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Yields:
8 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
When the weather cools down and everyone’s craving comfort food, nothing hits the spot quite like a big bowl of hearty minestrone soup. This version is packed with colorful vegetables, tender pasta, creamy beans, and a rich tomato broth. And while traditional minestrone is vegetarian, I love using chicken broth to make it extra robust and flavorful—perfect for busy weeknights when you need dinner to double as leftovers for lunch the next day.
What makes this minestrone so wonderful is how versatile it is. Have extra zucchini or green beans hanging around the fridge? Toss them in! Prefer chickpeas instead of kidney beans? Go for it. Minestrone is one of those forgiving soups that’s more about creating a hearty, wholesome meal than following strict rules. A sprinkle of parmesan and a swirl of pesto at the end make it feel special, even though it comes together in under an hour. Pair it with my homemade dinner rolls and a simple salad and you have a complete meal!
Can you add meat to minestrone soup?
Traditional minestrone soup doesn't have any meat in it, but you can definitely add some to make it a bit heartier! Shredded chicken is a great option, or cooked ground beef or ground turkey would work as well.
Can you use frozen vegetables in minestrone soup?
Absolutely! You can easily swap frozen green beans and/or carrots for fresh in minestrone soup. Add them straight from the freezer along with the canned beans so they keep their flavor and texture.
What’s the best way to reheat minestrone soup?
I like to reheat minestrone soup in a saucepan on the stove over low heat until it's completely warmed through. It gives the house a delicious aroma! You can also microwave individual portions too if you're short on time.
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Ingredients
- 2 Tbsp.
olive oil
- 2
carrots, diced
- 2
celery stalks, diced
- 2
zucchini, diced
- 1
yellow bell pepper, diced
- 1
onion, diced
- 1 tsp.
crushed red pepper flakes
- 2 tsp.
kosher salt, plus more to taste
- 1 tsp.
black pepper, plus more to taste
- 2 qt.
low-sodium chicken broth
- 1
(28-ounce) can diced tomatoes, with their juices
- 1 tsp.
dried basil
- 1 tsp.
dried oregano
- 1/4 tsp.
turmeric (optional)
- 1
(15-ounce) can kidney beans, drained and rinsed
- 1
(15-ounce) can white beans, drained and rinsed
- 1 cup
cut-up green beans, fresh or frozen
- 8 oz.
ditalini pasta
- 1/2 cup
fresh parsley, chopped
Prepared pesto, for serving
Shaved parmesan cheese, for serving
Directions
- Step 1In a large Dutch oven, heat the olive oil over medium heat. Add the carrots, celery, zucchini, bell pepper, onion, red pepper flakes, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes.
- Step 2Add the chicken broth, tomatoes, basil, oregano, and turmeric (if using) and bring to a boil. Reduce to a simmer and cook for 10 minutes. Stir in the kidney beans, white beans, and green beans and cook for 5 minutes. Taste and adjust the seasoning.
- Step 3Stir in the pasta and cook until the it is cooked through, about 10 minutes. Stir in the parsley.
- Step 4 Serve the minestrone in bowls with a dollop of pesto and a sprinkling of parmesan cheese.
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