Minestrone Soup Recipe

Ellie Krieger's minestrone soup recipe is wholesome, boasts over 300 five-star reviews, and fans rave it's one of the best they've ever made. This satisfying, nutritious dish from the well-known dietician, nutritionist, and cookbook author is ready in under an hourperfect for chilly winter days or cool summer evenings, destined to become a dinner staple.

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving: Calories 260, Total Fat 8 grams, Saturated Fat 2 grams, Cholesterol 5 milligrams, Sodium 560 milligrams, Carbohydrates 37 grams, Dietary Fiber 10 grams, Protein 15 grams
• Total: 45 min
• Prep: 15 min
• Cook: 30 min

How to Make Easy Minestrone Soup Like a Pro

Build flavor by cooking aromatics in stages: start with onion alone, then add garlic, followed by celery and carrot until softened. This layering prevents a bland soup. Season and taste throughout cooking to enhance natural flavors, avoiding just a "salty" taste.

What Vegetables are In Minestrone Soup?

Minestrone embraces seasonal veggiesno fixed formula. Classics include beans, onions, carrots, celery, spinach, and tomatoes. This version features green beans and kidney beans; swap in favorites or frozen options for flexibility.

Can I Make Minestrone In the Instant Pot?

Yes, but stovetop offers better control for tender veggies, adjustable heat, and tasting as you go. For hands-off ease, the Instant Pot works great tootoss it all in and let it shine.

How to Store and Serve Minestrone Soup

Cool completely, then refrigerate in an airtight container up to 3 days or freeze flat in bags up to 3 months. Reheat gently on the stove, adding extra stock if pasta and beans absorbed liquid. Filling and hearty, pair with crusty bread and butter, a robust salad, or mashed potatoes.

Minestrone Soup

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• 1 cup elbow pasta
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil

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1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Photograph by Andrew Mccaul

Courtesy of Recipe Iseasy Magazine