Simmer a pot of minestrone soup on the stove for a hearty, warming dinner. With a flavorful Italian-seasoned broth, this soup is packed with fresh veggies, kidney beans and al dente penne pasta. Whip up a batch of this quick and easy minestrone soup for a cozy dinner that the whole family will love.
There’s nothing better than a warm and filling one pot meal on a chilly night. This classic minestrone soup checks all the boxes, and it’s easy to cook it all up in a GoodCook® Everyday Dutch Oven. It features an easy clean nonstick interior, a flame guard bakelite handle, and it’s roomy enough to simmer a large batch of soup.
Follow the steps below to make a batch of delicious minestrone soup:
Steps for making minestrone soup
- Add olive oil to a large pot or a GoodCook® Dutch Oven and place over medium-high heat.
- Add in the diced onion, zucchini, and asparagus, sautéing for 3-5 minutes or until onions soften.
- Add in the crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
- Stir in the pasta and cook uncovered for 8-12 more minutes or until the pasta is al dente.
- Pour the soup into a bowl and top with parmesan cheese and garnish with basil.
Tips for making minestrone soup
- Add fresh or frozen green beans if you can’t find asparagus.
- Cut the vegetables approximately the same size so that they cook at the same rate.
- Add the rind from a wheel of parmesan cheese to the broth for extra cheesy flavor.
- For extra protein, add cooked, sliced Italian sausage. Or, add ground beef or ground turkey. Sauté 1 pound of ground beef or ground turkey with the onions, until the meat is broken up and browned, then continue with the rest of the recipe.
How to store & freeze minestrone soup
- Pack minestrone soup in airtight food storage containers in the fridge for up to 5 days.
- To freeze, make the soup without the noodles, let it cool completely, and transfer it to resealable freezer bags or airtight food storage containers. The soup can be frozen for up to 2 months.
- To reheat the soup, thaw it in the fridge overnight. Heat the soup on the stovetop and add the pasta once the soup is heated thoroughly. Prepare the pasta using instructions on the package and add to the hot soup.
With the GoodCook® line of cookware and kitchen accessories, this comforting soup will be on your table in no time. The GoodCook® Everyday Dutch Oven is perfect for making a big batch of hearty minestrone soup. With a non-stick interior and a bakelite handle, this roomy pot is perfect for simmering a large amount of soup. Are you ready to cook up a batch of classic soup?
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Mimi’s Best Ever Minestrone Soup
- 1 tbsp olive oil
- 1 white or yellow onion, diced
- 2 zucchini, diced
- 2 cup asparagus, chopped
- 2 (14 ounce) can fire roasted crushed tomatoes
- 2 cup, canned kidney beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- Fresh basil, chopped
- 4 ounces penne rigata, shell pasta
Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, zucchini, and asparagus. Saute for 3-5 minutes or until onions soften.
Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
Next stir in the pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente. Pour into a bowl and serve with parmesan cheese on top.