Sandra Hearty garden vegetables and aromatic herbs elevate this minestrone soup to a comforting classic you’ll always want in your weekly meal rotation. It’s delicious with warm rosemary focaccia, a crisp arugula salad, shaved Parmesan, a light red wine; in fact most things.
Joanna Gaines Minestrone Soup Recipe Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups cooked white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta (elbows, shells, or orecchiette)
- 1/2 cup chopped fresh parsley
- Red pepper flakes (to taste)
- Grated Parmesan cheese (optional, for serving)
How To Make Joanna Gaines Minestrone Soup Recipe
- Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Toss in the diced onion, carrots, and celery, seasoning them with the sea salt and several generous grinds of black pepper. Stir occasionally for about 8 minutes until the vegetables begin to soften and smell wonderfully savory.
- Build the broth: Add the grated garlic to the pot and stir for just a minute until fragrant, then pour in the diced tomatoes, beans, and vegetable broth. Toss in the chopped green beans, bay leaves, oregano, and thyme. Bring the mixture to a gentle boil, then cover and let it simmer away for 20 minutes to allow the flavors to deepen.
- Cook the pasta: Stir in the small pasta shapes and continue to cook the soup uncovered for another 10 minutes. This allows the pasta to reach that perfect al dente texture while the starch from the noodles helps to slightly thicken the broth.
- Finish and season: Once the pasta is tender, remove the bay leaves and give the soup a taste, adding more salt or pepper if needed. Stir in the fresh parsley and a pinch of red pepper flakes for a bit of cheeky heat.
- Serve: Ladle the steaming soup into deep bowls and top with a generous dusting of grated Parmesan cheese if you’re feeling indulgent. Bring it to the table and enjoy it while it’s hot.
Recipe Tips
- How to get the best vegetable texture: Sauté your mirepoix (onion, carrot, celery) until tender-crisp before adding the liquid; this prevents the vegetables from turning into mush during the longer simmering stage.
- Why use small pasta shapes: Shapes like ditalini, shells, or small elbows are best because they fit perfectly onto a spoon alongside the beans and vegetables, ensuring you get a balanced bite every time.
- How to enhance the broth flavor: If you have a Parmesan rind in your fridge, toss it into the pot along with the bay leaves while the soup simmers; it adds an incredible savory depth that you can’t get from salt alone.
- Best way to handle beans: If using canned beans, be sure to rinse them thoroughly to remove the metallic-tasting liquid from the can, which keeps your soup broth clear and bright.
What To Serve With Joanna Gaines Minestrone Soup Recipe?
This Joanna Gaines Minestrone Soup Recipe is a wholesome, vegetable-forward meal that needs a rustic pairing! A loaf of Warm Rosemary Focaccia is the classic choice for dipping into the herb-infused broth. For a lighter touch, a crisp Italian Garden Salad with a lemon vinaigrette adds a lovely acidity that contrasts with the savory soup! A glass of Chilled Pinot Grigio or a Sparkling Mineral Water pairs wonderfully with the fresh garden flavors.
How To Store Joanna Gaines Minestrone Soup Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that the pasta will continue to soak up the broth as it sits, so you may need to add a splash of water or broth when reheating.
- Reheat: Warm gently on the stove over low heat until steaming. Avoid boiling it too vigorously, which can cause the pasta to become overly soft.
- Freeze: It is best to freeze the soup before adding the pasta. When you’re ready to eat, thaw the soup, bring it to a boil, and drop in fresh pasta to cook. This prevents the noodles from becoming gummy.
Joanna Gaines Minestrone Soup Recipe Nutrition Facts
- Calories: 210 kcal
- Total Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg (without Parmesan)
- Sodium: 820 mg
- Total Carbohydrates: 34 g
- Protein: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Combine everything except the pasta and parsley in the slow cooker and cook on low for 6 to 8 hours. Add the pasta during the last 30 minutes of cooking.
This is a very versatile recipe. You can easily add diced zucchini, spinach, or kale. If using leafy greens like spinach, stir them in at the very end when you add the parsley.
Yes, as long as you omit the optional Parmesan cheese or use a vegan alternative, the base of this soup is entirely plant-based and vegan-friendly.
Try More Recipes:
- Joanna Gaines Chicken and Wild Rice Soup Recipe
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Tortilla Soup Recipe
Joanna Gaines Minestrone Soup Recipe
Description
A classic, garden-fresh Italian soup packed with protein-rich beans, tender vegetables, and small pasta in a savory herb broth.
Ingredients
Instructions
- Sauté onion, carrots, and celery in oil for 8 minutes until softened.
- Add garlic, tomatoes, all beans, broth, and dried herbs; simmer covered for 20 minutes.
- Stir in pasta and cook uncovered for 10 more minutes until tender.
- Season with salt, pepper, and red pepper flakes to taste.
- Serve garnished with fresh parsley and grated Parmesan.
Notes
- If the soup gets too thick after sitting, add a splash of broth to loosen it.
- Use fire-roasted tomatoes for a deeper, smokier flavor.
- Freshly grated Parmesan makes a significant difference in the final taste.
