Grab a fuzzy blanket, start a fire, and make a batch of this Healthy Minestrone Soup! It's easy to whip up, full of wholesome ingredients, and has all of your favorite Italian flavors - garlic, thyme, red pepper, parsley, and fire roasted tomatoes! This recipe can be made on the stovetop in about an hour or in the pressure cooker in less than 20 minutes. Personally, I love cooking it low and slow so my kitchen fills with all of the amazing flavors! It's a great vegetarian option that is loaded with hearty vegetables, and nourishing ingredients.
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🍴 Ingredients & Notes
Vegetables & Beans
- Chopped Green Beans - You can use fresh or frozen!
- Carrots - Chopped into bite sized pieces
- Celery - Chopped into bite sized pieces
- Sweet Onion - Diced
- Red Kidney Beans - Rinsed & drained. I used the brand Eden.
- Great Northern Beans - Rinsed & drained. You can substitute with Cannellini beans!
Bean Tips
- Make sure to thoroughly rinse and drain your beans.
- My favorite brand of canned organic beans is Eden. They have extremely high standards, and an extensive cooking process. Eden also uses BPA-Free lining on all of their cans! They soak their beans overnight and pressure cook all of their beans before packaging! This extensive process helps to reduce something called lectins. Lectins are proteins found in beans, and other foods. They can be difficult to digest, which is essentially what causes gas and bloating when beans aren’t prepared properly. Pressure cooking them will help to make them more easily digestible!
- If you don't like great northern beans, feel free to use two cans of red kidney beans! (Or vice versa.)
- Don't like beans? See the "Vegetable Swaps & Add-Ins" section for more vegetable ideas!
Broth
- Roasted Diced Tomatoes
- Chicken Broth - I used Kettle & Fire Chicken Bone Broth, but any chicken or vegetable broth will work for this recipe.
- Water
Spices
- Fresh Parsley
- Garlic - Minced You can substitute with 1 teaspoon garlic powder.
- Salt
- Black Pepper
- Dried Thyme - You can also use fresh thyme if you have it!
- Bay Leaf
Vegetable Swaps & Add-Ins
- Zucchini - Zucchini is one of those amazing vegetables that goes well in almost every soup recipe. I would peel, and cut into quarter size pieces.
- Spinach or Kale - Want more greens? Either option would be great in this recipe! I personally love using spinach, but I would recommend stirring it in at the end - it doesn't take long to cook! Kale takes a bit longer, so add it into the pressure cooker with the rest of the vegetables, or halfway through on the stovetop.
- Potatoes - If you're not planning on adding in pasta at the end, small peeled, cubed potatoes are delicious in Minestrone! (Also great if you want to skip the beans!) Potatoes add a little more bulk to the soup.
- Yellow Squash - I love yellow squash, especially for more of a summer version of this recipe!! Peel, and chop into quarter size pieces.
- Green Peas - In my Instant Pot Minestrone recipe, I use green peas! They're delicious, but totally optional.
Gluten-Free Pasta Suggestions
I personally love adding gluten-free pasta to Minestrone! The Whole Foods brand makes delicious chickpea pasta shells that are organic, and only have ONE ingredient – chickpeas. A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels! If you’re not a Whole Food’s shopper, my other favorite brands are Tolerant and Jovial! For this recipe I used Jovial's Elbows! I love using smaller noodles like shells, elbows, or penne for Minestrone.
🍴 Step by Step Instructions
Sautéing the Onions & Garlic
- Start by turning your pot to a medium/high heat. (Sauté setting on pressure cooker.) Add about a tablespoon of coconut oil, olive oil, or avocado oil.
- Once the pot has warmed up, add your diced onions. Stir continuously until they start to turn translucent. Then add your minced garlic, and stir for another minute. (If you're using garlic powder, skip this step.)
Adding the Vegetables, Herbs & Spices
- Next, add in your chopped carrots and celery. Continuing stirring for a couple minutes, then add in your salt, black pepper, dried thyme, and parsley. (If you're using garlic powder, add it in now too!)
