This Minestrone Soup is the kind of bowl that warms you from the inside out. Packed with tender veggies, beans, and pasta all swimming in a hearty, savory broth. It’s comforting without being heavy, full of big flavors, and so easy to make that it quickly becomes a go-to when you want something nourishing and satisfying.
Olivia’s Personal Note
During this time of year, I really appreciate the simplicity of soups and other one-pan meals. I can make a well-balanced dinner that tastes amazing without spending all my time cooking or cleaning dishes.
I especially love Minestrone soup because it’s SO easy to make and full of filling ingredients. This recipe is incredibly versatile since all you need are fresh vegetables and basic pantry staples. You can also switch up the veggies depending on your family’s preferences or to use what’s in season.
Whenever I make this recipe, I always make crusty garlic bread with homemade garlic butter to go with it. It’s my favorite cold-weather combo!
This soup is already packed with veggies, so I’ll usually pair it with a simple arugula salad and easy homemade vinaigrette for balance and that’s it. A delicious and complete meal for the winter days!
Ingredients You’ll Need
All ingredient amounts are listed in the recipe card at the bottom of this post.
Instructions To Make This Minestrone Soup
Sauté aromatics, add tomatoes and broth:
- First, heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the chopped onions, celery, and carrots. Sauté for about 5 minutes or until the vegetables are soft and the onions are translucent.
- Then, stir in the minced garlic and cook for an additional minute or two until the garlic is fragrant.
- Pour in the crushed tomatoes and chicken broth, then stir everything well.
Add zucchini, beans, and macaroni:
- Next, add the chopped zucchini, fresh green beans, red kidney beans, white kidney beans, and Italian seasoning. Stir well to combine.
- Bring it to a boil, then reduce the heat to low. Cover the Dutch oven and allow the soup to simmer for about 10 minutes, or until the vegetables are tender.
- At this point, add the uncooked elbow macaroni and continue to simmer for an additional 15 minutes, or until the pasta is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Season and simmer:
- Season the soup with salt and pepper to taste. Let it simmer for 5 more minutes to allow the flavors to meld together.
- Serve minestrone soup hot, garnished with fresh chopped parsley and a sprinkle of freshly grated or sliced parmesan cheese.
- Add protein: Minestrone soup is hearty enough to enjoy on its own, but feel free to add extra protein if you’d like. I recommend adding cooked Italian sausage or extra-lean ground turkey, similar to my ground turkey soup with vegetables.
- Seasonal vegetables: I like to switch up the vegetables in this recipe depending on what’s in season. In the summer, I’ll use veggies like spinach, squash, corn, and cherry tomatoes. In the winter, I’ll go with hearty greens and root vegetables.
- Gluten-free: If you need this vegetarian minestrone soup recipe to be gluten-free, I suggest subbing the macaroni with your preferred gluten-free pasta. You can also omit the pasta altogether and add another can of beans, diced potatoes, or chickpeas.
More Hearty Soup Recipes
Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 sticks celery chopped
- 1 cup carrots peeled & chopped
- 4 cloves garlic minced
- 1 can (28 oz)crushed tomatoes
- 6 cups chicken broth
- 1 small zucchini chopped
- ½ cup fresh green beans chopped
- 1 can (14 oz) red kidney beans drained
- 1 can (14 oz) white kidney (cannellini) beans drained
- 1/2 teaspoon Italian seasoning
- 3/4 cup elbow macaroni
- Salt and pepper to taste
- Fresh chopped parsley for garnish
- Freshly grated and sliced parmesan cheese to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chopped onions, celery, and carrots to the pot. Sauté them for about 5 minutes or until the vegetables are softened and the onions become translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and chicken broth. Stir to combine all the ingredients in the pot.
- Add the chopped zucchini, fresh green beans, red kidney beans, white kidney beans, and Italian seasoning. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 10 minutes, or until the vegetables are tender.
- Add the uncooked elbow macaroni to the soup. Continue to simmer the soup for an additional 15 minutes or until the pasta is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
- Serve the Minestrone soup hot, garnished with fresh chopped parsley and a sprinkle of freshly grated or sliced Parmesan cheese.
Notes
- Cut the vegetables into the same size so they cook evenly.
- If fresh green beans aren’t available, frozen green beans will also work.
- Whenever I make soup, I always go with a high-quality store-bought broth, homemade chicken broth or vegetable broth for the best flavor.
- Be careful not to overcook the pasta. Wait until the last 15 minutes to add it in.
- To Store: Allow the soup to cool, then transfer it to an airtight container and store in the fridge for up to 4 days. You can store the leftover soup with or without the pasta in it.
- To Freeze: Store the soup without the pasta in a freezer-safe container and freeze for up to 3 months. Be sure to leave room for the liquid to expand as it freezes.
- To Reheat: If frozen, thaw the soup in the fridge overnight. Reheat on the stovetop over medium heat, stirring occasionally. If necessary, cook the pasta separately and add it to the soup once it’s ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This is my favorite soup in the world but the store kind has so much sodium it blows up my ankles! I am dying to try this homemade soup. So thank you for putting it on this week. I’ll let you know how I like it.
I’m so glad to hear that our homemade soup is something you’re looking forward to trying! We totally understand the struggle with store-bought options and excessive sodium. Fingers crossed our version brings you the delicious taste without the ankle surprises. Can’t wait to hear your thoughts after you give it a try! Feel free to share your feedback.
A bowl of goodness. Thanks a bunch xx
You’re so so welcome!