Minestrone soup can be made with simple ingredients you probably have in your pantry and freezer. The soup is quick to make and can be easily adapted if you need to swap out ingredients.
I only love the minestrone soup I make.ย I use the recipe my mother has used since I was a kid.ย I have no idea where the original recipe came from. The recipe probably came from a magazine or the coupon section of the newspaper.
No other minestrone soup compares. Minestrone soup is a perfectly healthy soup that is low in calories and fat. ย This soup is full of veggies and beans that are rich source of fiber.
Minestrone is a quick soup to make when you are pressed for time. ย You can prepare this soup in about thirty minutes. ย The recipe uses canned and frozen ingredients, which makes it a very affordable meal as well.
Tips to make Minestrone Soup:
- If you don't have bacon or wish to not use bacon you can use turkey bacon or cooking oil (olive or canola).
- If you don't have onion you can use onion powder if you have that. (about 1 tsp).
- Any broth will do if you need to substitute chicken broth. A vegetable broth will work as well.
- You can use any beans you wish.
- Any pasta will be ok even if the pasta is not small like the directions say.
- Make this a low sodium soup by using low salt bacon (or leaving it out) and using my no added salt chicken broth!
Recipe

Minestrone Soup
Ingredients
- 2 thin strips of low salt bacon chopped fine
- ยฝ Vidalia onion chopped fine
- 2 teaspoon Olive Oil
- 4 cups low sodium chicken broth
- 1 32 ounce can whole tomatoes
- 1 10 ounce package of frozen mixed vegetables (example carrots, green beans, peas, corn)
- 1 cup uncooked small salad macaroni or other small pasta
- 1 teaspoon dried basil leaves
- Few grains of black pepper
- 1 10 ounce can cannellini beans drained and rinsed No added salt if available.
- 1 10 ounce can red kidney beans No added salt if available.
- Fresh parsley chopped fine
- Grated Parmesan Cheese
Instructions
- In a heavy saucepan cook bacon and oil with olive oil 2-3 minutes on medium heat until onion is translucent.
- Stir in broth, tomatoes (broken up) with juice, vegetables, macaroni, basil, and pepper.
- Bring soup to a boil of medium high heat.
- Reduce heat and simmer 10-12 minutes or until macaroni is tender.
- Stir in beans.
- Cook 2 minutes more.
- Sprinkle with parsley and cheese after portioned out.
Notes
- If you don't have bacon or wish to not use bacon you can use turkey bacon or cooking oil (olive or canola).
- If you don't have onion you can use onion powder if you have that. (about 1 tsp).
- Any broth will do if you need to substitute chicken broth. A vegetable broth will work as well.
- You can use any beans you wish.
- Any pasta will be ok even if the pasta is not small like the directions say.
Nutrition
This recipe was originally published in December of 2013. ย The post and photos have been updated.
EA-The Spicy RD says
Great recipe & I love the addition of a little bacon for extra flavor ๐ No snow at home (San Diego) for me, but my family & I are in Montana skiing right now & there is lots of snow-perfect Minestrone weather!!
Jennifer Lynn-Pullman says
Have a great time skiing!
Cynthia/What A Girl Eats says
Wow! That's an insane amount of snow you got! That soup is perfect "blizzard" food!
Melanie @ Nutritious Eats says
So much snow! It's wet and chilly here so it's still soup weather ๐ This sounds yummy!
Barbara says
Sodium went up higher than I can eat per meal. Looked great.what would you suggest removing to lower sodiumBeans?
Jennifer Lynn-Pullman says
I do need to update the post to include lower sodium options. The main ingredients giving the most salt in the broth. The recipe used chicken broth. To lower the salt content you can use low sodium broth or give my homemade chicken broth a try. Yes, also use no added salt been if you can find them. I do suggest draining and rinsing the beans if you have to purchase regular canned beans. You will wash off much of the salt, however, I can't tell you how much will be left.