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Pioneer Woman Minestrone Soup

Pioneer Woman Minestrone Soup - recipe card
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This hearty minestrone soup is packed with tender vegetables, creamy cannellini beans, and al dente pasta in a rich, herb-kissed tomato broth. It’s a one-pot meal that’s both rustic and refined, perfect for a cozy weeknight dinner or meal prep.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 small zucchini, diced (about 1 cup)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (15 oz) diced tomatoes with their juices
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 3/4 cup small pasta (such as ditalini or elbow macaroni)
  • 2 tbsp freshly chopped parsley, for garnish
  • 1/4 cup grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften and turn translucent, about 3 minutes.
  2. Add the carrots, celery, and a pinch of salt. Cook, stirring, for 4-5 minutes, until the vegetables start to soften and the onions are lightly golden at the edges.
  3. Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
  4. Add the zucchini and green beans. Cook for 2-3 minutes, stirring occasionally, to begin softening them.
  5. Pour in the diced tomatoes and their juices. Stir to scrape up any browned bits from the bottom of the pot—this is where flavor lives.
  6. Add the vegetable broth, dried basil, oregano, thyme, bay leaf, kosher salt, and black pepper. Stir to combine.
  7. Bring the soup to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 15 minutes, until the vegetables are tender and the flavors have melded.
  8. Stir in the cannellini beans and pasta. Simmer uncovered, stirring occasionally, until the pasta is al dente, about 10-12 minutes. Check the package for exact time and taste the pasta—it should be tender but still have a slight bite.
  9. Taste the soup and adjust seasoning with more salt and pepper if needed. Remove the bay leaf.
  10. Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve hot.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days. The pasta will continue to absorb liquid; add a splash of broth or water when reheating to thin it back out. Freezing: Freeze without the pasta for up to 3 months (add fresh cooked pasta when serving). To reheat, warm on the stovetop over medium heat, stirring, until hot, about 10 minutes, or in the microwave in 1-minute intervals.

Nutrition

Keywords: minestrone soup, Italian soup, vegetable soup, bean soup, pasta soup, tomato soup, healthy soup, one pot meal, winter soup, comfort food, pioneer woman style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-minestrone-soup-recipe/