This recipe for minestrone soup is absolutely perfect to try during the winter. With hearty vegetables, a tomato base and noodles this is truly one of our favorite soups to make. I should also mention this soup is super easy to make and you can use whatever veggies you have on hand. Scroll down for this delicious recipe!
Minestrone Soup
The best part about this soup is you can use up any leftover veggies in your household. I used butternut squash and zucchini because I needed to use them. But, you could also use potato, sweet potato, green beans, or yellow squash in this recipe. I also used great northern white beans for this minestrone soup, but you could also use kidney beans if you prefer. I love that it’s so easy to swap out different ingredients depending on what I have in the house for this recipe.
Minestrone Soup
Ingredients
- 1 tbsp Olive Oil
- 1 Onion diced
- 1 Celery Stalk diced
- 2 Large Carrots diced
- 1 28oz can Fire-Roasted Tomatoes
- 1 15oz can Great Northern White Beans
- 5-6 cups Vegetable Broth
- 1 tsp dried Italian Seasoning
- 1/2 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Pepper
- 1 Medium Butternut Squash diced
- 1 Medium Zucchini diced
- 4 oz Ditalini Pasta
- Fresh Parmesan Cheese
Instructions
- Add olive oil to your dutch oven or a large pot. Add the onion, celery and carrots on medium heat. Saute for around 4 minutes until the veggies have softened.
- Add the diced butternut squash and zucchini. Saute for another 4 minutes.
- Add the fire-roasted tomatos, great northern white beans, vegetable broth, italian seasoning, red pepper flakes, salt and pepper. Cover and cook on medium for 15 minutes.
- Add the pasta and cook uncovered for 7-8 minutes until the pasta is al dente. Pour into serving bowls and serve with freshly grated parmesan cheese.
Serve this soup for lunch or dinner with freshly grated parmesan on top. You could also serve with a baguette or croutons if you prefer. Let me know if you make this recipe by leaving a comment below. I would love to hear your thoughts on this minestrone soup!
If you like this recipe for minestrone soup, check out this recipe for vegetarian chili with quinoa. This is another one of our favorites to make during the winter served with cornbread on the side.
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