Name: Easy Minestrone Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Tbsp olive oil; 1 large white onion; 3 garlic cloves, minced; 3 celery stalks, chopped; 2 medium carrots, chopped; 1 c green beans, cut into 1-inch pieces; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp dried thyme; salt & pepper to taste; 2 bay leaves; 1 15 oz can of diced tomatoes; 3 15 oz cans tomato sauce; 4 c vegetable or chicken broth; 1 c small pasta ((like elbow, radiatori, ditalini, conchiglie)); 1 15 oz can kidney beans, drained and rinsed; 3/4 c shredded parmesan, divided ((Use vegan cheese or leave out for a vegan meal))

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This easy minestrone soup recipe is the perfect comfort food this time of year and can be easily adapted and added to. In this recipe, there are vegetables and protein to put parents’ minds at ease, along with pasta and cheese to please the kids. If you use vegetable broth and vegan cheese (or leave out the cheese) you also have a terrific vegan meal.

What could be better than to serve a steaming bowl of hearty soup with some crusty bread? I This recipe is savory, chunky and filling… minestrone soup!

This recipe by Parenting Pod is incredibly versatile— add in the ingredients that look good to you, leave out the ones that don’t, and mix it up by adding other ingredients that aren’t explicitly listed below. This recipe is very adaptable and great for using up what is in the fridge.

Below is a basic minestrone soup recipe—but before we get into that, let’s explore some of extras you can add to your soup to kick it up a notch, tailor it to your family’s taste buds, and make it your own.

What can you add to this easy minestrone soup recipe?

Cream

Comfort food just got a whole lot more indulgent with some added cream. The higher the percent, the creamier the soup will be. Even full-fat milk can add an extra dimension to your soup without adding as many calories and fat as heavy cream. Start with ½ cup of milk, half-and-half, or straight-up cream, depending on your preference, and add more as needed.

Ground beef/sausage

If you’re a carnivore and enjoy a hearty stew, minestrone with beef or sausage will surely hit that sweet spot. Prepare the meat by cooking it in the soup pot before all the soup ingredients go in. Once it is cooked through, remove the meat and set it aside. Then saute the vegetables in the juices left in the pot. Add the meat back into the pot a few minutes before serving.

Chicken breast

Winner, winner chicken dinner. Chicken breast is a great addition to minestrone soup. It fits in perfectly with the other ingredients, and adds a lot of flavor and protein without adding a lot of calories. Add the chicken breast to the pot whole and once it is fully cooked, use two forks to shred it so that it soaks in all the flavors of the soup.

Leafy greens

Some of the healthiest foods on this planet fall into the “leafy green” category, and many of them go perfectly in soups and stews. Kale, spinach, collards, and chard are all great additions to your minestrone soup. These anti-oxidants add flavor and are a great source of vitamin A, vitamin C, and vitamin K. Spinach should only be added one or two minutes before the soup is removed from the flame, and the others can be added 10 minutes before.

Red wine

Half a cup of red wine goes a long way in minestrone soup. This ingredient should go in toward the beginning of the cooking process, after the vegetables have been sauteed, but before all the other ingredients are added. Let it simmer for a few minutes before adding the other ingredients.

Now that we know about all these great soup additions, let’s get to the actual minestrone recipe and get cooking—so that we can eat!

Print Recipe

Easy Minestrone Soup

This basic minestrone soup recipe is great as it is, or you can add to it to tailor it to your family’s taste buds. It's the perfect recipe to make your own.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: easy, family-friendly, vegan, Vegetarian, warming, winter recipes

Servings: 6 servings

Equipment

Large pot

Ingredients

2 Tbsp olive oil
1 large white onion
3 garlic cloves, minced
3 celery stalks, chopped
2 medium carrots, chopped
1 c green beans, cut into 1-inch pieces
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
salt & pepper to taste
2 bay leaves
1 15 oz can of diced tomatoes
3 15 oz cans tomato sauce
4 c vegetable or chicken broth
1 c small pasta (like elbow, radiatori, ditalini, conchiglie)
1 15 oz can kidney beans, drained and rinsed
3/4 c shredded parmesan, divided (Use vegan cheese or leave out for a vegan meal)

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for 30 seconds. Add celery and carrots, and cook for about 5 minutes, stirring occasionally to keep from burning. Stir in green beans.
Stir in oregano, basil, thyme, salt and pepper. Add the diced tomatoes, tomato sauce, and broth. Cover and bring to a simmer, then lower the flame to low heat.
After 15 minutes, or when vegetables are almost tender, add the pasta to the pot and cook until al dente. Add the kidney beans.
If you are adding cream or leafy greens to the soup, add them to the pot at this point.
Remove from flame and stir in half the grated parmesan cheese. Set aside the other half in a bowl, for serving.

Let us know if you try this recipe in the comments!

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