Soup
$0.67per plate
Prep
15 min
Soup · Minestrone
Minestrone Soup
Minestrone is the classic Italian "big soup" - a whole garden of vegetables, a can of beans, and a handful of small pasta simmered in a light tomato broth until everything is tender and comforting. It is the definition of a budget dinner: pantry beans and canned tomatoes do the heavy lifting, a little pasta makes it filling, and a bag of vegetables stretches it across the whole table for well under a dollar a bowl. It comes together in about 40 minutes on the stovetop and only tastes better the next day. Find it with the rest of our soup recipes, and if you like a cheap, vegetable-packed pot, our lentil soup and cabbage soup are two more bowls that eat like a meal.
$0.88per plate
Estimated recipe total
$5.28 · serves 6
Cook
25 min
Total
40 min
Serves
6
Recipe from Budget Plates · https://www.budgetplates.com/minestrone-soup
Equipment
- Large pot
Variations
- Add a drained can of kidney or red beans along with the cannellini for a heartier, more colorful pot.
- Use green beans, peas, potato, cabbage, or a cup of frozen mixed vegetables in place of, or alongside, the zucchini.
- Use chicken or beef broth instead of vegetable broth for a richer, non-vegetarian pot.
- Drop a parmesan rind into the pot while it simmers for a savory, restaurant-style depth.
1 How to make it
1
Soften the vegetables
Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes until they soften, then add the zucchini and garlic and cook another 2 minutes. Building this vegetable base first is what gives minestrone its deep, savory flavor.
2
Add the tomato paste, tomatoes, and broth
Stir in the tomato paste and cook it for a minute to take off the raw edge, then add the diced tomatoes with their juice, the vegetable broth, Italian seasoning, and bay leaf. Bring it up to a simmer.
3
Simmer, then add the pasta and beans
Simmer for about 10 minutes to let the flavors come together. Stir in the small pasta and the drained beans and cook another 8 to 10 minutes, until the pasta is tender. Stir now and then so the pasta does not stick to the bottom.
4
Wilt the greens and serve
Remove the bay leaf, stir in the spinach or kale, and cook just until it wilts, about 2 minutes. Taste and adjust the salt and pepper. Serve hot, topped with grated parmesan and a slice of crusty bread if you like.
2 Cheaper ingredient swaps
- Two kinds of beans. Traditional minestrone often uses two beans. Add a drained can of kidney or red beans along with the cannellini for an even heartier, more colorful pot.
- Whatever vegetables you have. Minestrone is meant to use up the crisper drawer. Green beans, peas, potato, cabbage, or a cup of frozen mixed vegetables all work in place of, or alongside, the zucchini.
- Chicken or beef broth. Vegetable broth keeps this meatless, but chicken or beef broth makes it a little richer. Use whatever you have on hand.
- A parmesan rind. Drop a parmesan rind into the pot while it simmers for a savory, restaurant-style depth, then fish it out before serving.
3 Budget tips
- Canned beans and canned tomatoes are the backbone here, so a filling, vegetable-packed pot lands well under a dollar a bowl.
- A little pasta goes a long way - half a cup of dry pasta is enough to make the whole pot eat like a meal.
- Minestrone is the perfect soup for using up odds and ends of vegetables before they go bad, which stretches your grocery budget even further.
- Cook the pasta right in the soup so you only dirty one pot and none of the starchy, flavorful cooking water goes to waste.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. The pasta keeps absorbing broth as it sits, so leftovers get thicker - loosen with a splash of broth or water when reheating.
Freezer
Minestrone freezes well, though the pasta softens. For the best texture, freeze the soup before adding pasta and stir in freshly cooked pasta when you reheat. Freeze in portions for up to 3 months.
Reheating
Reheat on the stovetop over medium heat or in the microwave until piping hot, adding a splash of broth or water to bring it back to a soupy consistency.
5 Nutrition (per serving)
Calories
210
Protein
9g
Fat
4g
Carbs
36g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is minestrone soup made of?
Minestrone is an Italian vegetable soup made of beans, a small pasta, and a mix of vegetables - here onion, carrots, celery, zucchini, and spinach - simmered in a light tomato broth with Italian herbs. There is no set recipe; it is meant to use whatever vegetables you have.
How do I keep the pasta from getting mushy?
Add the pasta near the end and cook it just until tender, and pull the pot off the heat rather than letting it sit at a hard boil. If you are making a batch for leftovers, cook the pasta separately and add it to each bowl so it does not soak up all the broth.
Can I make minestrone in a slow cooker?
Yes. Add everything except the pasta and spinach and cook on low for 6 to 7 hours or high for 3 to 4. Stir in the pasta and greens in the last 20 to 30 minutes on high, just until the pasta is tender.
Is minestrone soup healthy and filling?
It is a hearty, vegetable-forward soup with beans for protein and fiber and a little pasta for staying power, which makes a bowl filling on its own. Nutrition estimates are on this page; they are general information, not medical advice.
How is $0.88 a plate figured?
The whole pot is about $5.28 for six servings, so roughly $0.88 each. Pantry beans, canned tomatoes, and a handful of pasta keep it one of the cheapest dinners we make.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
Feeding a crowd tonight? This one is also part of our Easy Family Dinner Recipes collection.
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