The Best Minestrone Soup
User Reviews
5
The Best Minestrone Soup
Description
The Best Minestrone Soup brings together diced onion, celery, carrots, potatoes, and fire-roasted crushed tomatoes with kidney beans and a blend of Italian seasoning, red pepper flakes, salt, and black pepper to create a flavorful vegetable broth base. The addition of tender green beans, fresh spinach, and elbow noodles provides variety in texture and heartiness. Cooking the soup uncovered allows the pasta and beans to absorb the seasoned broth, giving the soup a well-rounded flavor.
The soup is versatile, with a balance of fresh and robust flavors, achieved by cooking the root vegetables and beans thoroughly before adding quick-cooking greens and pasta. The broth combines savory, slightly smoky, and mildly spiced notes from the seasoning and red pepper flakes without overwhelming the fresh vegetable taste.
It is typically served hot, topped with grated Parmesan cheese and accompanied by garlic bread or crostinis to add a crunchy contrast. The soup works well for meal prep, delivering good leftovers and easy reheating. Variations can involve swapping vegetables or omitting cheese for dietary preferences, making this minestrone adaptable to various needs and tastes.
Ingredients
- 1 tablespoon olive oil
- 1 onion white or yellow, diced
- 2 celery stalks, diced
- 2 carrot large, sliced
- 1 Yukon Gold potato medium or 2 small, diced into ½ inch cubes (about 1 cup diced
- 1 crushed tomatoes fire roasted, 28 ounce can
- 1 Kidney Beans rinsed and drained, 15 ounce can
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¾ teaspoon salt plus more to taste
- black pepper freshly ground
- 8 ounces Green bean trimmed and cut into 1 inch pieces
- 4 cups spinach
- 4 ounces elbow noodles small shells or fusilli, gluten free if desired
- For serving:
- Parmesan Cheese freshly grated
- garlic bread or crostinis
Instructions
- Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.
- Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
- Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.
Notes
- To prepare a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- For added protein, cook 1 pound of ground turkey or beef with the onions and carrots before continuing with the recipe.
- Variations in vegetables can include using diced zucchini or corn instead of green beans or skipping green beans altogether.
- Instructions for slow cooker preparation and freezing are available for convenience and meal planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 260cal | 13% |
| Carbohydrates | 50.6g | 17% |
| Protein | 11g | 22% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.4g | 2% |
| Fiber | 12.8g | 51% |
| Sugar | 12.5g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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