The classic Italian soup is packed with aromatic Italian herbs, vegetables, potatoes and pasta in a comforting broth. It's easy to make in under and hour.
Keyword minestrone soup
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Servings 101-cup servings (10 cups total yield)
Author Toni Dash
1largecarrotpeeled and chopped
1 14.5-ounce candiced or whole roasted tomatoes with Italian seasoning
1 15.5-ounce candark kidney beans
1largeYukon Gold or new potatoscrubbed and diced
1cupssmall pastaregular or gluten-free; ditalini, elbow, small shells
6cupslow sodium chicken or vegetable stock or a combination
Salt and pepper to taste
Chopped parsley and parmesan cheese for topping
Heat the oil in a pot over medium heat. Add the onion, celery and carrot and cook until softened, around 5 minutes.
Add the tomatoes, kidney beans, spices and broth. Stir to combine. Partially cover with a lid and cook for 15 minutes. Break up the tomatoes is using whole canned tomatoes.
Add the potatoes and pasta; stir. Simmer uncovered for 20 minutes or until the pasta and potatoes are fully cooked.
Salt to taste and serve with grated Parmesan cheese on top.
Pro TipsDon't leave the soup on the heat. Once the pasta is cooked it will absorb more liquid if left on warm on the stove top. Once the soup is cooked remove from the heat and rewarm servings if needed. If you do not add pasta to the soup it can be left on low heat.Cut potatoes into small pieces. To ensure the potatoes cook in the same amount of time as the pasta, cut them into very small pieces.Storing LeftoversAllow the soup to cool and store in an airtight container in the refrigerator for up to 3 days. It can also be frozen. Allow to cool completely and put into a freezer safe airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight.