Minestrone Soup

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Best Minestrone Soup

This minestrone soup is so nourishing! It's one of my favorites, especially when I am not feeling great. It is super simple and easy to customize. Add in any of your favorite veggies and even use the instapot to make it even more simple! I also love using all the fresh herbs in the soup and enjoying it with some sourdough bread.

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion diced
  • 2 stalks celery diced
  • 2 large carrots sliced
  • 2 medium sweet potatoes diced into ½ inch cubes (about 1 cup diced potatoes)
  • 1 28 ounce can fire roasted crushed tomatoes
  • 1 15 ounce can kidney beans, rinsed and drained
  • 6 cups chicken broth or stock
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 3/4 teaspoon salt plus more to taste
  • Freshly ground black pepper
  • 1 zucchini diced
  • 4 ounces elbow noodles small shells or fusilli, gluten free if desired

For serving:

  • Freshly grated parmesan
  • Sourdough bread

Instructions

  1. 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.
  2. Next add in crushed tomatoes, kidney beans, chicken broth, Italian seasoning, red pepper flakes and salt and pepper. Bring to a boil and then cover and cook on medium low for 10-15 minutes.
  3. Next stir in the zucchini, 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 sourdough bread. This is even more delicious the next day.
  4. Alternatively, do step one on saute mode in your instapot and then add in remaining ingredients, cover and set to pressure cook for 12 minutes. I like to cook my noodles separately and add them as I eat the soup so I can freeze leftovers. The noodles do not freeze and thaw well.

Recipe Notes

This is easy to make ahead and enjoy the next day. I like to can my leftovers and keep them in the fridge until I am ready to eat them. It's so easy to pull out a can and take it with me to work for lunch, reheat on the stove for dinner, or gift to a friend 🙂