce (2 15-ounce cans) Veg-All or mixed vegetables with the liquid
32 ounce (2 16-ounce cans) kidney beans with liquid
29 ounce (2 14.5-ounce cans) whole peeled tomatoes with liquid
16 ounce package frozen chopped spinach
2 tablespoons tomato paste
4¼ tablespoons garlic powder
4 teaspoons dried parsley
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup elbow macaroni pasta uncooked
¾ cup grated parmesan cheese
1 cup canned garbanzo beans drained

Instructions

In a large stockpot, melt butter over medium heat and stir in onions. Cook until soft.
8 tablespoons butter, 1½ cups chopped onion
Add chicken broth, mixed vegetables, kidney beans, peeled tomatoes, chopped spinach, and tomato paste. Let simmer for approximately 1.5 hours, stirring occasionally.
32 ounces chicken broth/stock, 30 ounce (2 15-ounce cans) Veg-All or mixed vegetables, 32 ounce (2 16-ounce cans) kidney beans, 29 ounce (2 14.5-ounce cans) whole peeled tomatoes, 16 ounce package frozen chopped spinach, 2 tablespoons tomato paste
Using a slotted spoon, remove about half of the vegetables and blend until smooth. (Use a blender or food processor). Return the blended vegetables to the pot.
In a small bowl, combine the garlic powder, parsley, salt, pepper, and basil. Stir the spices into the soup. Add the garbanzo bean and ½ cup of the parmesan cheese. Cook for 30 minutes and stir frequently.
4¼ tablespoons garlic powder, 4 teaspoons dried parsley, ½ teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon dried basil, 1 cup canned garbanzo beans, ¾ cup grated parmesan cheese
Before serving, cook the elbow macaroni noodles separately.
1 cup elbow macaroni pasta
Pour the soup into the bowls, add in the noodles, and top with additional parmesan cheese.

Notes

Storage:

Store: Keep the soup in an airtight container in the refrigerator for up to four days. Store pasta separately to maintain a good texture.
Reheat: Warm on the stovetop or in the microwave, adding extra broth if the soup thickens.
Freeze: Freeze the soup without pasta for up to two months. Add freshly cooked pasta when reheating for the best texture.
Make Ahead: This soup is excellent for meal prep because the flavor improves after sitting overnight. Prepare the soup completely, refrigerate it, and cook the pasta fresh right before serving.

Tips:

Blend only part of the vegetables for a nicely thick yet still chunky texture
Let the soup simmer longer for deeper flavor
Taste and adjust seasoning before serving because canned vegetables often add salt
Use a wide pot to help the soup reduce evenly

Nutrition