Easy Minestrone Soup
This Easy Minestrone Soup is a great way to use up anything in your fridge! It’s the perfect Italian soup to make it your way!
Classic Minestrone was made to use up all those leftover vegetables in the fridge. You know, the forgotten ones that go to the back, also known as leftover Siberia. LOL!
What you’ll love about this recipe:
Why you will love this Easy Minestrone Soup
- it’s easy
- it’s quick
- it’s nutritious
- use fresh or canned ingredients
- it uses up all the leftover vegetables
- it’s kid approved, and adults too!
- easily made gluten and dairy free depending on the pasta and broth you use.
What You’ll Need:
- olive oil
- onion
- celery
- carrots
- garlic
- chicken broth
- dark red kidney beans
- cannelloni white beans
- tomato sauce
- diced tomatoes
- dried oregano
- salt
- black pepper
- basil
- thyme
- water
- pasta
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Expert Tip:
This is the perfect recipe to use up those leftover veggies hanging out in the fridge!
If you’re looking for other soup recipes, check out these YUMMY SOUPS
SUBSTITUTIONS:
BROTH: I use chicken broth in my soup, only because that is what I generally have on. hand. Feel free to use vegetable broth.
VEGGIES: Also feel free to add whatever vegetables you have on hand, such as:
- baby spinach
- zucchini
- green beans
PASTA: Any small shell pasta will work great! I use gluten free penne most of the time. Only because it’s what I have a large assortment of in my pantry!
Really anything goes, it’s not called Make It Your Way Minestrone Soup for no reason!
How to Make this Easy Minestrone Soup Recipe
- Heat 1/4 cup of vegetable OR olive oil over medium heat in a large stock pot.
- Saute onion, celery, garlic, and carrots, in the oil for 4-5 minutes or until onions begin to turn translucent.
- Add chicken OR vegetable broth to pot, plus tomato sauce and diced tomatoes, beans, carrot, water, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 15 minutes.
- Add pasta and cook for an additional 10-12 minutes or until desired consistency.
How to Make this Minestrone Soup GLUTEN FREE:
Substitute gluten free pasta for the regular noodles. Also, always double check any broth you use. There’s often hidden gluten in chicken broth.
EASY MINESTRONE SOUP
This Hearty Italian Soup is a great way to use up anything in your fridge! It’s the perfect soup to make it your way!
- 1/4 cup oil (vegetable OR olive)
- 1 medium onion (diced)
- 1 tbsp garlic (minced)
- 2 whole carrots (chopped)
- 2 celery stalks (chopped)
- 6 cups broth (chicken OR vegetable)
- 1 can kidney beans (drained)
- 1 can cannelloni beans, (white) (drained)
- 1 8 oz. can tomato sauce
- 1 28 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tbsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1-2 cups dry pasta (uncooked)
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Heat 1/4 cup of vegetable OR olive oil over medium heat in a large stock pot.
-
Saute onion, celery, garlic, and carrots, in the oil for 4-5 minutes or until onions begin to turn translucent.
-
Add chicken OR vegetable broth to pot, plus tomato sauce and diced tomatoes, beans, carrots, water, and spices.
-
Bring soup to a boil; then reduce heat and allow to simmer for 15 minutes.
-
Add pasta and cook for an additional 10-12 minutes or until desired consistency.
Did you make this? Be sure to tag me on Instagram @littlechefwithin so I can see your beautiful creations.
I hope you loved this recipe as much as we do! Please leave me a review below. To get more yummy ideas follow me on Pinterest.
Looks good…but in my Italian family, we call this soup “Pasta e Fagioli” meaning pasta with beans…Thanks for posting!
Hi Laura! My soup is basically minestrone with an option to add pasta. Maybe I should include that in the recipe. 99% of the recipes I’ve found online for Pasta e Fagioli has meat included. Which I found peculiar since like you said it means pasta with beans. .