Easy Minestrone Soup
This amazing minestrone Italian soup is packed with veggies and full of flavor! Whether you make it on the stovetop, in the slow cooker, or in the Instant Pot, you’ll have a hearty, delicious bowl of soup to tuck into!
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes - 1 hour 15 minutes
- Yield: 1.5 Quarts 1x
- Category: Soup and Salad
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 Tbsp olive oil
- 2 carrots, diced
- 2 ribs of celery, diced
- 1 large onion, chopped
- 2 cloves garlic
- 1 bay leaf
- 1 Tbsp dried sage
- 4 cups chicken stock (how to make homemade chicken stock)
- 1 (15 oz) can diced tomatoes with their juice
- 1 (15 oz) can cannellini beans, drained (or 2 cups homemade beans)
- 2 cups kale, chopped
- 6-8 oz small dried pasta (elbow, shell, tubettini, etc.)
- grated Parmesan cheese for garnish (optional)
- salt and pepper to taste
- 1 Tbsp tomato paste (optional)
Instructions
- Heat olive oil and garlic in a large soup pot over medium-high heat and sauté until the garlic is lightly browned. Add carrots, onions, and celery and cook, stirring often, until the vegetables start to soften and brown. Season with salt and pepper.
- Add tomatoes, bay leaf, sage, and chicken broth. Bring to a boil and then simmer uncovered for approximately 30 minutes.
- Add the beans and kale and continue to simmer for 20-30 minutes. Season to taste with salt and pepper.
- About 15 minutes before the soup is ready, cook pasta in a separate pot until al dente. Drain well and serve ½ – ¾ cup of pasta in soup bowls. Ladle the soup over the pasta and sprinkle generously with grated Parmesan cheese. Garnish with fresh basil and red pepper flakes!
Notes
- Store any leftover minestrone Italian soup in an airtight container in the refrigerator for up to 5 days or in freezer-safe containers to freeze for up to 3 months. I recommend freezing the noodles separately, so they don’t get mushy when you reheat the soup (here’s how to freeze cooked pasta).
Slow Cooker Instructions
1. Add everything but the pasta to the slow cooker (I like this slow cooker).
2. Cook on low for 6-8 hours; cook the pasta separately just before serving.
3. Serve the pasta, ladle the soup over it, and sprinkle with cheese.
Instant Pot Instructions
1. Add everything but the pasta to the Instant Pot (I use this Instant Pot).
2. Cook on high pressure for 5 minutes and use the quick pressure release. Cook the pasta separately. *
3. Serve the pasta, ladle the soup over it, and sprinkle with cheese.
If you add the pasta directly to the soup, you can cook for 4 minutes and use quick pressure release.
Nutrition
- Serving Size: 1
- Calories: 880
Find it online: https://dontwastethecrumbs.com/hearty-minestrone-soup/
