Pioneer Woman Minestrone Soup​

This easy and delicious Pioneer Woman Minestrone Soup is a hot, hearty meal perfect for any day of the week. Packed with fresh vegetables, tender pasta, and savory beans, it’s both nutritious and comforting. You can easily swap ingredients based on what you have, making it a flexible and simple dish to enjoy anytime!

Ingredients Needed

• 2 whole zucchini, halved, cut into strips, then cubed
• 2 whole summer squash, halved, cut into strips, then cubed
• 8 oz white mushrooms, stems removed and quartered
• 2 tbsp olive oil (for roasting veggies)
• Kosher salt, to taste
• 2 tbsp olive oil (for cooking)
• 2 whole carrots, washed and sliced
• 1 medium onion, diced
• 3 stalks celery, sliced (with leaves)
• 8 cups low sodium chicken broth
• 2 cans (15 oz each) cannellini beans, rinsed
• 1 cup (heaping) cut green beans, fresh or frozen
• 1 1/2 cups medium or small pasta shells, uncooked
• 1 can (14.5 oz) diced tomatoes with juice
• Salt and pepper, to taste
• 1/4 tsp turmeric (optional)
• Parmesan cheese, shaved, for serving

How To Make Minestrone Soup​

1. Preheat Oven: Set to 500°F.
2. Roast Vegetables: Toss zucchini, summer squash, and mushrooms with 2 tbsp olive oil and kosher salt. Spread out on two sheet pans and roast for 5-10 minutes, until browned. Set aside.
3. Cook Base: In a large pot, heat 2 tbsp olive oil over medium heat. Add carrots, onions, and celery. Stir and cook for about 3 minutes.
4. Simmer Broth: Add chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add Beans & Veggies: Stir in cannellini beans and green beans. Cook for 5 minutes. Add pasta and cook for another 5 minutes.
6. Add Tomatoes & Season: Add diced tomatoes with juice. Stir and cook for 5 more minutes. Taste and adjust seasoning with salt, pepper, and turmeric if using.
7. Combine Roasted Veggies: Add the roasted zucchini, squash, and mushrooms at the end. Stir and simmer for a few minutes to heat through.
8. Serve: Ladle soup into bowls. Top with shaved Parmesan cheese and serve with crusty Italian bread.

Recipe Tips

• Don’t Overcrowd the Vegetables: When roasting the zucchini, squash, and mushrooms, make sure to spread them out on separate sheet pans. Overcrowding can prevent them from browning properly, which adds flavor and texture.
• Adjust the Liquid: If the soup gets too thick as it simmers, add extra broth or water to reach your desired consistency. It’s better to start with less liquid and add more if needed.
• Cook Pasta Separately: If you’re planning to have leftovers, cook the pasta separately and add it to the soup when serving. This helps the pasta from absorbing too much liquid and becoming mushy.
• Season Gradually: Taste the soup before adding salt and pepper. Start with a pinch and gradually adjust until it reaches your preferred flavor. You can always add more, but you can’t take it out!
• Use Fresh or Frozen Green Beans: Fresh green beans work great, but if you’re using frozen, make sure to thaw them before adding them to the soup. This ensures they cook evenly and maintain their texture.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover minestrone soup cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3-4 days.
• Freeze: If you want to freeze the soup, let it cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it up on the stove.
• Reheating: Reheat the soup on the stove over medium heat, stirring occasionally, until hot. Add a little broth or water if it thickens too much. Alternatively, you can reheat in the microwave in 1-2 minute intervals, stirring in between.

Nutrition Facts

• Calories: 120
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 710mg
• Potassium: 530mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 4g

More Pioneer Woman Recipes:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup

Pioneer Woman Minestrone Soup​

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Soups Recipe Keys: P Pioneer Woman Minestrone Soup​

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesServings:4 servingsCalories:120 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Pioneer Woman Minestrone Soup is a hot, hearty meal perfect for any day of the week. Packed with fresh vegetables, tender pasta, and savory beans, it’s both nutritious and comforting. You can easily swap ingredients based on what you have, making it a flexible and simple dish to enjoy anytime!

Ingredients

• 2 whole zucchini, halved, cut into strips, then cubed
  
• 2 whole summer squash, halved, cut into strips, then cubed
• 8 oz white mushrooms, stems removed and quartered
  
• 2 tbsp olive oil (for roasting veggies)
  
• Kosher salt, to taste
  
• 2 tbsp olive oil (for cooking)
  
• 2 whole carrots, washed and sliced
• 1 medium onion, diced
  
• 3 stalks celery, sliced (with leaves)
  
• 8 cups low sodium chicken broth
  
• 2 cans (15 oz each) cannellini beans, rinsed
  
• 1 cup (heaping) cut green beans, fresh or frozen
  
• 1 1/2 cups medium or small pasta shells, uncooked
  
• 1 can (14.5 oz) diced tomatoes with juice
  
• Salt and pepper, to taste
  
• 1/4 tsp turmeric (optional)
  
• Parmesan cheese, shaved, for serving

Instructions

1. Preheat Oven: Set to 500°F.
   
2. Roast Vegetables: Toss zucchini, summer squash, and mushrooms with 2 tbsp olive oil and kosher salt. Spread out on two sheet pans and roast for 5-10 minutes, until browned. Set aside.
   
3. Cook Base: In a large pot, heat 2 tbsp olive oil over medium heat. Add carrots, onions, and celery. Stir and cook for about 3 minutes.
   
4. Simmer Broth: Add chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
   
5. Add Beans & Veggies: Stir in cannellini beans and green beans. Cook for 5 minutes. Add pasta and cook for another 5 minutes.
   
6. Add Tomatoes & Season: Add diced tomatoes with juice. Stir and cook for 5 more minutes. Taste and adjust seasoning with salt, pepper, and turmeric if using.
   
7. Combine Roasted Veggies: Add the roasted zucchini, squash, and mushrooms at the end. Stir and simmer for a few minutes to heat through.
   
8. Serve: Ladle soup into bowls. Top with shaved Parmesan cheese and serve with crusty Italian bread.

Notes

• Don’t Overcrowd the Vegetables: When roasting the zucchini, squash, and mushrooms, make sure to spread them out on separate sheet pans. Overcrowding can prevent them from browning properly, which adds flavor and texture.
• Adjust the Liquid: If the soup gets too thick as it simmers, add extra broth or water to reach your desired consistency. It’s better to start with less liquid and add more if needed.
• Cook Pasta Separately: If you’re planning to have leftovers, cook the pasta separately and add it to the soup when serving. This helps the pasta from absorbing too much liquid and becoming mushy.
• Season Gradually: Taste the soup before adding salt and pepper. Start with a pinch and gradually adjust until it reaches your preferred flavor. You can always add more, but you can’t take it out!
• Use Fresh or Frozen Green Beans: Fresh green beans work great, but if you’re using frozen, make sure to thaw them before adding them to the soup. This ensures they cook evenly and maintain their texture.

Keywords:Pioneer Woman Minestrone Soup​