Budget-Friendly Minestrone Soup
Want a soup that eats like a meal but doesn't drain your grocery budget? This budget-friendly minestrone soup checks all the boxes: hearty, flexible, and mostly pantry staples.
This version uses dried kidney beans and dried butter beans, plus vegetables and macaroni. It's cozy on day one and even better as leftovers, when the flavors have time to settle in.
What makes this minestrone truly budget-friendly
Minestrone is basically a "use what you've got" soup, and that's where the savings start. Dried beans cost less per serving than canned, and they make the broth taste richer. Veggies are easy to keep cheap too, buy what's in season, grab frozen, or use what's already in the fridge. A small handful of macaroni stretches the pot, so everyone gets a filling bowl. Store-brand pasta, broth, and spices also add up to real savings. Best part, minestrone welcomes swaps, so odds and ends don't go to waste.
Dried beans: more flavor, more servings, less money
Soak dried kidney beans and butter beans overnight, then simmer until tender. Short on time? Use a quick soak (boil, rest, then cook). Cook extra and freeze in 1 to 2-cup portions, so your next soup night is almost done before you start. Did you try our different beans recipes? If not, here are the search results for bean recipes.
Smart veggie swaps that still taste great
Frozen spinach works great and costs less than fresh in many seasons. Use broccoli stems (peeled and chopped) along with the florets. If you're out of broccoli, add extra carrot and celery for that classic soup base and a little natural sweetness.
Ingredients and prep that make cooking easy
Before the stove goes on, get your prep lined up. Chop onion, celery, and carrot into small, even pieces so they soften fast. Mince garlic and grate or finely chop ginger. Cut broccoli into bite-size pieces, and rinse spinach if it's fresh. Small pasta like macaroni is the right fit here because it cooks quickly and feels balanced in every spoonful.
For seasoning, keep it simple: salt, pepper, and Italian herbs.
A quick note on ginger in minestrone
Ginger might sound unusual, but a little goes a long way. It adds warmth and a clean, bright edge without changing the soup's overall vibe. Start small, then bump it up next time if you love it.
Step-by-step: one pot minestrone with kidney beans, butter beans, and macaroni
- Sauté onion, celery, and carrot in a little oil until they soften.
- Stir in garlic and ginger for about 30 seconds, just until fragrant.
- Add Veggies and cook until tender-crisp.
- Add cooked kidney beans and butter beans, then pour in broth or water.
- Season with salt, pepper, and Italian herbs. Simmer to build flavor.
- Stir in macaroni near the end, then fold in spinach for the last minute.
If the soup gets too thick, add a splash of water. If you want it thicker, mash a few beans against the pot and stir.
Timing tips so the pasta stays perfect
Cook macaroni in the soup only for the time on the box. For leftovers, cook pasta separately and add it to each bowl. That way it won't soak up all the broth overnight.
Make it once, eat well all week
Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently and add a little water if it thickens. Serve it with toast, a sprinkle of grated cheese (if you're not vegan), or a simple salad. Try it once, then adjust the veggies to whatever's most affordable next week.
Budget-Friendly Minestrone Soup
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Equipment
Ingredients
- 1 small-sized Onion finely chopped
- 2 small Garlic chopped or grated
- ¼ inch Ginger chopped or grated
- ¼ cup Carrot chopped
- ¼ cup celery chopped
- ¼ cup Broccoli chopped
- ¼ cup Spinach Leaves
- 2 Large Tomatoes About 2 Cups
- 1 tablespoon Tomato Ketchup or Tomato Sauce Optional, read notes.
- ¼ Cup Dry Butter Beans ½ Cup cooked or Canned Beans
- ¼ Cup Dry Red Kidney Beans ½ Cup cooked or Canned Beans
- Salt to taste
- 1 tablespoon Olive Oil
- 1 teaspoon Red Paprika
- 1 tablespoon Dry Italian Herbs Oregano, Thyme, Basil
- ½ Cup Macroni
- 2 Cups Water To Cook Beans
- 3-4 Cups Water or Vegetable Broth
Instructions
Preparing the Beans
- Rinse and soak the Beans in enough water overnight or for 2-3 hours in hot water.¼ Cup Dry Butter Beans, ¼ Cup Dry Red Kidney Beans
- Drain, add salt, and 1.5-2 cups of water to the beans.2 Cups Water
- Pressure cook or cook on the stove top until soft.
- Once done, let it cool and keep it aside.
Preparing the Soup
- In a heavy-bottom pot, add oil.1 tablespoon Olive Oil
- Once hot, add onion, garlic, and ginger and saute until translucent.1 small-sized Onion, 2 small Garlic, ¼ inch Ginger
- Now add the celery, broccoli, and carrot, and cook them for 4-5 minutes.¼ cup celery, ¼ cup Broccoli, ¼ cup Carrot
- Once they are tender, add chopped tomatoes and tomato ketchup.2 Large Tomatoes, 1 tablespoon Tomato Ketchup or Tomato Sauce
- Add ½ teaspoon of salt for the tomatoes to cook.Salt
- Cook until the tomatoes get mushy and almost form a puree.
- Add water or Broth, cooked beans, paprika powder, salt, and herbs.Salt, 1 teaspoon Red Paprika, 1 tablespoon Dry Italian Herbs, 3-4 Cups Water or Vegetable Broth
- Bring the soup to a boil.
- Once it starts boiling, reduce the stove to low, add the beans,and let it simmer for 5 minutes.
- Now add the macaroni and simmer until the macaroni is cooked. (Add macaroni just before serving, as it gets soft)½ Cup Macroni
- When the macaroni is almost cooked, fold in the spinach and cook for 1-2 minutes.¼ cup Spinach Leaves
- Switch off and serve warm.
- One can add grated cheese before serving.
Notes
- One can use any veggies.
- Any type of pasta can be used.
- I have used Tomato ketchup for that extra flavour; one can skip it completely.
- One can use gluten-free pasta to make this meal gluten-free.
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Sunday Funday, where the theme this week is Soups hosted by Mayuri Patel from Mayuri's Jikoni.
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Vegetable soup is one of my go-tos when I am trying to use up all the veg that is getting "past its best" in the refrigerator. Yours is so full of goodness, Renu! I'd love a bowl or three.
Thank You