The Best Minestrone Soup Recipe
This is the best authentic Italian minestrone soup recipe, loaded with vegetables, rich broth, and topped with Parmesan cheese. It's so easy and your family is going to love it.
Servings: 8 people
Calories: 154kcal
Ingredients
- 3 tablespoons olive oil or avocado oil
- 2 cups yellow onion chopped
- 2 teaspoons garlic minced
- 2 large carrots cut into 1/4" slices
- 1½ cups cauliflower chopped into 3/4" chunks
- 1 small zucchini sliced and quartered
- 2 cups shredded cabbage
- 1½ quarts chicken broth
- 1 28-ounce can Italian stewed tomatoes
- 2 cans kidney beans drained
- 3/4 cup macaroni pasta
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese
Instructions
- In a large dutch oven or stockpot, add the olive oil and chopped onion. Saute on medium heat until the onions are soft and lightly golden brown - about 8-10 minutes.
- Add the minced garlic, carrots, and cauliflower and saute another 2 minutes before adding the zucchini, cabbage, shredded cabbage, tomatoes, beans, pasta, and herbs.
- Bring to a boil then reduce the heat to medium and cover with a lid. Let simmer for about 25-30 minutes, stirring occasionally, or until the pasta and veggies are tender.
- Remove from the heat and cool for a few minutes before serving with Parmesan or mozzarella cheese. Enjoy!
Video
Notes
Storing leftovers: store leftover soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in the microwave or in a small pot over medium heat.
Nutrition
Calories: 154kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1066mg | Potassium: 415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3145IU | Vitamin C: 36mg | Calcium: 122mg | Iron: 1mg