minestrone soup recipe

This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn.

Potato Corn Chowder

bacon (diced)

onion

celery

garlic

salt

thyme

black pepper

chicken broth

potatoes

corn

milk

corn starch

cheese, green onions, bacon bits

In a large soup pot over medium-high heat, cook bacon until browned.

Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.

Stir in broth, scraping the bottom of the pot to remove any browned bits.

Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.

Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.

Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.

Serve as desired.

Minestrone soup with meatballs is a rich and hearty twist on classic minestrone, filled with tender beef meatballs, veggies, white beans, and fresh herbs!

Minestrone Soup with Meatballs

Olive oil

onion, finely chopped

carrots,

celery,

zucchini,

Italian seasoning

dry oregano

red pepper flakes

garlic, garlic

tomato paste

beef broth

(15 ounce) can navy beans

Parmesan rind chunk (optional)

baby spinach leaves

flat-leaf parsley

basil

ditalini pasta (or small elbow pasta)

parmesan,

beef (85/15 ratio)

breadcrumbs

garlic (or 1 large), pressed through garlic press

Begin by preparing your meatballs: add the ground beef to a large bowl, along with the remainder of  the meatball ingredients, and using your hands, mix the mixture until well combined.

Portion out about 1/2 ounce meatballs, and roll; chill meatballs for about 15 minutes.

Once the meatballs have chilled, place a large soup pot over medium-high heat, and drizzle in about 3-4 tablespoons of olive oil; once the oil is hot, add in about half of the meatballs, and brown them on all sides for about 3-4 minutes.

Using a slotted spoon, remove the browned meatballs and then repeat with the remaining meatballs; set all of the browned meatballs aside for a moment.

Into that same pot drizzle in a bit more oil if needed, and add in the onion, carrots, and celery, and saute those for about 3-4 minutes, or until they start to become slightly tender.

Add in the zucchini, along with the Italian seasoning, dry oregano, black pepper, pinch of salt, red pepper flakes, and garlic, and stir to combine.

Once the garlic becomes aromatic, add in the tomato paste, and cook that for about 30 seconds, just to cook out the raw flavor.

Next, add back into the pot the browned meatballs, along with the white beans and the beef broth/stock, and gently stir to combine; add in the parmesan rind chunk (if using), and cover the soup partially with a lid; bring the soup up to a rolling simmer, then reduce the heat to low and gently simmer the soup for 25 minutes, stirring occasionally.

After 25 minutes, turn off the heat and remove the parmesan rind, if using; add in the spinach leaves, parsley, and basil, and stir; check the seasoning to see if any additional salt/pepper if needed.

To serve, add some of the cooked pasta to a bowl, and ladle the soup over top; garnish with grated parmesan, if desired.

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Instant Pot Minestrone Soup

onion (, about 1/3 cup, diced)

garlic (, minced)

carrot (, about 1 cup, chopped)

celery (,

oregano

bay leaf

carton (, 4 cups low sodium vegetable broth)

dry uncooked small shell pasta

zucchini

beans

baby spinach (or kale) (, chopped (optional))

balsamic vinegar (,

Parmesan cheese (,

parsley (, finely chopped, for garnish (optional))

Instant Pot (, I have a 6 Quart DUO-Plus)

Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.

Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.

After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.

Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE INSTANT POT VERSION:

In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.

Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.

FOR THE STOVETOP VERSION:

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

The Best Minestrone Soup

olive oil

onion,

(28 ounce) can fire roasted crushed tomatoes

kidney beans, rinsed and drained

vegetable broth

italian seasoning

salt, plus more to taste

green beans, trimmed and cut into 1 inch pieces

spinach

elbow noodles, small shells

For serving:

Garlic bread

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.

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

Minestrone Soup

15 oz can white beans, drained, rinsed (cannellini or navy)

chicken

carrots

28 oz can petite diced tomatoes

Parmesan cheese rind (optional)

rosemary

bay leaves

Italian parsley

tsp kosher salt and fresh black pepper

medium 8 oz zucchini (diced)

pasta

cheese

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.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.

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.

Slow Cooker Version:

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.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, 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.

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.

Stove Top Directions:

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.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.

Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.

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.

Instant Pot Directions:

Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It&#x27;s easy to prepare and customizeable with fresh veggies and beans!

Homemade Minestrone Soup

carrots (about 1 cup, chopped)

celery (about 1 cup, chopped)

garlic (minced)

onion (about 1 cup, diced)

tomatoes

carton (4 cups) low sodium vegetable broth

water (only use

Salt and black pepper (to taste)

zucchinis

small shell dried pasta**

baby spinach (chopped (optional))

balsamic vinegar (optional but adds great flavor)

Parmesan cheese (for serving)

parsley (finely chopped, for garnish (optional))

In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker - adjust times as needed)

20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)

Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.

***NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

FOR THE SLOW COOKER VERSION:

Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.

** Stir in the pasta and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)

Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.

Classic Italian Minestrone Soup

yellow onion (½-inch dice)

celery (½-inch dice)

carrots (½-inch dice)

zucchini (½-inch dice)

yellow squash (½-inch dice)

tomatoes (canned with juice)

unsalted vegetable stock (plus more to thin out soup)

chopped oregano (or ½ teaspoon dried)

green beans (trimmed and cut to ½-inch pieces)

black pepper (as needed for seasoning)

pasta (Ditalini)

parsley

Heat a large dutch oven or stockpot over medium-high heat and then add in oil.

Once oil is hot add the onions, celery, and carrots, saute until lightly browned, 5 minutes.

Add zucchini and yellow squash, saute for 2 minutes.

Add garlic and saute for 30 seconds.

Add tomato paste and saute for 30 seconds.

Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, stir to combine.

Turn the heat to medium and bring the liquid to a vigorous simmer.

Add red kidney beans and pasta to the pot, cook until pasta is al dente, about 10 minutes.

Add green beans to the pot and cook until tender and bright green, about 3 minutes.

Remove rosemary sprigs and add more vegetable broth as needed to thin out the soup, about 1 to 2 cups, warm before serving.

Taste soup and season with more salt and pepper as desired.

Garnish with parsley and serve hot.

https://www.youtube.com/watch?v=qFNrCIdaJc0

Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.
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✅ INGREDIENTS:
• 1 tablespoon olive oil
• 1 cup yellow onion
• 1 cup celery
• 1 cup carrots
• 1 cup zucchini
• 1 cup yellow squash
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes
• 4 cups unsalted vegetable stock
• 1 teaspoon kosher salt
• 2 sprigs rosemary
• 1 bay leaf
• 1 teaspoon chopped oregano
• 15 ounces red kidney beans 
• 1 cup green beans
• black pepper
• 1 cup dried pasta
• 2 teaspoons chopped parsley

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❤️ Thanks for watching!

This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It&#039;s hearty, fresh, and flavorful - just add crusty bread to make it a meal!

celery ribs (thinly sliced)

sea salt (plus more to taste)

white beans

green beans

pasta (elbows, shells, orecchiette)

Parmesan cheese (optional,

Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several  grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.

Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Minestrone soup is so hearty it can stand on its own as the main dish! I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup. 

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Top 12 minestrone soup recipe recipes from across the web

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The most viewed minestrone soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine