This Stove Top Minestrone recipe is the real deal and brimming with seasonal veggies, beans, and pasta in a robust tomato broth.
from votes
Whether you forgot to set the slow cooker to cook this morning or haven’t made it to the grocery store in a week, this minestrone soup is the answer. It’s made with mostly pantry staples and it hits the spot after a long day.
What is Minestrone Soup
My friend, soup doesn’t get much better than a hearty, robust bowl of Minestrone. It’s a combination of vegetables, beans, and pasta simmered in a robust tomato broth. This is what you want on a cold, blustery day.
Okay, time for a tiny backstory on this classic soup recipe: Minestrone originated in Italy as a way to use leftover odds and ends of pasta and vegetables. Short, simple, and sweet.
And today, we’re keeping the concept the same with this stovetop recipe so you can enjoy it anytime with whatever ingredients you have on hand; such as canned beans, the last cup of macaroni shells, and those lonely veggies in your vegetable bin or fridge.
Italian Minestrone Soup Ingredients
The concept of Minestrone is to use what you have in the fridge and pantry, and I like to stick to that.
For this Minestrone recipe, I use:
- Olive oil: for sautéing the veggies.
- Aromatic veggies: diced onion, carrots, garlic, and celery. Save time using prechopped veggies or frozen mirepoix mix.
- Tomato paste: add flavor and consistency.
- Italian seasoning: you can swap it for Herbs de Provence or make your own blend with dried basil, oregano, thyme, and rosemary.
- Tomatoes: your favorite canned diced tomatoes.
- Vegetable broth: the liquid we need for cooking the veggies.
- Zucchini: great for adding volume. Other veggies you can use are potatoes, cabbage, and spinach.
- Canned beans: I included white beans. Red kidney beans are also a great add-in.
- Italian green beans: more volume and nutrition!
- Pasta: any shelled pasta you have in your pantry.
- Grated Parmesan cheese: for serving.
You’ll find the measurements in the recipe card below.
How to Make Minestrone
After making the Instant Pot Minestrone I wanted to make this stove top version since not everyone owns an Instant Pot, and there’s something special about a simmering pot of homemade soup on the stove. This is also where a dutch oven comes in handy.
Thankfully, from fridge to table, this soup takes less than 30 minutes. More good news, it tastes better the second day. Soup always does that.
So let’s get to it:
Onions, garlic, celery, zucchini, and any other vegetable you wish to include. Brownie points if you do this ahead of time.
Add the onions and the garlic and saute until fragrant, then comes the celery, carrots, tomato paste, Italian seasoning, diced tomatoes, and broth. Stir, bring to a boil, and simmer for ten minutes.
Now we can add the zucchini, beans, green beans, and pasta. Simmer for another 15 minutes while you finish whatever you were watching on Netflix. Not kidding.
You will WANT a toasted crust of bread to soak up the juices left in the bowl. This is an important step, so don’t skip it.
Don’t forget a generous sprinkle of grated Parmesan. It’s the “cherry on top”.
Watch this recipe video to see how Minestrone soup is made:
Vegetarian Minestrone Soup
Once again, we’re sticking to the original concept of Minestrone recipe, which contained no meat, to save money and keep it healthy.
Coming from a family of meat eater’s I can proudly say no one can turn down a bowl of this Minestrone. With all the vegetables, beans, and pasta it’s super hearty and filling. If you want to double up on the protein, add an extra can of beans.
Craving more epic meatless recipes?
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Whether you’re trying to eat healthier, looking to introduce your kids to more vegetables and flavors, or trying to reduce your grocery budget, this 30-day meatless meal plan is for you.
How to thicken Minestrone
The key to an amazing bowl of soup is in the broth! Minestrone should have a rich, thick tomato broth laced with the essence of basil and Parmesan cheese. In fact, think of it more as a chili of pasta and vegetables.
Unfortunately, some versions are a bowl of broth with bits of vegetables and pasta. This should never happen and the good news is, it’s fixable.
Here are a couple of pointers:
- Add more beans and pasta. Both have a higher starch content which creates a nice, thick soup.
- Using the back of a stirring spoon, mash some of the beans and vegetables. This will release the starches and cause the soup to thicken up.
Like this recipe or soup in general? Good! Then you’ve got to check out this Easy Tortellini Soup and this Healthy Enchilada Soup. Other homemade recipes you’ll crave year-round are this delicious Stove Top Chicken and Rice and my Paleo Chicken and Veggie Chili. Want to put the crockpot to use? Make my epic Slow Cooker Lasagna Soup recipe!
Which soup will you try next?
Vegetarian Minestrone Soup Recipe
This Stove Top Minestrone recipe is the real deal and brimming with seasonal veggies, beans, and pasta in a robust tomato broth.
from votes
Servings 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 2 tablespoons tomato paste
- 1 ½ tablespoons Italian seasoning
- 32- ounce can diced tomatoes
- 32- ounce carton vegetable broth
- 1 medium zucchini, sliced
- 15- ounce can white beans
- 15- ounce can Italian green beans
- ¾ cup shelled pasta
- ¼ cup grated Parmesan cheese, for serving
Instructions
In a large soup pot, heat oil over medium-high heat. Add the onions and garlic and sauté until translucent. Add the celery and carrots, sauté until softened, about 3 minutes.
Add the tomato paste, basil, oregano, thyme, diced tomatoes, and broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the zucchini, beans, green beans, and pasta. Simmer until the pasta is tender, about 15 minutes. Remove from heat.
Ladle soup into bowls and serve with Parmesan cheese.
Nutrition
Serving: 1 bowlCalories: 234kcalCarbohydrates: 44gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 285mgPotassium: 1035mgFiber: 10gSugar: 10gVitamin A: 4227IUVitamin C: 33mgCalcium: 164mgIron: 6mg
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