The best Minestrone Soup! A vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. It simmers in one pot on the stove top for a delicious and healthy dinner.
I have finally updated this post for minestrone soup! It’s been a reader favorite for years and it continues be a family favorite as well.
Loaded with flavor and tons of fresh vegetables. I can usually get my kids to eat vegetables really well if they’re hidden in something else.
This minestrone soup really is the best and it’s so warm, comforting, and smells amazing simmering on the stove.
HOW TO MAKE MINESTRONE SOUP
- You will want to first chop all your vegetables. White onion, celery, carrots, and the zucchini. Be sure that you cut them in all the same size. Aim for the size of the kidney bean or smaller.
- Heat olive oil and butter in a large stockpot or soup pot. Add the chopped veggies and let cook until softened.
- Add a can of diced tomatoes, tomato sauce, kidney beans, vegetable broth, and some spices. Bring it to a low boil and then reduce the heat and let it simmer for 15 minutes.
- Add some small shell pasta and a handful of fresh spinach. Cook some more until pasta is done and serve!
The recipe makes plenty for some leftovers which are fabulous warmed up in the microwave for lunch. The soup does soak up the broth so you more than likely will have to add some additional water or broth when reheating.
I like a heartier, less brothy soup so I love it as is!
TRY THESE OTHER SOUP RECIPES
WATCH THE RECIPE VIDEO FOR MINESTRONE SOUP
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 white onion, finely chopped
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup peeled, chopped zucchini (about 1 zucchini)
- 1/2 teaspoon salt
- 1 can (28 oz) petite diced tomatoes (undrained)
- 1 can (15 oz) kidney beans (drained & rinsed)
- 1 can (15 oz) tomato sauce
- 3 cans (14.75 oz each) vegetable broth
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoons pepper
- 1 cup spinach leaves (about 2 small handfuls)
- 1 1/2 cups small shell pasta
Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
Add spinach and dried pasta shells. Let cook until pasta is done. About 10 minutes, depending on what size pasta you use.
** Leftovers will soak up the broth so you will probably want to add additional water or broth when reheating leftovers.
If you want a thinner soup then use 4 cans of vegetable broth instead of 3. I love a soup that is not super brothy so I use 3 cans. The soup does thicken up as it sits (after cooking) so leftovers will not have much broth. Add water or additional broth when reheating.
An easy way to get thinly sliced carrots is to use baby carrots. They are already peeled, and small so all you have to do is slice them.
I like to chop up the spinach into smaller pieces. You can do this or just throw the spinach in as is.
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