can i make this in the crock-pot or Instant pot?

Yes! Add everything to a large Crock-Pot and cook on low for 6–8 hours or high for 3–4 hours. Stir in pasta and greens near the end. For Instant Pot, cook on high pressure for 5 minutes, then quick-release and stir in pasta and greens using sauté mode.

how should i store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Heads up — the pasta will continue to absorb broth as it sits, so you'll probably need to add a splash of extra stock before reheating.

can i freeze minestrone soup?

Yes! For best texture, freeze it without the pasta (it tends to get mushy once thawed). Add freshly cooked pasta when reheating.

what can i use instead of a parmesan rind?

You can skip it or stir in an extra few tablespoons of grated Parmesan or nutritional yeast at the end for a similar umami flavor.

Minestrone Soup

Description

This cozy homemade minestrone soup is packed with fresh vegetables, beans, pasta, and a flavorful tomato broth. It’s easy to make, very customizable, and perfect for weeknight dinners.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 small zucchini, diced
1 medium russet potato, peeled and diced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can fire-roasted diced tomatoes
6 cups vegetable or chicken stock
1 Parmesan rind (plus extra grated Parmesan for serving)
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup small pasta (such as ditalini or mini shells)
2 cups chopped fresh spinach or kale
1 tablespoon freshly squeezed lemon juice
fine sea salt and freshly-ground black pepper, to taste
chopped fresh basil or parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the vegetables. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté for 6–7 minutes, until softened. Add garlic and cook for 1 minute more, stirring frequently.
Caramelize the tomato paste. Stir in the tomato paste and cook for 2–3 minutes, stirring often, until it darkens slightly and becomes fragrant. This step deepens the broth’s flavor.
Build the soup base. Stir in zucchini, potato, oregano, thyme, and red pepper flakes. Add the diced tomatoes (with juices), stock, and Parmesan rind. Stir well, scraping up any browned bits from the bottom of the pot.
Simmer. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, or until the potatoes are tender and the broth has rich, layered flavor.
Add beans and pasta. Stir in the kidney beans, cannellini beans, and pasta. Simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente.
Finish the soup. Stir in the spinach until wilted. Remove and discard the Parmesan rind. Add lemon juice and season to taste with salt and black pepper.
Serve. Ladle into bowls and top with grated Parmesan and fresh basil or parsley. Serve warm with crusty bread.