This easy Minestrone Soup is an easy, healthy meal loaded with veggies, beans and pasta. It’s vegetarian, dairy-free and has gluten-free options! Make ahead and freezer friendly.
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Soup lovers rejoice!
It’s soup season here for probably another 6 months in Manitoba and so I’m dusting off all my old favorites to share here with you, including this easy 30 Minute Minestrone Soup.
I’ll be the first to admit I’m not a big veggie eater. I know they’re good for me, I just can’t do it.
(Note that there is no “Salad” category here on The Recipe Rebel).
And so I sneak them in in soup recipes, pastas, and casseroles of all kinds. I shred them, slow cook them, or stir them into soup where they take on all the delicious flavours around them and no one is any wiser.
Which is why this Minestrone Soup is one of my favorites.
I actually like to eat healthy, and I exercise, and it’s important to me that I get a wide variety of foods in my diet. And as a die hard soup lover? This is absolutely my preferred way to get them.
- Mix and match: swap out the veggies as you wish! Add in green beans, mushrooms or broccoli or your family is into them (ours is not so much!), or add in additional proteins, rice, or even a Parmesan cheese rind if you have one left over for Thee Most Incredible Flavour.
- All the good stuff: this soup is packed with good-for-you vegetables, whole grains and a tomato and broth base, making it a healthy option for a weeknight dinner.
- Budget-friendly: soup is an awesome way to stretch the budget, especially if you’re serving with a good loaf of bread to fill hungry tummies. Vegetables (feel free to use frozen or canned if they’re a less expensive option) and pasta are easy to find and won’t break the bank.
- Make-ahead meal: Soups like this are easily prepped ahead. You can chop all the veggies, add the broth and beans and let it hang out in the fridge up to 24 hours in advance, so you can make dinner when you have time, and not at 5:00 when the kids are hangry and irritable.
- Make it vegetarian: swap out the chicken broth for vegetable broth to make this a vegetarian meal
Soup is one of my favorite things to cook in the crockpot or slow cooker, and this Minestrone is right up there at the top.
You can simply stir all of the ingredients together except for the pasta into the slow cooker, and cook on low for 8-9 hours, or high for 4-5 hours. About 20 minutes before you want to serve, stir in the pasta, cover, and let cook until pasta reaches desired tenderness (this will take anywhere from 10-20 minutes depending on your cut of pasta, so keep an eye on it!).
I’m a big fan of getting those veggies if you don’t know you are! Here are a few of my favorite recipes with sneaky vegetables:
- Healthier One Pot Skillet Lasagna
- Healthier Slow Cooker Hamburger Helper
- One Pot Turkey Chili Mac Recipe
- BBQ Chili Cheese Biscuit Casserole
- Healthier Slow Cooker Spaghetti and Meat Sauce
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- 1 tablespoon canola oil
- 1/2 medium onion finely diced
- 2 ribs celery sliced
- 3 large carrots peeled and finely chopped
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon black pepper
- 2 cups fresh spinach finely chopped
- 28 oz canned diced tomatoes
- 4 cups low sodium chicken broth
- 540 ml canned red kidney beans rinsed (about 2 cups)
- 1 1/2 cups Rotini pasta dry
- Parmesan for serving
- In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
- Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
- Add the spinach, tomatoes, broth, and beans. Cover and simmer over medium heat for 10-12 minutes or until carrots are tender.
- Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness.
- Serve with shredded Parmesan cheese as desired.
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