- Stir until the flavors become fragrant - about a minute or two. If you're using a pressure cooker, turn the sauté setting off while you add the broth and vegetables. If you're using a pot on the stovetop, turn your heat to medium/low while you're adding the broth and vegetables.
Broth & Vegetables
- Next, pour in the chicken broth, water, and roasted tomatoes. Stir well, make sure the garlic and onions are not stuck to the bottom of the pot. (Especially if you're using a pressure cooker!
- Then add in the rinsed and drained red kidney beans, great northern beans, and any other vegetables you decide to add in. Stir well.
Cooking in Pressure Cooker or Stovetop
- Last, place the bay leaf on top! For pressure cooker, set to high for 15 minutes. (If you overcook the vegetables and beans will get mushy.) If you're cooking the soup on the stovetop, place the cover on top and turn up to medium/high heat until it begins to boil. Once it's boiling, turn to medium/low and let simmer for about 45-60 minutes.
- It's ready to serve when the vegetables are tender!
- If you used the pressure cooker, make sure to release the pressure before removing the lid.
Serving Minestrone Soup
- Serve as is, or with some gluten-free pasta! I like adding the pasta in as I serve the soup. If you store the pasta in the soup, it will get mushy. (Especially gluten-free pasta.) You can also top with fresh chopped parsley, basil, or a little grated cheese! Enjoy!
Frequently Asked Questions
Is this Minestrone recipe Vegan?
Technically it's considered Vegetarian because I did use chicken broth, but you can easily swap that out for a vegetable broth!
How do I make this recipe Paleo friendly?
You can easily make this recipe Paleo friendly by swapping out the beans for more vegetables! See the "Vegetable Swaps & Add-In's" section for more details!
Can I add chicken to this Minestrone Recipe?
Yes, of course! I would recommend cooking chicken breast separately, and chopping it into bite sized cubes. Stir in the cubed chicken in once the soup is ready. You could also make shredded chicken, and add to your bowl when serving the soup.
What should I serve with my Minestrone Soup?
- Paleo Garlic Herb Bread - One of my ALL TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
- Gluten-Free Focaccia Bread - Another delicious bread recipe that you will love! I usually slice mine into long strips which are perfect for dipping in soup.
- Paleo Garlic Herb Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
- Fresh Basil or Parsley - There can never be enough herbs! I love adding fresh basil or parsley from the garden on my Minestrone.
- Freshly grated cheese - I usually don't have dairy, but I can tolerate small amounts. Freshly grated cheese tastes incredible on this soup. It adds a nice salty flavor!
- Extra Virgin Olive Oil - Would I even be Italian if I didn't suggest this? In our house we drizzle a little EVOO on almost every dish!
How to store & reheat leftovers
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!) Remember to store pasta separately, or else it will get soggy. Add to soup when serving.
More Soup Recipes!
- Sweet Potato Curry Soup with Ginger Meatballs
- Instant Pot Taco Soup
- Easy No-Bean Pumpkin Chili
- Veggie Loaded Beef Chili
- Instant Pot Minestrone Soup
- Creamy Butternut Squash Soup
- Thai Red Curry Chicken Soup
Recipe
Healthy Minestrone Soup
Grab a fuzzy blanket, start a fire, and make a batch of this Healthy Minestrone Soup! It's easy to whip up, full of wholesome ingredients, and has all of your favorite Italian flavors - garlic, thyme, red pepper, parsley, and fire roasted tomatoes! This recipe can be made on the stovetop in about an hour or in the pressure cooker in less than 20 minutes. Personally, I love cooking it low and slow so my kitchen fills with all of the amazing flavors! It's a great vegetarian option that is loaded with hearty vegetables, and nourishing ingredients.
Equipment
- Pressure Cooker or Large Pot
Ingredients
Broth
- 2 28 ounce Cans Roasted Diced Tomatoes
- 2 Cups Chicken Broth
- 2 Cups Water
Vegetables & Beans
- 4 Cups Chopped Green Beans You can use fresh or frozen!
