Minestrone Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/vegetable-soups/minestrone-soups/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:20:18 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Minestrone Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/vegetable-soups/minestrone-soups/ 32 32 Hearty Sausage Minestrone https://www.tasteofhome.com/recipes/hearty-sausage-minestrone/ Fri, 17 Jan 2025 20:20:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103418

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup ditalini or other small pasta
Text Ingredients

Directions

  1. In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain.
  2. Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender.

Nutrition Facts

1-3/4 cups: 372 calories, 13g fat (4g saturated fat), 33mg cholesterol, 1481mg sodium, 44g carbohydrate (9g sugars, 9g fiber), 18g protein.

]]> Garden Minestrone https://www.tasteofhome.com/recipes/garden-minestrone/ Fri, 17 Jan 2025 20:16:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103218

Ingredients

  • 2 tablespoons olive oil
  • 7 medium carrots, chopped
  • 7 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 medium zucchini, chopped
  • 2 yellow summer squash (about 3 cups), chopped
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage leaves
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 3 garlic cloves, finely chopped
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
  • 1 can (15 ounces) crushed tomatoes
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 1 cup uncooked ditalini or other small pasta
  • 12 cups chopped fresh spinach (12 ounces)
Text Ingredients

Directions

  1. In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
  2. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
  3. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.

Nutrition Facts

1-1/2 cups: 209 calories, 4g fat (1g saturated fat), 0 cholesterol, 929mg sodium, 35g carbohydrate (10g sugars, 9g fiber), 12g protein.

]]> Hearty Meatless Minestrone https://www.tasteofhome.com/recipes/hearty-meatless-minestrone/ Fri, 17 Jan 2025 19:31:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100600

Ingredients

  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 medium green pepper, chopped
  • 1 medium zucchini, chopped
  • 6 garlic cloves, minced
  • 3-1/2 cups water
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) tomato puree
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons dried parsley flakes
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup small pasta shells
  • Fresh basil leaves and shaved Parmesan cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Nutrition Facts

1-1/2 cups: 191 calories, 6g fat (1g saturated fat), 0 cholesterol, 664mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.

]]> Copycat Olive Garden Minestrone Soup https://www.tasteofhome.com/recipes/copycat-olive-garden-minestrone-soup-recipe/ Thu, 17 Oct 2024 05:42:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041636

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes
  • 4 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 3/4 cup uncooked small pasta shells
  • 1 small zucchini, chopped
  • 1/2 cup fresh or frozen cut green beans
  • 2 cups fresh spinach, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Heat oil in a stockpot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
  2. Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook 2-3 minutes longer or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and, if desired, additional minced fresh basil.

Nutrition Facts

1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.

]]> Quick Chicken Minestrone https://www.tasteofhome.com/recipes/quick-chicken-minestrone/ Tue, 07 Apr 2020 06:52:03 +0000 http://origin-www.tasteofhome.com/recipes/quick-chicken-minestrone/

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3 cups reduced-sodium chicken broth
  • 2-1/2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (5.9 ounces) chicken and garlic–flavored rice and vermicelli mix
  • 1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
  • 1/2 cup chopped pepperoni
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2/3 cup shredded Parmesan cheese
  • Crushed red pepper flakes, optional
Text Ingredients

Directions

  1. In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil.
  2. Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.

Nutrition Facts

1-1/2 cups: 299 calories, 10g fat (3g saturated fat), 44mg cholesterol, 932mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 22g protein.

]]> Slow-Cooker Minestrone https://www.tasteofhome.com/recipes/slow-cooker-minestrone/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooker-minestrone/

Ingredients

  • 1 carton (32 ounces) vegetable or chicken stock
  • 3 cups V8 or tomato juice
  • 2 cups water
  • 2 medium potatoes, peeled and chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 small zucchini, chopped
  • 1 cup uncooked ditalini or other small pasta
  • Grated Parmesan cheese, optional
Text Ingredients

Directions

  1. Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer or until pasta is tender. Discard bay leaves. If desired, top with cheese.

Nutrition Facts

1-1/3 cups: 165 calories, 1g fat (0 saturated fat), 0 cholesterol, 813mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 7g protein.

]]> Beefy Minestrone https://www.tasteofhome.com/recipes/beefy-minestrone/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/beefy-minestrone/

Ingredients

  • 6 cups chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 beef top round steak (1 pound), cut into 1/2-inch cubes
  • 15 fresh baby carrots, halved
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup dry red wine
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 cup uncooked ditalini or other small pasta
  • Optional: Fresh oregano and shredded Parmesan cheese
Text Ingredients

Directions

  1. Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender.
  2. Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Nutrition Facts

1-1/2 cups: 255 calories, 3g fat (1g saturated fat), 35mg cholesterol, 1124mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 21g protein.

