Minestrone Soup

As the days get longer and the weather warms up, I crave something comforting yet light. That’s where my easy minestrone soup comes in! It’s packed with veggies, super simple to make, and perfect for a light meal. This recipe is flexible, budget-friendly, and great for meal prepping1.

Why You’ll Love This Soup

Minestrone is a hearty Italian soup that’s both rustic and satisfying1. This version uses accessible ingredients and simple steps, making it perfect for a weeknight dinner1. I’ve tweaked the traditional recipe to be vegetarian-friendly and even more convenient1.

Quick Facts

• Prep time: 15 minutes

• Cook time: 35 minutes

• Serving size: 6 servings

Ingredients

• 1 yellow onion ($0.32)1

• 2 cloves garlic ($0.16)1

• 4 carrots ($0.32)1

• 2 Tbsp olive oil ($0.32)1

• 2 Tbsp tomato paste ($0.10)1

• 1 28oz can diced tomatoes ($1.00)1

• 1 15oz can kidney beans ($0.75)1

• 1 15oz can chickpeas ($1.00)1

• 1 Tbsp Italian seasoning ($0.30)1

• 4 cups vegetable broth ($0.52)1

• 1 zucchini (about 1/2 lb.) ($0.71)1

• 1 cup frozen green beans ($0.30)1

• 1 Tbsp lemon juice ($0.06)1

• 1 Tbsp chopped parsley (optional) ($0.10)1

Instructions

1. Get Started: Dice the onion, mince the garlic, and slice the carrots1.

2. Sauté Aromatics: In a large soup pot, add olive oil, onion, garlic, and carrots. Sauté over medium heat for about 5 minutes, until the onions are soft1.

3. Build the Base: Add the tomato paste and sauté for another 2-3 minutes, until it coats the bottom of the pot1. Be careful not to burn it!

4. Add the Good Stuff: Rinse and drain the kidney beans and chickpeas. Add them to the pot, along with the diced tomatoes, Italian seasoning, and vegetable broth1. Stir well, cover, and bring to a simmer. Let it simmer for 20 minutes, stirring occasionally1.

5. Add More Veggies: Slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the zucchini and frozen green beans1. Simmer for another 5-10 minutes, until the zucchini is just tender1.

6. Finish and Serve: Stir in the lemon juice and parsley1. Taste and add salt if needed (this depends on your broth)1. Serve hot with some crusty bread1.

Tips for Customization

• Add pasta: Feel free to add small pasta shapes like ditalini or elbow pasta for a more traditional minestrone23. Add about ¾ cup of pasta during the last 10 minutes of simmering3.

• Use different beans: You can swap kidney beans and chickpeas for cannellini beans, white beans, or any other bean you like53.

• Add greens: Stir in some chopped spinach or kale at the end for extra nutrients2.

• Spice it up: Add a pinch of red pepper flakes for a little heat3.

Serving Suggestions

• With bread: Serve with crusty bread or garlic bread for dipping1.

• With cheese: Top with grated Parmesan cheese3.

• As a side: Enjoy a smaller portion as a starter to a larger meal.

FAQs

• Can I freeze this soup? Absolutely! This soup freezes beautifully. Store it in airtight containers for up to 2-3 months.

• How long does it last in the fridge? This minestrone will last for up to 4 days in the refrigerator.

• Can I make it vegan? Yes, just ensure your vegetable broth is vegan-friendly and skip the Parmesan cheese topping.

Enjoy your delicious and easy homemade minestrone soup!