Minestrone Soup

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Minestrone Soup

SO easy to make, you can make this on the stove, slow cooker or Instant Pot. Directions provided for all three!

It’s just my preference, but I like to puree the beans in this soup, it thickens it and you don’t even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.

To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It’s totally your call, you can also just add the pasta to the soup at the end.

How To Make Minestrone Soup

Minestrone Soup Variations:

  • Swap the spinach for Swiss chard or baby kale.
  • To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
  • Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

This is by far the best recipe you'll ever try for Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

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Minestrone Soup

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Ingredients:

  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 (28 oz) can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
  • extra parmesan cheese for garnish (optional)

Directions:

Slow Cooker Version:

  1. Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  2. Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.
  3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

  1. Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  2. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  3. Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

  1. Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
  2. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook high pressure 20 minutes.
  3. Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn’t overcook.
  4. Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Nutrition Information

Yield: 8 servings, Serving Size: 1 1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 4
  • Calories: 190 calories
  • Total Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 483mg
  • Carbohydrates: 32g
  • Fiber: 8g
  • Sugar: 4g
  • Protein: 9g
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