- 2 Cups Carrots - Chopped into bite sized pieces
- 2 Cups Celery - Chopped into bite sized pieces
- 1 Sweet Onion - Diced
- 1 15 ounces Red Kidney Beans, rinsed & drained. I used the brand Eden.
- 1 15 ounces Great Northern Beans, rinsed & drained. You can substitute with Cannellini beans!
Spices
- ½ Cup Fresh Parsley
- 3-4 Cloves of Garlic - Minced You can substitute with 1 teaspoon garlic powder.
- 1+ ½ Teaspoons Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Dried Thyme
- 1 Bay Leaf
Instructions
Sautéing the Onions & Garlic
- Start by turning your pot to a medium/high heat. (Sauté setting on pressure cooker.) Add about a tablespoon of coconut oil, olive oil, or avocado oil.
- Once the pot has warmed up, add your diced onions. Stir continuously until they start to turn translucent. Then add your minced garlic, and stir for another minute. (If you're using garlic powder, skip this step.)
Adding the Vegetables, Herbs & Spices
- Next, add in your chopped carrots and celery. Continuing stirring for a couple minutes, then add in your salt, black pepper, dried thyme, and parsley. (If you're using garlic powder, add it in now too!)
- Stir until the flavors become fragrant - about a minute or two. If you're using a pressure cooker, turn the sauté setting off while you add the broth and vegetables. If you're using a pot on the stovetop, turn your heat to medium/low while you're adding the broth and vegetables.
Broth & Vegetables
- Next, pour in the chicken broth, water, and roasted tomatoes. Stir well, make sure the garlic and onions are not stuck to the bottom of the pot. (Especially if you're using a pressure cooker!
- Then add in the rinsed and drained red kidney beans, great northern beans, and any other vegetables you decide to add in. Stir well.
Cooking in Pressure Cooker or Stovetop
- Last, place the bay leaf on top! If you're using the pressure cooker, set to high for 15 minutes. (If you overcook the vegetables and beans will get mushy.) If you're cooking the soup on the stovetop, place the cover on top and turn up to medium/high heat until it begins to boil. Once it's boiling, turn to medium/low and let simmer for about 45-60 minutes.
- It's ready to serve when the vegetables are tender!
- If you used the pressure cooker, make sure to release the pressure before removing the lid.
Serving Minestrone Soup
- Serve as is, or with some gluten-free pasta! I like adding the pasta in as I serve the soup. If you store the pasta in the soup, it will get mushy. (Especially gluten-free pasta.) You can also top with fresh chopped parsley, basil, or a little grated cheese! Enjoy!
Notes
Vegetable Swaps & Add-In's -
- Zucchini - Zucchini is one of those amazing vegetables that goes well in almost every soup recipe. I would peel, and cut into quarter size pieces.
- Spinach or Kale - Want more greens? Either option would be great in this recipe! I personally love using spinach, but I would recommend stirring it in at the end - it doesn't take long to cook! Kale takes a bit longer, so add it into the pressure cooker with the rest of the vegetables, or halfway through on the stovetop.
- Potatoes - If you're not planning on adding in pasta at the end, small peeled, cubed potatoes are delicious in Minestrone! (Also great if you want to skip the beans!) Potatoes add a little more bulk to the soup.
- Yellow Squash - I love yellow squash, especially for more of a summer version of this recipe!! Peel, and chop into quarter size pieces.
- Green Peas - In my Instant Pot Minestrone recipe, I use green peas! They're delicious, but totally optional.
Nutrition
Serving: 1gCalories: 99kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 946mgPotassium: 724mgFiber: 7gSugar: 11gVitamin A: 8800IUVitamin C: 38mgCalcium: 118mgIron: 3mg
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After you make this Healthy Minestrone Soup, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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I made it on the stove top, and my whole family loved it! Thanks for the recipe.
That's my personal favorite way to cook this recipe! So glad you enjoyed it. (: