This Minestrone Soup is my New Favorite Italian Dinner!
A couple of years ago my husband brought me some Minestrone Soup from the Olive Garden. I was put on bed rest after my surgery and as for me cooking, well… it was not happening. haha, I had never had their Minestrone Soup before but after one bite I was in heaven!! And I knew I had to add it to my arsenal of family meals. I spent a while trying to figure out a recipe that I loved. After a few trials, I finally perfected something that was not only delicious but is super easy to make!
This recipe makes a huge pot of soup. But it is simple to throw together. And it is so easy to divide it up and store it for future meals. Each time I make it I know that I am getting a huge break coming during the next couple of weeks with this favorite leftover meal…. yup, I think it is better the second time around!
Let’s get choppin….
The first thing you want to do is gather your ingredients. You will need your favorite pasta sauce, green beans, olive oil, julienned carrots, a large onion, garlic, celery, zucchini, spinach, roasted tomatoes, butter beans, kidney beans, maple syrup, pasta shells, ditalini, vegetable broth, Italian seasoning, salt, and pepper. (Read the recipe below for the exact measurements.)
Chop up your onions, zucchini, celery, and garlic. You can buy the carrots already made or if not you can simply use a cheese grater to make slicing them up simple. Rinse your beans and green beans in a strainer.
Let the cooking begin!
Heat the olive oil into your pan and toss in the onions and carrots. Sautée them until the onions are translucent. Stir frequently to avoid them scorching.
Stir in the zucchini, celery, and garlic and cook them for about 3 minutes more while stirring frequently.
Add your vegetable broth, roasted tomatoes, pasta sauce, green beans, beans, and spices.
Turn up the heat to medium-high to bring the minestrone soup to a strong simmer. Then reduce the heat to medium-low and allow it to cook for about 8 minutes stirring occasionally to keep it from sticking to the bottom.
If you do not have an Italian blend available chances are you might have what you need to make it. Simply mix the following ingredients together for the perfect touch of flavor.
1/4 tsp Basil
1/4 tsp Rosemary
1/4 tsp Marjoram
1/4 tsp Sage
1/4 tsp Thyme
1/4 tsp Oregano
The best part of mixing spices yourself is if your family loves a certain flavor more than the others you can always add a bit extra. The same goes if you dislike it – simply leave it out.
This is when it gets good….
Add in the spinach and the pasta and cook for 12 minutes stirring occasionally.
Now if you plan on storing the minestrone soup you will not want to add in the pasta. BUT you will want to continue following the cooking times. This will help all the spices really flavor things up.
11 minutes in stir in the maple syrup to help balance out the flavors. Then turn the heat off and let it rest for a few minutes.
SIDENOTE: Our stoves can vary. Be sure to taste the celery to know if it is done or not. That is the last thing to soften up in the recipe.
Now for the perfect bowl of Minestrone Soup!
So let’s talk about storing the soup. You can use it as leftovers, freeze it, or can it. I don’t add the pasta in until I am ready to cook it. I find the pasta swells and absorbs all the liquid then gets mushy if left in the soup so I simply separate it out then add pasta to the dish I am serving for the night OR I just make the pasta on the side and let people add it to their bowl as they go. This works so well for us in my family. I LOVE lots of pasta in mine and my husband only likes a few pieces here and there.
Store it like a pro!
While we are talking about storing food – I love using these Weck Jars!! I stumbled onto them while trying to find ways to store food in containers that didn’t contain plastic or PFAS chemicals. (yes I am that weirdo haha) But they are so universal! I can simply use them to store leftovers in the fridge.
I can use them to freeze food in. They are made of thicker glass so I can fill them up, leave a little room at the top, and then put them into the freezer. They work amazingly! When I am ready to eat the soup I simply run them under some hot water for a minute then out the food slides into a pot or a bowl depending on if I want to heat them up over the stove or in the microwave.
You can also follow the same simple canning method you do with mason jars and store them in your pantry. Just sterilize them, fill them up, put the lids on, and then seal them up by bathing them in boiling water. You’ll know they are sealed by popping off the little metal clips and holding them by the lids. They won’t come off.
I really hope you enjoy this soup. It has been such a treat around here. I would love to hear if you tried it and what your thoughts are on it. Just leave me a comment below.
PS… If you are looking for a perfect dessert to go along with dinner, check out Sam’s amazing Raspberry Bars Recipe. They are sooo good!
Minenstrone Soup
Equipment
- Large Pot
- Large Spoon
Ingredients
- 2 tbsp olive oil
- 1 large Onion
- 5 Garlic Cloves chopped finely
- 3 Celery Sticks chopped
- 3 Zucchini chopped
- 1 cup Julienned Carrots
- 1 can Roasted Tomatoes
- 1 can 28 oz Italian Greenbeans
- 1 can 16 oz Kidney Beans drained and rinsed
- 1 can 16 oz butter bean drained and rinsed
- 8 cups Vegetable Broth
- 1 Jar Pasta Sauce
- 1 1/2 tsp Italian Herb Blend
- Salt to taste
- Pepper to taste
- 3 shakes Cayenne Pepper
- 1 cup Shell Noodles
- 1 cup Ditalini Noodles
- 2 tbsp Maple Syrup
- 2 cup Baby Leaf Spinach chopped up
Instructions
- In a large pot sautée the onions and carrots for about 3 to 5 minutes over medium to medium-high heat until the onions begin to become clear. Stir frequently.
- Add in the garlic, celery, and zucchini then cook for about 3 minutes more. Stir frequently.
- Add tomatoes, green beans, kidney beans, white beans, vegetable broth, pasta sauce, and all spices. Stir until all ingredients are incorporated.
- Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Cook for 8 minutes stirring occasionally.
- Add the spinach and pasta (optional read notes below) and then stir. Cook for 12 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
- Add maple syrup during the last minute of cooking.
- Turn off heat and let rest for a few minutes before serving.
Notes
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