As soon as the crisp fall air starts rolling in you better believe soup is on the menu! It’s a great way to pack in all those nutrient dense veggies for picky eaters and easily fills hungry tummies! It’s fully loaded with hearty ingredients that you can feel good about feeding your family!
This minestrone soup is one of our families favorite recipes. I’ve been making it for years and it’s always a hit! I hope it warms your families tummies this season as much as it does ours.
My husband and kiddos are not big fans of soup, I however could eat it for every meal. To me its the easiest way to get in all those veggie servings and it’s so versatile. This recipe is one that EVERYONE in our house enjoys. It’s hearty, filling and full of flavor. It is a bit of a labor or love but well worth it!!
I like to use my Le Creuset dutch oven for this dish. I like the 5 1/2 quart for our family of 5 but you could go bigger if needed. I would not go any smaller though. This is an investment kitchen item but one I have not once regretted. I use it almost daily and it still looks brand new!!
Can I make baked Minestrone Soup in the instant pot?
You could easily convert this recipe to the stove top or instant pot as well. Baked really seals in all the flavors but if you’re in a hurry there are options. Here is the quick Instant Pot version.
- If you haven’t already purchased an Instant Pot go do that now. Shop here.
- Sauté oil, onion and garlic on sauté setting with lid off, stirring frequently until fragrant.
- Add stew meat and salt and pepper.
- Continue to sauté until meat is well browned.
- Add remaining ingredients except for beans and zucchini. Close lid securely and hit “soup” setting.
- When timer goes off, release pressure manually.
- Add beans and zucchini and cook for an additional 2 minutes.
- When done release steam and remove lid. Give it a good stir.
- Serve with parmesan cheese and enjoy!
Baked Minestrone Soup
- 2 Tbsp olive oil
- 1 ½ pounds stew meat (chuck) cut into 1 inch pieces
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 1 quart beef broth
- 1 ½ cups water
- 1 ½ tsp Italian seasoning
- 3 tbsp better than bouillon beef base
- 1 28 oz can crushed fire-roasted tomatoes with juice
- 1 can medium black olives whole, drained
- 2 15 oz can great northern or any other white beans with juice
- 2 cups carrots thinly sliced
- 1 cup dry whole wheat mini bowtie pasta any small pasta will do
- 2 cups small zucchini ripple sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- fresh parmesan or romano cheese shredded to top
Preheat oven to 400 degrees.
In a large dutch oven, heat oil over medium heat. Add stew meat, onion, celery, garlic and salt and pepper. Sauté until fragrant.
Stir to coat well until meat is browned.
Place uncovered in pre heated oven and bake 20 minutes, stirring a couple times.
Reduce heat to 350 degrees and add broth, bouillon water and Italian seasoning.
Cover and bake about one hour or until meat is tender.
Remove from oven and add tomatoes, carrots, olives and beans. Stir. Return to oven and continue to bake for another 20 minutes
Meanwhile cook pasta according to package directions and set aside.
Remove fro oven and add zucchini slices. Bake for 20 minutes longer.
Once vegetables are tender, adjust seasonings and serve in individual bowls with a scoop of cooked pasta and sprinkle with parmesan cheese.
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