]]> Hearty Minestrone Soup https://www.tasteofhome.com/recipes/hearty-minestrone-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/hearty-minestrone-soup/

Ingredients

  • 1 pound bulk Italian sausage
  • 2 cups sliced celery
  • 1 cup chopped onion
  • 6 cups chopped zucchini
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups chopped green pepper
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
Text Ingredients

Directions

  1. In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.

Nutrition Facts

1 cup: 224 calories, 16g fat (6g saturated fat), 38mg cholesterol, 901mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 10g protein.

]]> Potato Minestrone https://www.tasteofhome.com/recipes/potato-minestrone/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/potato-minestrone/

Ingredients

  • 2 cans (14-1/2 ounces each) chicken or vegetable broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 2 cups frozen peas and carrots, thawed
Text Ingredients

Directions

  1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.

Nutrition Facts

1 cup: 125 calories, 1g fat (0 saturated fat), 2mg cholesterol, 916mg sodium, 23g carbohydrate (5g sugars, 6g fiber), 8g protein.

]]> Vegetable Minestrone https://www.tasteofhome.com/recipes/vegetable-minestrone/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/vegetable-minestrone/

Ingredients

  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian-style stewed tomatoes
  • 1 large onion, chopped
  • 1 medium zucchini, thinly sliced
  • 1 medium carrot, shredded
  • 3/4 cup tomato juice
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup frozen cut green beans, thawed
  • 1/2 cup frozen chopped spinach, thawed
  • 1/2 cup small shell pasta
  • 1/2 cup shredded Parmesan cheese
Text Ingredients

Directions

  1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
  2. Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts

1-1/3 cups: 181 calories, 2g fat (1g saturated fat), 4mg cholesterol, 1027mg sodium, 30g carbohydrate (6g sugars, 8g fiber), 12g protein.

]]> Minestrone with Turkey https://www.tasteofhome.com/recipes/minestrone-with-turkey/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/minestrone-with-turkey/

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 4 cups chicken broth or homemade turkey stock
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2/3 cup each frozen peas, corn and cut green beans, thawed
  • 1/2 cup uncooked elbow macaroni
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 cup cubed cooked turkey
  • 1 small zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1/4 cup grated Parmesan cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
  2. Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese.

Nutrition Facts

1-1/4 cups (calculated without cheese): 172 calories, 5g fat (1g saturated fat), 24mg cholesterol, 1251mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 12g protein.

]]> Upstate Minestrone Soup https://www.tasteofhome.com/recipes/upstate-minestrone-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/upstate-minestrone-soup/

Ingredients

  • 1 pound Italian sausage links, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup sliced fresh carrots
  • 1 garlic clove, finely minced
  • 1 teaspoon dried basil
  • 2 cups shredded cabbage
  • 2 small zucchini, sliced
  • 2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Minced fresh parsley
Text Ingredients

Directions

  1. In a Dutch oven, brown sausage in oil. Add onion, carrots, garlic and basil; cook for 5 minutes. Stir in cabbage, zucchini, broth, tomatoes, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley.

Nutrition Facts

1 serving: 236 calories, 14g fat (4g saturated fat), 31mg cholesterol, 1329mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 12g protein.

]]> Gnocchi Chicken Minestrone https://www.tasteofhome.com/recipes/gnocchi-chicken-minestrone/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/gnocchi-chicken-minestrone/

Ingredients

  • 1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 each small green, sweet red and yellow peppers, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup chopped fresh baby portobello mushrooms
  • 1/3 cup chopped red onion
  • 1/3 cup chopped prosciutto or deli ham
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 3/4 cup canned cannellini beans, rinsed and drained
  • 1/2 cup frozen peas
  • 3 tablespoons tomato paste
  • 1 package (16 ounces) potato gnocchi
  • 1/2 cup shredded Asiago cheese
  • 8 fresh basil leaves, thinly sliced
Text Ingredients

Directions

  1. Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
  2. In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  3. Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil.

Potato gnocchi

Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts

1-1/3 cups: 324 calories, 8g fat (2g saturated fat), 59mg cholesterol, 1163mg sodium, 38g carbohydrate (10g sugars, 4g fiber), 27g protein.

]]> Minestrone Soup https://www.tasteofhome.com/recipes/contest-winning-easy-minestrone/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/contest-winning-easy-minestrone/

Ingredients

  • 2 large carrots, diced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups shredded cabbage
  • 1 tablespoon dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 cup uncooked whole wheat elbow macaroni
  • 11 teaspoons grated Parmesan cheese
Text Ingredients

Directions

  1. In a large saucepan, saute carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
  2. Stir in broth, tomato sauce, kidney beans, garbanzo beans, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
  3. Ladle soup into bowls. Sprinkle with cheese.

