Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 ribs celery, sliced
- 1 small zucchini, diced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 2 medium fresh tomatoes, diced
- 1 (14 oz.) can tomato sauce
- 1 cup green beans, ends trimmed, cut into 1-inch pieces
- 1 (15 oz.) can white kidney beans (Cannellini beans), drained
- 2 cups water or vegetable broth
- 1 cup dry shell pasta
- fresh parsley, chopped (optional, for serving)
- Heat oil in a large stockpot or 4-quart Dutch oven for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, carrot, celery, and zucchini. Sauté until tender, about 6-8 minutes. Season with Italian seasoning and salt and stir well to combine.
- Add tomatoes, tomato sauce, green beans, and white beans. Cover the lid and lower the heat to medium. Bring the mixture to a simmer and stir occasionally, about 10-15 minutes.
- Add water and shell pasta. Continue to cook covered for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn’t stick to the bottom of the pot.
- Garnish with parsley and shaved Parmesan cheese if desired.
Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute Add onion, carrot, celery and zucchini. Sauté until fragrant, 2-3 minutes. Season with salt and Italian seasoning. Add tomatoes, tomato sauce, green beans, white beans, shell pasta and water. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until pasta turns al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Season with salt and pepper to taste. Garnish with parsley and serve warm.Turn on the Sauté function on high on the
airtight container in the refrigerator for up to 5 days.Store leftover minestrone soup in an
How to freeze: Minestrone soup is best frozen without the pasta. So if you are planning to make a big batch for the freezer, make it without the pasta. Then cook the pasta separately and add it in when reheating. You can still freeze the soup with the noodles but they will become mushy. Freeze in an airtight container for up to 3 months.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If frozen, allow the soup to thaw first and then reheat.
How to thaw: Thaw frozen soup in the refrigerator overnight or on the kitchen counter at room temperature for a few hours. If you’re in a rush, run warm water over the container or freezer bag to loosen the soup. Then, reheat in a saucepan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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