Best 6 Minestrone Soup For A Crowd Recipes

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Minestrone soup is a hearty and flavorful Italian soup made with a variety of vegetables, beans, and pasta. It is a versatile dish that can be customized to your liking, making it a great option for feeding a crowd. This article provides three different recipes for minestrone soup, each with its own unique flavor profile.

The first recipe is a classic minestrone soup made with a variety of vegetables, including carrots, celery, onions, garlic, tomatoes, and zucchini. Cannellini beans and small pasta add heartiness and texture to the soup. The second recipe is a Tuscan-style minestrone soup that features kale, potatoes, and sausage. The third recipe is a vegetarian minestrone soup made with a variety of vegetables, beans, and lentils. 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 and satisfying bowl of minestrone soup!

Here are our top 6 tried and tested recipes!

THE BEST MINESTRONE SOUP



The Best Minestrone Soup image

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Vegan     Vegetarian

Time 50m

Number Of Ingredients 18

1 tablespoon olive oil
1 white or yellow onion, diced
2 stalks celery, diced
2 large carrots, sliced
1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
1 (28 ounce) can fire roasted crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
6 cups vegetable broth
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
8 ounces green beans, trimmed and cut into 1 inch pieces
4 cups spinach
4 ounces elbow noodles, small shells or fusilli, gluten free if desired
For serving:
Freshly grated parmesan
Garlic bread or crostinis

Steps:

  • Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. 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 green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 260 kcal, Fat 3.5 g, SaturatedFat 0.4 g, Carbohydrate 50.6 g, Fiber 12.8 g, Sugar 12.5 g, Protein 11 g

SIMPLE ITALIAN MINESTRONE SOUP



Simple Italian Minestrone Soup image

Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 20

1/4 cup extra virgin olive oil
1 small yellow onion (chopped)
2 carrots (chopped)
2 celery stalks (diced)
4 garlic cloves (minced)
1 zucchini or yellow squash (diced)
1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces, if needed)
Salt and pepper
1 tsp paprika
1/2 tsp rosemary
1 15- oz can crushed tomatoes
6 cups broth (vegetable or chicken broth)
1- inch Parmesan cheese rind (optional)
1 bay leaf
2 to 3 springs fresh thyme
1 15- oz can kidney beans
Large handful chopped parsley
Handful fresh basil leaves
Grated Parmesan cheese (to serve (optional))
2 cups already cooked small pasta such as ditalini or elbow pasta

Steps:

  • In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
  • Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
  • Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
  • Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
  • Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
  • Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

CLASSIC MINESTRONE SOUP



Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
  • Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

MINESTRONE SOUP FOR A CROWD



Minestrone Soup for a Crowd image

This vegetable-and-pasta soup is a genius go-to for feeding a big group-it's hearty, delicious and ready in three simple steps!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 12

Number Of Ingredients 14

2 cloves garlic, finely chopped
1 medium onion, chopped (1/2 cup)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 carton (32 oz) Progresso™ chicken broth (4 cups) or 4 cups water
4 cups tomato juice
1 cup dry red wine or water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cups uncooked rotini, mostaccioli and shell pasta mixture

Steps:

  • Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
  • Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 950 mg

CROWD-SIZE MINESTRONE



Crowd-Size Minestrone image

This is a great minestrone. I improvise and add pasta or whatever else I have that sounds good at the time. This came from Betty Crocker Creative Recipes # 133.

Provided by lazyme

Categories     Beans

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 cup)
4 cups chicken broth or 4 cups water
4 cups tomato juice
1 cup dry red wine or 1 cup water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 medium green cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 stalks celery, chopped
28 ounces diced tomatoes, undrained
2 (15 ounce) cans beans, rinsed and drained (such as kidney, garbanzo or great northern)
10 ounces frozen chopped spinach, thawed and squeezed to drain
grated stella parmesan cheese

Steps:

  • Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
  • To Refrigerate:.
  • Refrigerate tightly covered no longer than 48 hours.
  • To Reheat From Refrigerator:.
  • Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.

Nutrition Facts : Calories 99.7, Fat 2.3, SaturatedFat 0.4, Sodium 838.9, Carbohydrate 12.4, Fiber 3.4, Sugar 7.2, Protein 5

Tips:

  • Use a variety of vegetables: The more vegetables you use, the more flavorful your minestrone soup will be. Some good options include carrots, celery, onions, tomatoes, zucchini, spinach, and kale.
  • Don't be afraid to use frozen or canned vegetables: Frozen or canned vegetables can be just as nutritious as fresh vegetables, and they can save you time and money. Just be sure to rinse them well before using them.
  • Add some beans or lentils: Beans and lentils are a great way to add protein and fiber to your minestrone soup. They also help to thicken the soup and make it more filling.
  • Use a flavorful broth: The broth is the base of your minestrone soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or beef broth, depending on your preference.
  • Season your soup to taste: Add salt, pepper, and other spices to your soup to taste. You can also add a squeeze of lemon juice or a dollop of pesto for extra flavor.
  • Serve your soup with a side of crusty bread or crackers: Minestrone soup is a hearty and filling soup, but it's even better when served with a side of crusty bread or crackers.

Conclusion:

Minestrone soup is a delicious and versatile soup that can be made with a variety of ingredients. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy soup recipe, give minestrone soup a try.

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