Minestrone Soup Tips

What goes with minestrone soup?

Crisp salads, a warm loaf of bread or fresh, Italian-inspired sandwiches like this basil-tomato grilled cheese are all tasty sides that go with minestrone soup. Also, be sure to check out these soup side recipes. They will turn your minestrone soup into a full-blown meal.

What is the difference between vegetable soup and minestrone soup?

When comparing these two types of soup, there are a few qualities to look out for. Minestrone soup is heartier than traditional vegetable soup. While minestrone contains similar vegetables to vegetable soup, the addition of pasta and beans makes it more filling. That being said, both are considered healthy recipe options, as they're under 200 calories per cup. Looking for a different spoonful? There are plenty more soup recipes to check out.

Can I add other vegetables to minestrone soup?

Yes, you can add other vegetables to minestrone soup. As one of our favorite vegetarian recipes, the more veggies the merrier. We recommend throwing in peas and zucchini for extra goodness.

How do you thicken minestrone soup?

You can thicken minestrone soup by adding 2-4 tablespoons of tomato paste. A larger amount of beans, cheese or other veggies can also help thicken the soup up.

How long does homemade minestrone soup last in the fridge?

You can keep minestrone soup in the fridge for up to a week. Freeze minestrone if you'd like to enjoy it longer.

Can I freeze minestrone?

Minestrone freezes terrifically! Let the soup cool completely and freeze it in a freezer-safe container (without the cheese!). Label and keep in the freezer for up to six months. To use, thaw overnight in the refrigerator, then slowly warm in a pan on the stove, stirring and adding more broth as necessary. Add cheese just before serving. Enjoy!

Why is it called minestrone?

A thick vegetable soup, "minestrone" comes from the Italian word "minestra", which means "soup".

Nutrition Facts

1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate (7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

]]> Slow & Easy Minestrone https://www.tasteofhome.com/recipes/slow-easy-minestrone/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-easy-minestrone/

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 celery ribs, cut into 1/2-inch slices
  • 2 medium carrots, cut into 1/2-inch slices
  • 2 small zucchini, halved and cut into 3/4-inch slices
  • 2 cups vegetable broth
  • 1 cup shredded cabbage
  • 1/4 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/3 cup quick-cooking barley
  • 1 can (15 ounces) cannellini beans, rinsed and drained
Text Ingredients

Directions

  1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
  2. Cook barley according to package directions; stir into soup. Add beans; heat through.

Nutrition Facts

1-1/2 cups: 154 calories, 1g fat (0 saturated fat), 0 cholesterol, 1002mg sodium, 31g carbohydrate (8g sugars, 9g fiber), 7g protein.

]]> Shortcut Sausage Minestrone https://www.tasteofhome.com/recipes/shortcut-sausage-minestrone/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/shortcut-sausage-minestrone/

Ingredients

  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 cups cut fresh green beans or frozen cut green beans
  • 2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3/4 cup uncooked ditalini or other small pasta
Text Ingredients

Directions

  1. In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking meat into crumbles; drain.
  2. Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in ditalini; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally.

Nutrition Facts

1-1/3 cups: 232 calories, 4g fat (1g saturated fat), 21mg cholesterol, 773mg sodium, 34g carbohydrate (6g sugars, 7g fiber), 16g protein.

]]> Over-the-Rainbow Minestrone https://www.tasteofhome.com/recipes/over-the-rainbow-minestrone/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/over-the-rainbow-minestrone/

Ingredients

  • 1/2 pound Swiss chard
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 6 cups vegetable broth
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
  • 1 medium sweet red or yellow pepper, finely chopped
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 cups uncooked spiral pasta or small pasta shells
  • 1/4 cup prepared pesto
  • Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil
Text Ingredients

Directions

  1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir until tender, 3-5 minutes. Transfer mixture to a 6-qt. slow cooker.
  2. Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours.
  3. Stir in pasta and reserved chard leaves. Cook, covered, on low until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

Nutrition Facts

1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.

]]> Beef Minestrone https://www.tasteofhome.com/recipes/beef-minestrone/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/beef-minestrone/

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 6 cups water
  • 1 cup cubed peeled potatoes
  • 1 cup chopped tomatoes
  • 1 cup shredded cabbage
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup uncooked long grain rice
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 5 teaspoons grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of Parmesan cheese.

Nutrition Facts

1 cup: 141 calories, 7g fat (0 saturated fat), 31mg cholesterol, 58mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

]]> Minestrone Macaroni https://www.tasteofhome.com/recipes/minestrone-macaroni/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/minestrone-macaroni/

Ingredients

  • 1 pound ground beef
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2-1/4 cups water
  • 1-1/2 cups uncooked elbow macaroni
  • 2 teaspoons beef bouillon granules
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, rinsed and drained
Text Ingredients

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil.
  2. Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through.

