Introduction: Minestrone Soup

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This minestrone soup is such a no-fuss recipe that I didn't even bother to get any pictures of me making it. There's nothing crazy here - just throwing everything together and letting it cook.

Minestrone is a tomato-y vegetable soup, perfect for when it starts getting cold outside! I make mine in a slow cooker and it works really well. You can also put it in a pressure cooker or just simmer on the stove. :)

I typically use white beans in my minestrone soup, but I didn't have any on hand this time. I decided instead to use Rancho Gordo's black calypso beans, because they were the closest texture to white beans. :D

  • 14.5 oz can diced tomatoes
  • 14.5 oz can tomato sauce
  • 3-4 cups vegetable or chicken stock
  • 1 cup dried white beans 
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • pinch of basil
  • few pinches of parsley
  • 2 cloves garlic, minced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/4 - 1/2 cup frozen spinach
  • 1-2 cups cooked pasta (optional)
  • salt and pepper to taste
  1. Chop up the onion, carrots, and celery stalks. Mince the garlic.
  2. Add the fresh vegetables to the pot and cover with the chicken stock and tomatoes.
  3. Add in the herbs, stir well.
  4. Cook! In a pressure cooker, put it in for 35 minutes at high pressure. In a slow cooker, 6-8 hours on low or 3-4 hours on high will do it. You want the beans to be nice and soft.
  5. Throw in a couple handfuls each of the frozen corn, peas and spinach - stir them in and let it simmer for a minute.
  6. If you want to add pasta, do that now.
  7. Taste test and serve! I typically add more salt and pepper right before serving.
Minestrone soup is best with a little Parmesan cheese on top and crusty bread to dip in it. It's a really filling and healthy lunch for work the next day, too.