Minestrone Soup
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This Italian classic Minestrone Soup is hearty, flavorful, and loaded with vegetables, beans, and pasta, making it the perfect one-pot meal for busy weeknights or cozy weekends. Whether you serve it with a crusty loaf of bread or a sprinkle of Parmesan cheese, this soup delivers wholesome satisfaction in every bite.
What makes minestrone so wonderful is it’s quick and versatile. Every Italian household has its own version, and that’s part of the beauty of it. You can customize it with the ingredients you have on hand, making it an excellent way to use up extra vegetables while creating a meal that feels cozy and nourishing.
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Heather’s Notes
- This classic minestrone soup is hearty enough to serve as a main dish.
- It’s a one-pot recipe that makes cleanup a breeze.
- Packed with fiber and protein from the trio of beans for a balanced meal.
- Perfect for meal prep – it tastes even better the next day.
- Freezes beautifully, making it ideal for quick lunches or dinners later on.
Ingredients
- Bacon: Adds a smoky, savory base flavor that enriches the entire soup. You can also use pancetta for a more traditional Italian touch.
- Onion, Carrots, and Celery: The aromatic trio forms the flavor foundation known as a soffritto, a key element in many Italian soups and stews.
- Garlic: Brings depth and warmth to the soup. Use fresh cloves for the best flavor.
- Chicken Stock: Provides a rich, savory broth that ties all the flavors together. Vegetable stock can also be used for a vegetarian version.
- Canned Diced Tomatoes: Add acidity and body to the soup, balancing the savory elements while giving it that signature tomato base.
- Kidney Beans, Cannellini Beans, and Chickpeas: A medley of beans provides a hearty texture and nutritional boost with plenty of fiber and plant-based protein.
- Italian Parsley: Adds a fresh, herbaceous note that brightens the final dish.
- Dried Basil: Infuses the soup with classic Italian flavor and aroma.
- Pasta (such as Ditalini): The small tubular pasta is perfect for minestrone, giving it a satisfying bite without overpowering the broth and vegetables.
Subs & Variations
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken stock. A drizzle of olive oil can add richness.
- Gluten-Free Version: Use gluten-free pasta or substitute with cooked rice or quinoa.
- Add More Veggies: Zucchini, green beans, or spinach make great additions for added color and nutrients.
- Swap the Beans: Don’t have all three kinds of beans? Use what you have – even black beans or navy beans work fine.
- Boost the Protein: Add cooked shredded chicken or Italian sausage for a heartier meal.
How to Make Quick Minestrone Soup
- Cook the Bacon: In a large soup pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside, leaving a bit of bacon fat in the pot.
- Sauté the Aromatics: Add onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook another minute until fragrant.
- Build the Broth: Stir in the canned diced tomatoes and chicken stock. Bring to a simmer and scrape up any browned bits from the bottom of the pot — they add tons of flavor.
- Add Beans and Seasoning: Add the kidney beans, cannellini beans, chickpeas, basil, and the cooked bacon. Let it simmer for 15–20 minutes so the flavors meld together.
- Add the Pasta: Stir in the ditalini (or your pasta of choice) and cook until tender. If needed, add extra stock or water to maintain your desired soup consistency.
- Finish and Serve: Taste and adjust seasoning with salt and pepper. Stir in chopped Italian parsley before serving. Garnish with grated Parmesan if desired.
Tips for Storing
- Refrigerate: Store cooled soup in an airtight container for up to 4 days.
- Freeze: Transfer to freezer-safe containers, leaving room for expansion, and freeze for up to 3 months.
- Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water to loosen if the pasta has absorbed too much liquid.
- Meal Prep Tip: Cook the pasta separately and add it only when reheating to keep it from becoming mushy.
FAQs
Yes. Sauté the bacon, onion, carrots, celery, and garlic first, then transfer everything to the slow cooker. Add the remaining ingredients except the pasta. Cook on low for 6–8 hours or high for 3–4. Stir in cooked pasta at the end.
Absolutely. Use about 4 cups of chopped ripe tomatoes. Simmer longer to develop depth of flavor.
Crusty bread, garlic toast, or a simple green salad pairs perfectly for a balanced meal.
Yes. It’s packed with vegetables, beans, and lean protein, making it nutrient-rich and high in fiber.
More Soup Recipes We Love
- Loaded Baked Potato Soup
- Roasted Celery Soup
- Easy Vietnamese Pho
- Roasted Pumpkin Garam Masala Soup
- French Onion Soup
- Split Pea Soup
Minestrone Soup
Recommended Equipment
Ingredients
- 1 tbsp olive oil
- 5 slices bacon, cut into bite-sized pieces
- 1 cup yellow onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 5 cloves garlic, minced
- 8 cups chicken stock
- 30 oz cans diced tomatoes, 2 – 15oz cans
- 15 oz can kidney beans, drained and rinsed
- 15 oz can cannellini beans, drained and rinsed, or other white beans
- 15 oz can chickpeas, drained and rinsed
- ½ cup Italian parsley, chopped
- 1 tbsp dried basil, or 1/4 minced fresh basil
- 1 cup shaped pasta, such as ditalini or elbows
- kosher salt, to taste
- black pepper, to taste
Instructions
- In a large soup pot or Dutch oven, add olive oil and cook diced bacon over medium heat until crispy. Remove and set aside, leaving a bit of bacon fat in the pot.
- Add onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook another minute until fragrant.
- Stir in the canned diced tomatoes and chicken stock. Bring to a simmer and scrape up any browned bits from the bottom of the pot
- Add the kidney beans, cannellini beans, chickpeas, Italian parsley, and basil. Let it simmer for 20 minutes so the flavors meld together.
- Stir in the ditalini (or your pasta of choice) and cook until tender, about 8-10 minutes. If needed, add extra stock or water to maintain your desired soup consistency.
- Taste and adjust seasoning with salt and pepper. Garnish with cooked bacon, more parsley, and grated Parmesan if desired.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Good morning. The pasta actually cooks IN the soup. You add it and cook for another 8 minutes. I would suggest using smaller pasta, or if you’d like to user larger then just add more time to allow them to cook. Let me know what you thought!!
Happy Tuesday!
Heather
It looks like the pasta is cooked before added? So is that one and half cups cooked or uncooked?
Thanks! I can’t wait to try it!
Yes, drain and rinse them.
Do you rinse your canned beans before adding them to the pot?