Minestrone Soup Recipe
- Feb 12
- 1 min read
A hearty, nourishing soup made entirely from pantry staples. Perfect for stretching your food budget while feeding your family well.
Prep Time: 5 min | Cook Time: 25 min | Serves: 6 | Cost Per Serving: ~$1
Ingredients
1 cup dried pasta (macaroni, shells, or broken spaghetti)
1 can (15 oz) diced tomatoes (with juice)
1 can (15 oz) mixed vegetables (or green beans, carrots, or corn)
1 can (15 oz) beans (kidney, cannellini, or pinto), drained & rinsed
4-5 cups water
1 tbs olive oil (optional)
1-2 tsp dried Italian seasoning (or dried basil/oregano)
½ tsp garlic powder (optional)
Salt & pepper to taste (optional)
Instructions
Start the base
In a large pot, add water, diced tomatoes (with juice), and oil if using. Bring to a gentle boil.
Add Ingredients
Stir in canned vegetables and beans. Reduce heat and simmer for 10 minutes.
Add dried pasta and seasonings. Simmer uncovered for 10-12 minutes, stirring occasionally.
Finish
Cook until pasta is tender. Add more water if soup gets too thick.
Serve
Taste and adjust seasoning if needed.
Pantry Tips
Use what you have
No pasta? Use ½ cup rice instead.
Extra protein: Add canned chicken if available.
Lower sodium: Choose no‑salt‑added cans and skip added salt.
Stretch it: Add extra water to make more servings.
~220 CALORIES | 10g PROTEIN | 8g FIBER | 2g FAT
STORAGE: Refrigerate up to 5 days • Freezes well up to 3 months