\u003cstrong\u003eCan I make this minestrone soup recipe in a slow cooker?\u003c/strong\u003e

Absolutely! Start by sautéing your onions, celery, and carrots on the stove, then transfer everything—vegetables, beans, tomatoes, broth, and herbs—to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta and spinach near the end to avoid them getting mushy.

\u003cstrong\u003eWhat’s the best pasta to use for easy minestrone soup recipe?\u003c/strong\u003e

Elbow macaroni and small shell pasta are classic choices since they cook quickly and are bite-sized, perfectly suited to scoop up in a spoon. You can also experiment with small shapes like ditalini or mini penne if you have them on hand.

\u003cstrong\u003eCan I use fresh herbs instead of dried basil and oregano?\u003c/strong\u003e

Yes! Fresh herbs are lovely and bright, so feel free to add about three times the amount of fresh basil and oregano to your soup. Add them towards the end of cooking to preserve their flavor and aroma.

\u003cstrong\u003eHow can I make this soup more protein-rich?\u003c/strong\u003e

To boost protein, you can add cooked chicken, turkey, or Italian sausage. For a vegetarian option, additional beans like chickpeas or lentils work wonderfully too. Just stir in any extra protein during the simmering stage to heat through.

Easy Minestrone Soup Recipe for Cozy, Healthy Meals

Name: Easy Minestrone Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons salted butter; 1 tablespoon olive oil; 1 medium white onion, diced; 3 medium celery ribs, diced; 4 medium carrots, diced; 3 medium zucchini, diced; 1 tablespoon minced garlic; 1 (28 ounce) can diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can white cannellini beans, undrained; 1 (15 ounce) can kidney beans, undrained; 6 cups vegetable broth; 1 tablespoon dried basil; 1 tablespoon dried oregano; 8 ounces elbow macaroni or shell pasta; 1 cup baby spinach, roughly chopped; 1/4 cup grated parmesan cheese

Description

This Easy Minestrone Soup is a hearty and flavorful Italian classic made with a medley of fresh vegetables, beans, pasta, and aromatic herbs simmered to perfection in a savory vegetable broth. Perfect for a comforting meal that's both nutritious and satisfying.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion, diced
3 medium celery ribs, diced
4 medium carrots, diced
3 medium zucchini, diced
1 tablespoon minced garlic

Beans and Tomatoes

1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (15 ounce) can white cannellini beans, undrained
1 (15 ounce) can kidney beans, undrained

Broth, Pasta, and Seasonings

6 cups vegetable broth
1 tablespoon dried basil
1 tablespoon dried oregano
8 ounces elbow macaroni or shell pasta
1 cup baby spinach, roughly chopped

Garnish

1/4 cup grated parmesan cheese

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Instructions

Heat butter and oil: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large 6-quart soup pot over medium heat until melted and combined.
Sauté onion: Add 1 medium diced white onion and cook for 3 to 5 minutes, stirring occasionally, until onions start to soften and become translucent.
Add celery, carrots, and zucchini: Stir in 3 diced celery ribs, 4 diced medium carrots, and 3 diced medium zucchini. Cook for 8 to 10 minutes, stirring occasionally, until vegetables begin to soften. Add 1 tablespoon minced garlic and cook for 1 minute more until fragrant.
Add canned ingredients and seasonings: Stir in 1 (28 ounce) can diced tomatoes with juice, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can white cannellini beans with liquid, 1 (15 ounce) can kidney beans with liquid, 6 cups vegetable broth, 1 tablespoon dried basil, and 1 tablespoon dried oregano. Bring the mixture to a boil over high heat.
Cook pasta: Add 8 ounces elbow macaroni or shell pasta to the boiling soup. Reduce heat to medium-low and maintain a low boil. Cook for 10 to 12 minutes, or until the pasta is tender.
Add spinach and season: Stir in 1 cup roughly chopped baby spinach during the last 2 minutes of cooking. Season the soup with additional salt and freshly ground black pepper to taste.
Serve and garnish: Ladle the hot minestrone soup into bowls and garnish each serving with 1/4 cup grated parmesan cheese if desired. Serve immediately.

Notes

Use any small pasta shape such as ditalini, small shells, or elbow macaroni depending on preference.
For a vegan version, omit the butter and parmesan cheese, and use all olive oil instead.
Feel free to add other vegetables such as green beans, peas, or bell peppers for extra color and nutrition.
The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
If the soup thickens too much after resting, add a splash of vegetable broth or water to loosen it before reheating.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 15 mg