Nonna's Minestrone Soup Recipe

Minestrone soup in a bowl with parmesan cheese on top.

Nonna's Minestrone Soup Recipe is a one-pot meal that comes together in 30 minutes loaded with fresh vegetables, beans, pasta, fresh herbs and parmesan cheese.

Course Entrees, One-pot Dishes, Soup

Cuisine Italian

Keyword hearty soup, Minestrone soup, vegetable soup

Prep Time 10

Cook Time 20

Servings servings

Calories 228kcal

Author Wendie Williams

Ingredients

3 tablespoons olive oil
1 cup carrots, chopped
1 cup celery, chopped
3/4 cup onion, diced
1 1/2 cups Yukon Gold Potatoes, peeled and diced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
6 cups vegetable broth, low-sodium Chicken broth can also be used
1 cup pasta sauce or crushed tomatoes
1-15 ounce can red kidney beans, drained
1-15 ounce can great northern beans, drained
1/2 cup small pasta shells
1/2 cup parmesan cheese, grated

Instructions

Heat oil in a large Dutch oven or pot on medium-high heat and add the olive oil. Add in the carrots, celery, onions, and potatoes, and saute for 5 minutes.
Add in oregano, basil, sat, pepper and garlic and saute for another minute.
Pour in the vegetable broth, beans and pasta sauce and bring to a boil, reduce heat and simmer for 5 minutes.
Add in the pasta and simmer for 8 minutes or until pasta is al dente and the vegetables are soft. Turn off the heat and add in the grated parmesan cheese.
Serve with additional parmesan cheese and crusty bread.

Notes

Try and keep all the vegetables cut into small pieces for even cooking.

Any small pasta will work like Ditalini pasta. If you use a larger pasta, the cooking time will change a bit.

I used dried herbs but fresh herbs can be used instead.

If you grate your parmesan add a Parmigiano rind to the sauce to simmer.

I prefer pasta sauce as it adds more flavor but canned crushed tomatoes will also work.

Nutrition