This easy minestrone soup is one of our all-time favorite easy dinner recipes. It’s a crowd-pleasing soup that can easily be made ahead of time (hello, meal prep!) and can even be frozen for future use (hello, busy weeknights!). It’s also completely vegan and can easily be made gluten free, so it’s a great choice for those with dietary restrictions.
Our minestrone soup is made with several vegetables, 3 types of beans and plenty of herbs. We also add in pasta to make it a bit more filling, but feel free to sub with more vegetables if preferred!
One of the things I love most about this soup is how easy it is to customize. You can easily swap out just about any vegetable you have on hand. It’s great with zucchini, broccoli, green beans and so much more. The same goes for the beans. We use kidney beans, navy beans and lima beans in this recipe, but you could certainly swap with white beans or chickpeas.
When it comes to adding flavor, we love using a variety of Litehouse® Freeze Dried Herbs, including parsley, basil, oregano, thyme and garlic. They’re so much more fresh-tasting than regular dried herbs, and they’re so much easier to use (and more cost effective!) than fresh herbs. They make such a fantastic addition to soups, stews, salad dressings, and really anything else you use herbs in. Definitely one of our favorite pantry staples!
This soup takes about 45 minutes from start to finish. If it’s something you know your family will love, we suggest making a double batch and freezing any leftovers for a later date. To freeze soup, let it cool completely before transferring to an airtight container. Freeze for up to 6 months. Let the soup defrost overnight in the refrigerator, then heat over low on the stovetop until fully defrosted.
If you’re gluten free, feel free to swap in any gluten free pasta of choice. Wild rice or orzo are also fantastic additions to this soup!