Best 14 Hearty Minestrone Recipes

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**Minestrone: A Hearty and Flavorful Italian Soup**

Minestrone is a classic Italian soup that is known for its rich flavor and hearty ingredients. It is a versatile dish that can be made with a variety of vegetables, beans, and pasta. This article provides three delicious minestrone recipes that are perfect for a comforting and satisfying meal. The first recipe is a traditional minestrone soup made with a variety of vegetables, beans, and pasta. The second recipe is a vegetarian minestrone soup that is made without meat or chicken broth. The third recipe is a Tuscan minestrone soup that is made with kale, cannellini beans, and sausage. All three recipes are easy to follow and can be made in under an hour. So gather your ingredients and get ready to enjoy a delicious bowl of minestrone soup!

Let's cook with our recipes!

HEARTY MINESTRONE SOUP (INSTANT POT®)



Hearty Minestrone Soup (Instant Pot®) image

So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.

Provided by FestivelySouthern

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h25m

Yield 8

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 pound beef stew meat
1 large onion, diced
2 stalks celery, diced
⅓ pound green beans, trimmed and cut into 1/2-inch pieces
1 large carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper to taste
6 cups chicken bone broth (such as Kettle and Fire)
1 (28 ounce) can no-salt-added diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup gluten-free ditalini pasta
1 pinch kosher salt to taste
⅓ cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
  • Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 32.1 g, Cholesterol 56.7 mg, Fat 16.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.6 g, Sodium 1214.6 mg, Sugar 4.9 g

HEARTY SLOW COOKER MINESTRONE SOUP



Hearty Slow Cooker Minestrone Soup image

"I picked up this recipe in California in the '80s and have been making it ever since. I love it partly because it's simple to put together and partly because the flavor is so wonderful!" Bonnie Hosman - Young, AZ

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 7 servings (about 2-1/2 quarts).

Number Of Ingredients 14

2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
2 cups water
2 medium carrots, sliced
1 medium onion, chopped
1 medium zucchini, chopped
1 package (3-1/2 ounces) sliced pepperoni
2 teaspoons minced garlic
2 teaspoons chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/4 cups cooked elbow macaroni
Shredded Parmesan cheese

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 276 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 974mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.

HEARTY SAUSAGE MINESTRONE



Hearty Sausage Minestrone image

As a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. -Tami Stoudt, Evans, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 10

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

Steps:

  • 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., 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. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 372 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1481mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 18g protein.

HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 224 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 901mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

MAMA'S HEARTY MINESTRONE



Mama's Hearty Minestrone image

I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Provided by jessispeer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste

Steps:

  • Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  • Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  • Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 19.5 g, Cholesterol 37.9 mg, Fat 11.9 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 4.3 g, Sodium 735.8 mg, Sugar 8.1 g

HEARTY VEGETARIAN MINESTRONE



Hearty Vegetarian Minestrone image

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

Provided by Shannon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h5m

Yield 8

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 large carrots, diced
4 stalks celery, diced
½ (10 ounce) package frozen cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
6 cups vegetable broth
¼ cup water, or as needed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup elbow macaroni
⅓ cup vegan shredded Parmesan-style cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
  • Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
  • Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
  • Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 44.6 g, Fat 7.6 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 893.2 mg, Sugar 7.9 g

HEARTY MINESTRONE



Hearty Minestrone image

"This is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!" -Katie Koziolek of Hartland, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 2 batches (6 servings each).

Number Of Ingredients 19

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

Steps:

  • 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. , 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. , 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. , 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 : Calories 242 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 853mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

HEARTY MEATLESS MINESTRONE



Hearty Meatless Minestrone image

A friend gave me this quick, healthy recipe, and it's oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. -Mickey Turner, Grants Pass, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 21

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

Steps:

  • 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., Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges

HEARTY MINESTRONE CHILI



Hearty Minestrone Chili image

This is a recipe that a friend of mine gave me. It's a nice comfort food for a cold winter's night. I use Bush's Chili Magic chili beans for the extra flavor. If you can't find Bush's Chili Magic and instead use a can of regular chili beans, you might have to add some extra chili powder to season.

Provided by michelles3boys

Categories     Beans

Time 35m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef
1 medium onion
3 (10 3/4 ounce) cans condensed minestrone soup
14 1/2 ounces stewed tomatoes
10 ounces Rotel tomatoes & chilies
16 ounces chili beans (I use Bush's Chili Magic)
1 tablespoon chili powder
1/2 teaspoon black pepper
1 tablespoon brown sugar (optional)

Steps:

  • Finely chop the onion.
  • Brown the ground beef and the onion together.
  • Drain the ground beef/onion mixture on a paper towel.
  • Chop the stewed tomatoes in a food processor.
  • option: you can add the Rotel to the stewed tomatoes in the processor if you would like for the Rotel to be a finer consistency.
  • In a large pot simmer everything together for at least 15 minutes.

HEARTY MINESTRONE



Hearty Minestrone image

This is a great vegetarian meal in itself. Add a panini or grilled cheese to the side for those two-handed eaters in your house. Small shaped pasta such as orzo or ditalini work best, but you can experiment with others. I find the flavors meld overnight and even tastes better as left-overs.

Provided by DuChick

Categories     Vegetable

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups low sodium vegetable broth or 6 cups chicken broth
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (28 ounce) can diced tomatoes
2 tablespoons extra virgin olive oil
2 onions, chopped fine
4 garlic cloves, minced
1/2 cup orzo pasta or 1/2 cup ditalini, is suggested
1 (16 ounce) bag frozen vegetables, Italian Blend is suggested
1/4 cup minced fresh basil leaf
salt and pepper, as needed

Steps:

  • Bring broth, beans, and tomatoes to boil in large saucepan.
  • Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
  • Add onions and cook until softened, about 5 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
  • Stir in vegetables and basil and cook until heated through, about 5 minutes.
  • Season with salt and pepper.

HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

I love Minestrone and have several good recipes in my collection. This, from Cooks Illustrated, is one of the best.

Provided by KathyP53

Categories     Beans

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 19

table salt
1/2 lb dried cannellini beans, rinsed and picked over (about 1 cup)
1 tablespoon extra virgin olive oil
3 ounces pancetta, cut into 1/4-inch pieces
2 medium celery ribs, cut into 1/4-inch pieces
1 medium carrot, peeled and cut into 1/2-inch pieces
2 small onions, peeled and cut into 1/2-inch pieces
1 medium zucchini, trimmed and cut into 1/2-inch pieces
2 medium garlic cloves, minced
1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces
1/8 teaspoon red pepper flakes
8 cups water
2 cups low sodium chicken broth
1 piece parmesan cheese, rind (about 5-inchx2-inch)
1 bay leaf
1 1/2 cups v 8 juice
1/2 cup chopped fresh basil leaf
fresh ground black pepper
grated parmesan cheese, for serving

Steps:

  • Dissolve 1 1/2 tbsp salt in 2 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  • Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes. Add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
  • Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes.
  • Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

Nutrition Facts : Calories 123, Fat 3.1, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 18.8, Fiber 5.1, Sugar 4.6, Protein 7

HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

This is a quick great tasting soup. If I have them I use my own canned Italian tomatoes. Recipe Source: Raley's

Provided by Ceezie

Categories     Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 stalks celery, sliced
3 medium carrots, peeled and sliced
1 large onion, chopped
2 (32 ounce) cans beef broth
1 (6 ounce) can tomato paste
1 cup marinara sauce (or your favorite pasta sauce)
2 teaspoons Italian herb seasoning
3/4 cup small shell pasta
prepared basil pesto

Steps:

  • Place all ingredients except pasta and pesto in a large stockpot. Bring to a boil;.cover and simmer for 30 minutes. Add pasta and cook uncovered, for 15.minutes longer. Spoon into large bowls and swirl a teaspoon. of pesto into each.

HEARTY SAUSAGE MINESTRONE



Hearty Sausage Minestrone image

This recipe was on the back of a box of Ditalini (short salad macaroni) that I bought years ago. It includes a few changes we've made over the years that we think makes it even tastier. I often make a triple batch, and I freeze the leftovers for the kids to reheat on nights that we're not available to cook fresh meals....

Provided by Vickie Parks

Categories     Bean Soups

Time 35m

Number Of Ingredients 8

1 lb ground italian sausage
1/2 cup diced onion
2 stalk(s) celery, diced
1/2 cup ditalini (short salad macaroni)
16-oz can white cannellini kidney beans
1 (14.5oz) can(s) low-sodium beef broth
1 (14.5oz) can(s) petite diced tomatoes, undrained
1 small zucchini, diced

Steps:

  • 1. In a stockpot or Dutch oven, cook sausage with onions and celery over medium heat until sausage is browned, breaking up the sausage with a wooden spoon during cooking. Drain excess grease, if desired.
  • 2. Add remaining ingredients to pot, and bring to a boil. Once it reaches a boil, reduce heat to low and let simmer 15 to 20 minutes or until the pasta is soft and zucchini is tender. Serve immediately.

ROSINE'S HEARTY MINESTRONE RECIPE - (3.9/5)



Rosine's Hearty Minestrone Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 18

1 pound kidney, pink or white beans
4 quarts water or beef stock
3 pounds chuck roast, cut into large pieces
3 (14 1/2 ounces each) cans stewed tomatoes
5 (8 ounces each) cans tomato sauce
4 bay leaves
1 tablespoon sweet basil
1 teaspoon oregano
1/2 teaspoon black pepper
3 teaspoons salt
5 teaspoons sugar
1 1/2 tablespoons garlic powder
1 onion, chopped
2 cups cabbage, chopped
3 cups bell peppers, chopped
2 cups carrots, diced
1 bunch parsley, finely chopped
1/2 pound small elbow macaroni or shells; or spaghetti or fettuccine, broken Into 1-inch lengths

Steps:

  • Rinse the beans in a large soup kettle or saucepan, discarding any beans, skins or stems that float to the top. Drain. Add the water or beef stock, meat, stewed tomatoes (break them up with fingers as you add them), tomato sauce, bay leaves, sweet basil, oregano, black pepper, salt, sugar and garlic powder. Bring to a boil. Cover and keep at a slow boil for 1 hour, or until beans are tender. Add vegetables. Simmer uncovered for 45 minutes or until vegetables are soft. Taste for flavor and adjust seasonings if necessary. Using a large soup spoon or ladle, remove meat from soup. Add the pasta and cook until tender. Cut the meat into bite size pieces then return to soup.

Tips for Making the Best Minestrone Soup:

  • Use a variety of fresh vegetables for the best flavor.
  • Don't be afraid to experiment with different types of beans and pasta.
  • Simmer the soup for at least 30 minutes to allow the flavors to meld.
  • Season the soup to taste with salt, pepper, and herbs.
  • Serve the soup with a sprinkle of grated Parmesan cheese or a dollop of pesto.

Conclusion:

Minestrone soup is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this classic Italian soup is sure to become a family favorite. So next time you're looking for a comforting and flavorful meal, give this minestrone soup a try!

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