Jump to recipe
Frozen Vegetable Minestrone Soup
Italianvegan

Frozen Vegetable Minestrone Soup

A hearty minestrone made almost entirely from a bag of frozen mixed vegetables, canned tomatoes, beans, and small pasta. Uses up freezer bags and pantry cans; dinner in 35 minutes, one pot.

35 minsEasy6 servings265 kcal

This is the soup for the bag of frozen mixed vegetables that's been sliding around the freezer for months. Instead of trying to cook around it, make it the star: one bag, two cans, a handful of small pasta, and you have a pot of minestrone on the table in about 35 minutes, all from things that were already in the house.

It works because frozen vegetables are essentially pre-prepped — chopped, blanched, and ready to go — and they go straight from the freezer into boiling broth without thawing. The cannellini beans and small pasta make it filling enough for dinner, and the Italian seasoning bloomed in olive oil gives it the savory base that a simple bag of veg would be missing.

Expect a thick, brothy soup full of tender vegetables, creamy beans, and little bites of pasta in a tomato-savory broth. It feeds six as a main, and it reheats beautifully, though you'll want to add a splash of broth on day two when the pasta has absorbed some.

shopping_basketIngredients

  • 2 tbsp olive oil
  • 1 medium yellow oniondiced
  • 2 cloves garlicminced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp saltplus more to taste
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beansdrained and rinsed
  • 4 cups vegetable brothlow-sodium
  • 3 cups frozen mixed vegetablesa 12 to 16 oz bag; peas, carrots, corn, and green beans are the classic mix
  • 3/4 cup small pastaditalini or elbows
  • Black pepper, to taste

Nutrition Per Serving

Calories

265

Protein

10g

Fat

5g

Carbs

43g

restaurantInstructions

1

Soften the onion

Heat the olive oil in a large pot over medium heat until it shimmers. Add the onion and cook 5 to 6 minutes, stirring occasionally, until soft and translucent at the edges.

2

Bloom the seasonings

Stir in the garlic, Italian seasoning, and salt. Cook 30 to 60 seconds, stirring constantly, just until fragrant — the garlic should smell toasty, not brown.

3

Add tomatoes, beans, and broth

Add the diced tomatoes with their juice, the cannellini beans, and the vegetable broth. Turn the heat to high and bring to a full, rolling boil.

4

Add the frozen vegetables

Pour in the frozen vegetables straight from the freezer — do not thaw. When the soup returns to a boil, reduce the heat to medium and simmer 10 minutes, until the vegetables are tender but still hold their shape.

5

Cook the pasta

Stir in the pasta and cook 8 to 10 minutes more, until the pasta is just al dente — bite a piece and check that there is no hard white center. It will keep softening as the soup sits.

6

Season and serve

Taste and add salt and black pepper. Let the soup rest 2 minutes off the heat, then ladle into bowls. Serve with crusty bread if you have it.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Don't thaw the vegetables first. Frozen vegetables go straight from the bag into boiling broth; thawed ones turn watery and mushy by the time the soup is done.
  • Add the frozen vegetables only after the broth is at a full boil. A stalled, lukewarm simmer cooks them slowly and unevenly, which is how they go soft and bland.
  • Cook the pasta just until al dente. It keeps absorbing broth off the heat, so pasta that's slightly firm at serving time will be perfect by the second bowl — and still decent on day two.
  • Bloom the Italian seasoning in the hot oil with the garlic for 30 seconds. Dried herbs release far more flavor into hot fat than they do stirred into liquid later.

swap_horizSubstitutions

  • No cannellini beans? Use the same amount of any canned white beans or kidney beans, drained and rinsed.
  • No ditalini? Any small pasta works: elbows, small shells, or orzo. In a pinch, break spaghetti into 1-inch pieces.
  • No Italian seasoning? Use 1 teaspoon dried oregano plus 1/2 teaspoon dried basil.
  • Gluten-free: use a small gluten-free pasta and check that your broth is certified gluten-free.

restaurantWhat to serve with it

Serve with crusty bread or a grilled cheese sandwich for dipping. A grating of Parmesan or a drizzle of olive oil on top is good if you don't need it dairy-free.

kitchenStorage & reheating

Cool within 2 hours and refrigerate in an airtight container for 3 to 4 days. Freezes well for up to 3 months for best quality, though the pasta softens a little on thawing — for the firmest texture, freeze the soup before adding the pasta and cook the pasta fresh when reheating. Thaw overnight in the fridge.

To reheat: Reheat in a pot over medium heat, stirring occasionally, until simmering and steaming hot throughout. The pasta will have absorbed broth overnight, so stir in a splash of broth or water to loosen it back to a soupy consistency.

Recipe FAQ

Can I use fresh vegetables instead of frozen?expand_more

Yes. Use about 4 cups of chopped fresh vegetables — carrots, zucchini, and green beans are the classic mix. Add hard vegetables like carrots with the broth since they need the full simmer, and stir in softer ones like zucchini or spinach in the last 5 minutes so they don't dissolve.

Can I add leftover cooked vegetables to this soup?expand_more

Yes. Stir in up to 2 cups of cooked or roasted vegetables in the last 3 minutes of cooking, just long enough to warm through. They'll already be seasoned, so taste the soup before adding more salt.

Is this soup spicy?expand_more

No — this soup is mild and savory, not spicy. If you like heat, add 1/4 to 1/2 teaspoon red pepper flakes with the garlic and Italian seasoning so they bloom in the oil.

Can I make this in a slow cooker?expand_more

Yes. Combine everything except the pasta in the slow cooker and cook on low for 6 hours. Stir in the pasta for the last 30 minutes on high so it doesn't turn to mush.

menu_bookHelpful guides

What can I make?

What to Make With Frozen Vegetables

Frozen vegetables cook straight from the bag into soups, stir-fries, fried rice, curries, and pasta bakes in 30 minutes or less.

arrow_forward
Food storage

How Long Does Cooked Pasta Last in the Fridge?

Cooked pasta lasts 3 to 4 days in the fridge. Here's how to store it safely, how to spot spoilage, and how to freeze it for later.

arrow_forward
Cooking problems

How to Make Chicken More Flavorful

Bland chicken is usually under-seasoned and overcooked. Salt it early, brown it well, cook to 165°F, and finish with acid, fat, or fresh herbs.

arrow_forward

You might also like...

More inspirations from your digital sous-chef.

Stale Bread Eggplant Tomato Bake
Italian

Stale Bread Eggplant Tomato Bake

timer50 mins
Crispy Cheesy Leftover Rice Arancini
Italian

Crispy Cheesy Leftover Rice Arancini

timer40 mins
Leftover Chicken Vegetable Frittata
Italian

Leftover Chicken Vegetable Frittata

timer30 mins