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minestrone soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

A thick and tasty Italian Minestrone Soup loaded with onion, celery, carrots, tomatoes, zucchini, green beans, elbow noodles, and white beans in a perfectly seasoned tomato base.

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For minestrone soup

  • 1 1/2 Tbsp
    olive oil
  • 1
    onion chopped
  • 2
    stalks celery chopped
  • 1
    large carrot chopped
  • 1/2 lb
    green beans trimmed and cut in ½ inch segments
  • 1
    zucchini diced
  • 3 clove
    garlic minced
  • 1 tsp
    dried thyme
  • 1 tsp
    dried marjoram or oregano
  • 2
    bay leaves
  • 6 c
    vegetable broth
  • 2 Tbsp
    tomato paste
  • 2
    (14.5 ounce) cans fire roasted tomatoes
  • 1
    (16 ounce) can white beans like great northern or cannellini beans drained and rinsed
  • 3/4 c
    uncooked elbow pasta or other small pasta
  • salt and pepper to taste
  • 2-3 c
    baby spinach (optional)

How To Make minestrone soup

  • 1
    Heat oil in a large Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots cooking until the onions and celery are almost soft. Add the green beans and zucchini and cook for 2-3 minutes or until the onions and celery are soft.
  • 2
    Reduce the heat to low and add the garlic, thyme, and marjoram cooking for 1 minute while stirring constantly. Add the bay leaves, vegetable broth, tomato paste, and diced tomatoes. Bring the soup to a low boil and then reduce to a simmer cooking until the green beans, carrots, and zucchini are almost tender.
  • 3
    Add the white beans and pasta. Cook until the pasta is tender but not overcooked. If desired stir in the spinach and cook just until wilted; 2-3 minutes.
  • 4
    NOTES Use the freshest in season vegetables. If the green beans look great at the market than opt for them. If that is not the case try butternut squash or peas. Always peel your carrots to bring out that beautiful orange color we all love. Your veggies should be chopped fairly small so a variety of them fit on your soup spoon. Any small pasta will work including elbows, small shells, orecchiette, or ditalini. Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low or in the microwave at a reduced power. If you know you are going to store or freeze some of this soup for leftovers then remove that portion before adding the pasta and the spinach. Then add them when reheating the soup. This will keep them from becoming overcooked. Freeze in heavy duty zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.
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