• Melinda O'Malley Keckler

Hearty Minestrone Soup

Updated: Mar 15

This is a crowd pleasing, veggie-packed soup that's so full of flavor, even meat-lovers will not miss their favorite ingredient. The secret to this soup's special taste is oven-roasting some of the vegetables before adding them to the broth, a simple step that helps bring out the flavor from the garlic, onions, parsnips and sweet potato. The end result is a rich, saucy bowl of soup that's filling and delicious. Enjoy!

This soup is brimming with the combined flavors from eight different veggies and two types of high-protein legumes.

Hearty Minestrone Soup

By Melinda Keckler, Crinkled Cookbook

1 medium sized white onion, diced

5 cloves of garlic, sliced thin

1 cup carrots, peeled and diced

1 small parsnip, peeled and diced

1 small sweet potato, peeled and diced

1 tbsp olive oil

2 small (4-6") zucchinis, sliced and diced

2 stalks celery, diced

1 cup fresh green beans, diced into 1" slices (canned green beans work fine)

4 tsp dried oregano

4 tsp dried basil

1 tsp dried, leaf whole thyme

1 tsp garlic powder

1 tbsp salt

1 tsp fresh ground pepper

1 can 15.5 ounce can kidney beans, drained and rinsed

1 can 15.5 ounce can garbanzo beans, drained and rinsed

1/2 of one 6 ounce can tomato paste

1/2 cup mini bow-tie pasta

12 cups vegetable broth, low sodium (3, 32 ounce cartons)

Preheat oven to 425°

Line a large baking sheet with parchment paper and in a bowl combine the first six ingredients. Spread veggies on the paper and bake for 25 minutes, or until the sweet potatoes begin to brown around the edges and the garlic is fragrant.   

While those veggies are roasting, place zucchini, celery, green beans, seasonings, salt, pepper and drained canned beans into a large stockpot and add 12 cups of vegetable broth. Bring to a low simmer and cook until veggies are tender.

Add onions, parsnips, carrots, garlic and sweet potato from the baking sheet and stir to combine. Continue to simmer and add 1/2 cup bow tie pasta. Cook for another 15 minutes or until pasta is tender. Serve and enjoy!

Makes about 5 quarts of soup and leftovers are delicious.

Note: Links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to and recommend things or ingredients that I use and love.

I think it's the parsnips and sweet potato that make this minestrone SO special. Both add a rustic and slightly sweet flavor and since both are oven-roasted first, they are super tender and add to the texture of the broth, which becomes more like a sauce by the time the soup is ready to serve. I know it's tempting to use a whole can of tomato paste, but be careful not to make your broth too tomato-y. Let me know what you and your family think in the comments below. XOXO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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