Best Minestrone Soup
This is the best minestrone soup recipe. An easy, hearty Italian soup this can be made on the stove, in the slow cooker or in your Instant Pot.
Servings: 8 servings
Calories: 91kcal
Ingredients
- 1 cup onion chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 19 ounces tomato sauce
- 28 ounces diced tomatoes
- 4 cups vegetable broth
- ½ cup small shell pasta or elbow pasta
- 2 zucchini chopped
- 1 yellow bell pepper cored and diced (any color works)
- 1 Tablespoon Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
- ¼ cup chopped fresh parsley for serving
- Grated Parmesan cheese for serving
Instructions
TO MAKE ON THE STOVETOP
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.Add 1 cup onion, 2 carrots, and 2 stalks celery. Cook 4–5 minutes until softened.Stir in 1 Tablespoon Italian seasoning, salt, and pepper. Add 19 ounces tomato sauce, 28 ounces diced tomatoes (with juices), 4 cups vegetable broth, and 1 bay leaf.Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Add 2 zucchini, 1 yellow bell pepper, and ½ cup small shell pasta. Simmer 10–12 minutes longer, or until pasta is tender.Remove bay leaf. Taste and adjust Salt and pepper.Garnish with ¼ cup chopped fresh parsley and Grated Parmesan cheese before serving.
TO MAKE IN THE SLOW COOKER
- Add all ingredients except pasta, parsley, and Parmesan to the slow cooker.Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.Stir in pasta 30 minutes before serving and cook until tender.Remove bay leaf, garnish, and serve.
TO MAKE IN THE INSTANT POT
- Add all ingredients to the Instant Pot except the fresh parsley. Secure the lid, place the valve into sealing position. Select manual, high pressure, and cook for 10 minutes. (it will take about 20 minutes for the pressure to rise and start cooking)
- Do a quick pressure release when the cooking time is over.Open the lid carefully, add the fresh parsley and stir well. Adjust the seasoning as needed.
Notes
Make Ahead: Chop vegetables in advance and store them in the fridge for up to 2 days.
Storage: Cooked soup keeps in the fridge for up to 4 days.
To Freeze: If you plan to freeze, cook the pasta separately and add it later when reheating.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 817mg | Potassium: 659mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3508IU | Vitamin C: 55mg | Calcium: 74mg | Iron: 2mg
