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Best Minestrone Soup

This minestrone soup is the best of both worlds. Classic minestrone with a twist - spaghetti sauce and curry are added for an extra kick!
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Get that classic minestrone soup flavor with a secret ingredient: leftover spaghetti sauce! Enjoy a bowl packed with veggies in a delicious tomato broth, perfect with crusty bread.

Ingredients

Scale
  • 1 Tbsp coconut oil (or other healthy cooking fat)
  • 1 cup diced onion (about 1 large onion)
  • 1 cup diced celery (about 4 celery ribs)
  • 1 cup diced carrot (about 2 large carrots)
  • 2 Tbsp minced garlic (about 6 garlic cloves)
  • 2 bay leaves
  • 1 cup frozen corn (or fresh)
  • 1 cup frozen peas (or fresh)
  • 1 cup frozen green beans (or fresh)
  • 28 oz spaghetti sauce
  • 6-8 cups chicken stock (try my slow cooker recipe or Instant Pot recipe)
  • (2) 15oz cans white beans, drained and rinsed 3 times
  • ½ tsp curry powder (optional)
  • ½ tsp sage
  • ½ tsp thyme
  • ½ tsp salt
  • ¼ tsp crushed red pepper
  • 2 cups spinach or kale

For Serving:

  • 6-8 oz small noodles, prepared according to package directions (optional)
  • 4-6 Tbsp shredded Parmesan

Instructions

  1. In a large stockpot, warm coconut oil (or other healthy cooking fat) over medium heat. Add onion, celery, and carrot and cook until the onion is translucent, about 3-4 minutes.
  2. Add the garlic and cook JUST until fragrant.
  3. Add the bay leaves, frozen corn, frozen peas, frozen green beans, spaghetti sauce, chicken stock, beans, curry powder (optional), sage, thyme, and salt.
  4. Simmer the soup over medium heat for 20-30 minutes. Meanwhile, prepare noodles according to package directions (if desired).
  5. Five minutes before serving, add the spinach or the kale and stir, letting the heat from the soup wilt the greens.
  6. Serve warm.

Notes

HOW TO MAKE MINESTRONE SOUP IN THE INSTANT POT

  1. Sauté the onion, celery, carrot, and garlic in the Instant Pot using the sauté function.
  2. Add the remaining ingredients, except the pasta and spinach or kale, to the Instant Pot and seal the lid.
  3. Press “manual” and cook the soup on high for 3 minutes.
  4. Meanwhile, prepare your noodles separately according to package directions, if using.
  5. When the timer goes off, allow the pressure to release naturally for 5-10 minutes. Release any remaining pressure and add the greens. Replace the lid, letting the residual heat wilt the greens for about 5 minutes.

HOW TO MAKE SLOW COOKER MINESTRONE SOUP

  1. Sauté the onion, celery, carrot, and garlic on the stove. Alternatively, you can simply add the ingredients to the slow cooker without sautéing them.
  2. Add the remaining ingredients, except the pasta and spinach or kale.
  3. Cook on “low” for 3-4 hours or on “high” for 1-2 hours. (You may need a slightly longer cooking time if you skip sautéing the veggies first)
  4. Meanwhile, prepare your noodles separately according to package directions, if using.
  5. Add the greens and replace the lid, letting the residual heat wilt the greens for about 5-10 minutes.

Nutrition

Find it online: https://dontwastethecrumbs.com/best-minestrone-soup/