Minestrone Soup Recipe

This Minestrone Soup recipe features tons of fresh vegetables, hearty beans, and pasta in a flavorful tomato broth. It’s comforting, nutritious, and ready in about 30 minutes!

Course dinner, Lunch

Cuisine American

Keyword Minestrone Soup, Minestrone Soup Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 235kcal

Author Olivia Ribas

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

US Customary - Metric

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.
Use a high-quality store-bought or homemade chicken broth for the best flavor.
To make this recipe vegan, use vegetable broth and sub the parmesan for a vegan-friendly garnish.
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