Minestrone Soup

5 from 2 votes

Easy, healthy recipe for Italian minestrone soup is a great way to get lots of fiber, protein and veggies. This recipe makes about 3 to 4 quarts of vegetable soup!

Prep Time45

Cook Time45

Total Time55

Course: Soup

Cuisine: Italian

Servings: cups

Calories: 171kcal

Author: Marie

Ingredients

6 slices bacon
1.5 tablespoons olive oil
1 medium onion , diced
2 stalks celery , diced
1/2 cup carrots , diced
2 cloves garlic , smashed and finely chopped
1 medium sized zucchini , diced
1/2 small head or cabbage or 6 cups spinach , shredded (I used Savoy cabbage) (see NOTE 1)
3 cans cannelloni beans (or white navy beans) (15.5 oz cans) (see NOTE 2)
1 can tomato sauce (15 oz cans) (San Marzano or Muir Glen preferred) (see NOTE 3)
1 can diced tomatoes (14.5 oz cans) (San Marzano or Muir Glen preferred)
32 oz chicken broth (about 4 cups)
salt and pepper to taste
basil , handful chopped

For serving

parmesan cheese (see NOTE 4 and NOTE 5)
pesto

Instructions

Chop bacon into small pieces and heat over medium-high heat in a deep saute pan for 2 to 3 minutes until the pieces begin to cook, drain fat (can also use saute function on Instant pot)
Add olive oil, onion, celery, and carrots to pan and continue to cook until vegetables soften slightly, about 2 to 3 minutes.
Add garlic, zucchini, and cabbage or spinach and continue cooking for another 1 to 2 minutes.
Add beans, tomato sauce, diced tomatoes, chicken broth, and basil. Raise heat and bring to a boil.
Immediately reduce heat and simmer over low heat for 30 minutes.
When finished cooking, season to taste with salt and pepper.
Serve with pesto thinned with olive oil and grated cheese.
Soup will thicken over time if storing or preparing in advance
May be cooked on stove top (as instructed above), Instant Pot (after sautéing vegetables [steps 1 and 2] use manual pressure for 12 minutes to cook soup, then quick release), or using crockpot (high for 3 hours or low for 6 to 7 hours). If using crockpot, recommendation is to saute bacon and vegetables from step 1 and 2 on stove top.

Video

Notes

NOTE 1: Feel free to customize this soup; you can use whatever vegetable or bean you'd like, provided you enjoy it. The most traditional Italian ingredients are listed in the recipe.

NOTE 2: You may use dried beans cooked in place of canned ones to reduce sodium.

NOTE 3: Using high-quality tomatoes is a great way to ensure this soup always comes out amazing!

NOTE 4: You may add cooked pasta and/or chicken to soup; for pasta, 1/2 cup per serving is recommended.

NOTE 5: Consider using homemade broth, bacon (or vegan bacon), parmesan cheese, and/or a tiny bit of pesto to improve your minestrone's flavor!

STORAGE and FREEZING

To Store: Allow the minestrone to cool completely, place it in an airtight container or plastic bag, and store it in your refrigerator for up to three days.

To Freeze: Place completely cooled minestrone in an airtight, freezer-safe container or plastic bag, then place in your freezer and store for up to three months.

To Reheat: Allow frozen minestrone to thaw in the fridge overnight. Then, place chilled vegetable soup on the stove and slowly warm to the desired temperature on medium-low heat, stirring occasionally to prevent sticking. You can also microwave at 30-second intervals until warmed through. You may need to thin it out with water or stock if it's too thick after being chilled.

Nutrition