Easy Garden Minestrone

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As a Vegetarian, minestrone has long been one of my loves. There is so much healthy goodness in it, and it couldn’t be easier to make. Soup in any form is a wonderful way to use up leftovers too. Turn mashed potatoes into potato soup, leftover broccoli and cauliflower into broccoli cheese soup, and a half-used jar of spaghetti sauce into creamy tomato soup. You can also use that half jar of spaghetti sauce to make this gorgeous Minestrone Soup!

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

GARDEN

COOKING

SWISS CHARD

HARVEST

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Spaghetti Sauce

Have you read the list of ingredients in your jar of spaghetti sauce? (I actually hope you read the ingredients in all your cans, boxes and jars of food.) The ingredients in spaghetti sauce are basically the ingredients you would as the base of your minestrone: garlic, basil, onion, oregano, olive oil, and tomatoes…all cooked down and ready to go. This cuts your cook time way down, and all that is left is to add the water, broth, and vegetables. Done!

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Speaking of vegetables, this is where it’s time to improvise. If you have had typical minestrone it often has zucchini, green beans and carrots and maybe some spinach. I love these, but my minestrone has whatever is growing in the garden or is sitting in my fridge.

For this particular day I used one chard leaf, one mustard leaf, a green onion that had fallen over, 2 broccoli leaves, 2 kale leaves, one artichoke leaf (stem only), a carrot, a bit of cabbage, and some celery.

Step 1: Chop all your vegetables into penny- or nickle-size pieces

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

This is the artichoke leaf. I removed the leaves and chopped the stems. They taste like celery with a slight artichoke flavor. Yum!

Step 2: Bring Water, Vegetables and Broth Powder to Boil

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

In a large pot, add 3 quarts water, 3 Tablespoons vegetable broth powder (or bouillon) and all your chopped vegetables. Bring it to a boil, turn down heat to medium-low and simmer for 20 minutes.

Step 3: Add Spaghetti Sauce and Pasta

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Add the spaghetti sauce and 1/2 cup of any small, bite-size pasta to the pan of simmering water. (Shown here is ditalini and my homemade vegetable broth powder that was added in step 1.) Cook for another 15 minutes until pasta is done.

Step 4: Add Cooked Dried Beans

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Use one can of beans or cook your own beforehand to use. Adding them to the end ensures that they don’t get mushy. They should absorb the heat in a matter of minutes, so don’t worry that they weren’t hot when going in. I like to use Great Northern or Kidney beans. Having an Instant Pot makes cooking beans so easy.

Step 5: Remove from heat and add a drizzle of olive oil to that pot.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Serve with a sprinkle of parmesan cheese or a dolop of pesto. Of course having some fresh sourdough bread to dip in it is even better.

Enjoy!

Full Recipe in Details

Minestrone soup is the perfect way to use whatever vegetables you have in the garden or fridge. The only other thing you need is a half-used jar of spaghetti sauce and  some bouillon or veg powder. This delicious soup is made minutes, but tastes like it has been simmering for hours.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
INGREDIENTS
  • 3 quarts water
  • 3 Tablespoons vegetable broth powder or bouillon
  • Variety of garden vegetables like cabbage, carrots, kale, chard, mustard, onion, artichoke stalks, celery, broccoli leaves (cut into nickle-size pieces)
  • 1 cup cooked dried beans
  • 1/2 cup small pasta
  • 1/2 jar spaghetti sauce
  • Olive oil
  • Parmesan Cheese (optional)
GUIDE / INSTRUCTIONS
  • 1
    Fill a pot with water
  • 2
    Add vegetable powder or bouillon.
  • 3
    Add all chopped vegetables to the pot.
  • 4
    Bring pot to a boil, then reduce heat to a simmer.
  • 5
    Simmer for 20 minutes.
  • 6
    Add spaghetti sauce, pasta, and beans.
  • 7
    Simmer another 15 minutes.
  • 8
    Remove from heat and drizzle with 1-2 Tablespoons olive oil.
  • 9
    Serve with a sprinkle of parmesan cheese.
garden minestrone soup
NOTES

Keep this soup in quart jars in the refrigerator to eat all week.

Share this recipe

Full Recipe in Details

Minestrone soup is the perfect way to use whatever vegetables you have in the garden or fridge. The only other thing you need is a half-used jar of spaghetti sauce and  some bouillon or veg powder. This delicious soup is made minutes, but tastes like it has been simmering for hours.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
INGREDIENTS
GUIDE / INSTRUCTIONS
  • 1
    Fill a pot with water
  • 2
    Add vegetable powder or bouillon.
  • 3
    Add all chopped vegetables to the pot.
  • 4
    Bring pot to a boil, then reduce heat to a simmer.
  • 5
    Simmer for 20 minutes.
  • 6
    Add spaghetti sauce, pasta, and beans.
  • 7
    Simmer another 15 minutes.
  • 8
    Remove from heat and drizzle with 1-2 Tablespoons olive oil.
  • 9
    Serve with a sprinkle of parmesan cheese.
garden minestrone soup
NOTES

Keep this soup in quart jars in the refrigerator to eat all week.

Share this recipe

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