Nutrition Facts

1 cup: 354 calories, 9g fat (3g saturated fat), 37mg cholesterol, 1037mg sodium, 44g carbohydrate (9g sugars, 8g fiber), 25g protein.

]]> 30-Minute Minestrone https://www.tasteofhome.com/recipes/30-minute-minestrone/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/30-minute-minestrone/

Ingredients

  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 3 cups water
  • 1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
  • 3 beef bouillon cubes
  • 1 cup torn fresh spinach
  • 2/3 cup cooked elbow macaroni
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

Nutrition Facts

1 cup: 88 calories, 2g fat (0 saturated fat), 0 cholesterol, 178mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

]]> Garden Minestrone Soup https://www.tasteofhome.com/recipes/garden-minestrone-soup/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/garden-minestrone-soup/

Ingredients

  • 4 medium carrots, chopped
  • 1 medium zucchini, sliced
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 3 cups V8 juice
  • 1 can (15 ounces) garbanzo beans or chickpeas, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen cut green beans
  • 1/2 cup uncooked elbow macaroni
  • 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley
Text Ingredients

Directions

  1. In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.
  2. Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

Nutrition Facts

1-1/2 cups: 166 calories, 3g fat (0 saturated fat), 0 cholesterol, 900mg sodium, 30g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1/2 fat.

]]> Speedy Minestrone https://www.tasteofhome.com/recipes/speedy-minestrone/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/speedy-minestrone/

Ingredients

  • 2 cans (14-1/2 ounces each) beef broth
  • 1 package (24 ounces) frozen vegetable and pasta medley in garlic sauce
  • 1 pound smoked sausage, cut into 1/2-inch slices
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/4 cup chopped onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • Shredded Parmesan cheese
Text Ingredients

Directions

  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts

1-1/3 each: 467 calories, 27g fat (12g saturated fat), 60mg cholesterol, 1602mg sodium, 36g carbohydrate (7g sugars, 6g fiber), 20g protein.

]]> Macaroni Vegetable Soup https://www.tasteofhome.com/recipes/macaroni-vegetable-soup/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/macaroni-vegetable-soup/

Ingredients

  • 1 medium zucchini, julienned
  • 1/2 cup finely chopped onion
  • 1 medium carrot, halved and thinly sliced
  • 1 tablespoon butter
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup tomato or vegetable juice
  • 1/2 cup uncooked elbow macaroni
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup frozen corn
Text Ingredients

Directions

  1. In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through.

Nutrition Facts

1 cup: 96 calories, 1g fat (1g saturated fat), 3mg cholesterol, 325mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch.

]]> Tortellini Minestrone https://www.tasteofhome.com/recipes/tortellini-minestrone/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/tortellini-minestrone/

Ingredients

  • 1-1/4 pounds Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6-1/2 cups reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cups thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup ketchup
  • 1 teaspoon Italian seasoning
  • 2 cups sliced zucchini
  • 1 medium green pepper, chopped
  • 2 cups frozen cheese tortellini
  • 1/4 cup minced fresh parsley
  • 2 tablespoons grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.
  2. Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving.

Nutrition Facts

1-1/2 cups: 247 calories, 8g fat (3g saturated fat), 43mg cholesterol, 1179mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

]]> Easy Minestrone https://www.tasteofhome.com/recipes/easy-minestrone/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-minestrone/

Ingredients

  • 4 medium tomatoes, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, halved and sliced
  • 1-1/2 cups shredded cabbage
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 6 cups reduced-sodium chicken broth or vegetable broth
  • 1-1/4 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked elbow macaroni
  • 5 tablespoons shredded Parmesan cheese
Text Ingredients

Directions

  1. In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
  2. Just before serving, stir in macaroni; heat through. Serve with cheese.
]]> Hearty Minestrone https://www.tasteofhome.com/recipes/hearty-minestrone/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/hearty-minestrone/

Ingredients

  • 1 pound ground pork
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups tomato juice
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) beef broth
  • 3 medium carrots, chopped
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1 tablespoon Italian seasoning
  • 1 to 1-1/2 teaspoons salt
  • 1/2 teaspoon sugar, optional
  • 1/8 teaspoon pepper
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1/2 cup water
  • 1 cup uncooked ziti or small tube pasta
Text Ingredients

Directions

  1. In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender.
  3. Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
  4. To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.

Nutrition Facts

1 cup: 242 calories, 7g fat (2g saturated fat), 25mg cholesterol, 853mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 15g protein.

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