Vegetable Minestrone Soup
A hearty vegetable minestrone soup packed with beans, pasta, and fresh herbs, perfect for a comforting and nutritious meal suitable for all seasons.
Ingredients
- 1 celery stalk ⓘ
- 1 onion ⓘ
- 1 can kidney beans, drained ⓘ
- 1 (10 oz.) package frozen vegetables ⓘ
- 1/4 cup macaroni ⓘ
- 2 cups water ⓘ
- 1/4 cup oil ⓘ
- 28 oz. can tomatoes ⓘ
- 2 tablespoons parsley ⓘ
- 1 teaspoon basil ⓘ
- 1 teaspoon oregano ⓘ
- 1 teaspoon pepper ⓘ
- 2 cloves garlic ⓘ
- 1 teaspoon sugar ⓘ
- 3 tablespoons beef bouillon ⓘ
Instructions
- Saute chopped onion and diced celery in oil until translucent.
- Add canned tomatoes, drained kidney beans, frozen vegetables, macaroni, water, parsley, basil, oregano, pepper, garlic, sugar, and beef bouillon to the pot.
- Bring the mixture to a boil.
- Reduce heat and simmer uncovered for 45 minutes.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or swapping in fresh vegetables like zucchini or spinach based on what you have available. If you want a vegetarian option, replace beef bouillon with vegetable bouillon. To enhance flavor, incorporate a bay leaf during cooking or a splash of balsamic vinegar before serving.
Serving Suggestions
Serve the minestrone soup hot, garnished with fresh parsley. It pairs beautifully with crusty bread or a side salad for a complete meal. For an extra flavor boost, sprinkle grated Parmesan cheese on top just before serving. This soup is also great for meal prep or can be frozen for later enjoyment.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe bowl, heating in 1-minute intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Minestrone Soup contains roughly 934 calories, with 25g protein, 144g carbohydrates, and 39g fat. It is an excellent source of iron (176% of the Daily Value), dietary fiber (168% of the Daily Value), and vitamin C (109% of the Daily Value). Note that it is relatively high in sodium, at 901mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, minestrone soup can be made a day ahead. Allow it to cool completely before storing in an airtight container. The flavors meld together beautifully overnight, making it even tastier when reheated.
What can I substitute for kidney beans?
If you don't have kidney beans, feel free to use any canned beans you have on hand, such as cannellini, black beans, or chickpeas. Each will bring a unique flavor and texture to the soup.
Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, sauté the onion and celery separately, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method enhances the flavors and is a great option for busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).