This hearty and veggie packed minestrone soup is one of my favorite cozy meals to make during soup season!
Soup season is the best season! Although, it’s still in the 90’s here in Texas. I’m so ready for some cooler weather and fall recipes so it hasn’t stopped me. This minestrone soup is a recipe I make on repeat all fall and winter long. It’s so comforting and makes for great leftovers.
Other soup recipes you will love:
- Lemon chicken soup
- Slow cooker creamy chicken tortilla soup
- Healthy & spicy egg roll soup
- Butternut squash & apple soup
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- Yield: 4–6 servings 1x
2 tbsp olive oil
1 yellow onion, chopped
3 stalks celery, sliced
4 carrots, peeled & sliced
3 cloves garlic, minced
4 cups vegetable broth
1 (15 oz) crushed tomatoes
2 tbsp tomato paste
1 (15 oz) can kidney beans, drained and rinsed
pinch of red pepper flakes
1 tsp Italian seasoning
1 tsp Trader Joe’s green goddess seasoning (or 1 more tsp Italian seasoning)
2 bay leaves
salt and pepper to taste
1 cup small macaroni pasta
2 tbsp fresh chopped basil, plus more for topping
shredded or grated parmesan for topping
In a large pot over medium heat add oil, onion, celery and carrots. Sauté 4-5 minutes.
Add garlic and cook for 1 minute. Then add broth, crushed tomatoes, tomato paste, kidney beans, red pepper flakes, Italian seasoning, green goddess seasoning, salt, pepper and bay leaves.
Bring to a boil then reduce heat and let simmer for 15 minutes.
Bring to a boil again then add macaroni. Boil for 6-7 minutes, stirring occasionally.
Add basil and ladle into bowls. Top with more basil and parmesan.
*This soup makes for great leftovers. However, I would suggest having some extra broth to liquify it when you reheat it. The macaroni absorbs a lot of the liquid over night.