Minestrone Soup Recipe

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This minestrone soup recipe is easy to make in 30 minutes! This flavorful minestrone is loaded with veggies, beans and noodles making it a healthy and hearty soup perfect for any time of the year!

a bowl of Minestrone Soup Recipe with a spoon


Nothing beats a cozy bowl of classic minestrone soup! It’s hearty and healthy, light and flavorful.

In this minestrone recipe, vegetables, beans and noodles are cooked in a delicious tomato-based broth that’s infused with herbs and spices. It’s easy to make in 30 minutes on the stovetop, or you can cook it in the crockpot.

Serve with a side of crusty french bread or no knead bread for a complete meal loaded with nutrients!

a bowl of Minestrone Soup with a spoon

Minestrone Soup Recipe: Ingredients & Substitutions

overhead photo of the ingredients in this Minestrone Soup recipe
  • Onion. yellow, white and red onions are all great choices.
  • Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It’s totally customizable.
  • Olive Oil. Avocado oil or canola oil are good substitutes.
  • Elbow Macaroni. Use your favorite pasta if you don’t have any elbow macaroni on hand.
  • White Beans/Kidney Beans. Choose your favorite beans.
  • Baby Spinach. up to half of the spinach can be substituted with kale in this recipe, if desired.
  • Chicken Broth. Vegetable broth works great in place of chicken broth.
  • Parmesan cheese. Romano cheese works well too.
Minestrone Soup in a pot with a ladle

How to Make Minestrone Soup

We’ll walk thorugh how to make minestrone step-by-step, and don’t forget to watch the video.

Begin by cooking the onion, celery, carrots, olive oil and garlic to a in a large stockpot until the vegetables begin to soften (5-10 minutes).

Then, add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.

Next, add the diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring the mixture to a boil.

Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.

After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).

At this point, I suggest tasting and adjusting the seasonings (specifically salt and pepper) to your liking.

The amount of salt depends greatly on the salt content of your broth. Start with 1 tsp and add more according to your own tastes.

Minestrone Soup in a pot with a wooden spoon

Serve

Serve the minestrone soup warm garnished with parmesan cheese and fresh parsley or basil.

This minestrone pairs well with these recipes:

Minestrone Soup in a pot with a ladle

Store/Freeze

Store this minestrone soup recipe in an airtight container in the refrigerator for up to 1 week. Or in the freezer for up to 2 months. 

Minestrone Soup in a bowl with a spoon

Minestrone Soup Recipe FAQS

Does minestrone soup contain potatoes?

Traditional minestrone does not usually contain potatoes.

Does minestrone soup contain pasta?

Yes, minestrone contains pasta – usually small shapes like elbow macaroni.

Can I double this recipe?

Yes, you can double this recipe if you would like!

a bowl of Minestrone Soup

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Minestrone Soup Recipe

Laura
This minestrone soup recipe is easy to make in 30 minutes! This flavorful minestrone is loaded with veggies, beans and noodles making it a healthy and hearty soup perfect for any time of the year!
5 from 4 votes
Course Main Course, Soup
Cuisine Italian
Servings 12 Servings
Calories 172
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients 
 

  • 1 medium onion finely diced (1 heaping cup)
  • 2 ribs of celery finely diced
  • 2 large carrots cut in half & sliced thin
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 1 small zucchini diced
  • 1 cup green beans frozen and thawed
  • 28 oz diced tomatoes
  • 4 cups chicken broth or vegetable broth
  • 4 teaspoons Italian seasoning
  • 1 teaspoon fine sea salt or to taste*
  • ½ teaspoon freshly ground black pepper
  • ½ cup elbow macaroni uncooked
  • 15 oz white beans drained and rinsed
  • 15 oz kidney beans drained and rinsed
  • 1 cup baby spinach finely chopped (optional)
  • 2 Tablespoons fresh basil finely chopped
  • 2 Tablespoons fresh parsley finely chopped
  • Parmesan cheese for serving

Instructions 

  • Add onion, celery, carrots, olive oil and garlic to a large stockpot. Cover and cook until the vegetables begin to soften (5-10 minutes).
  • Add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.
  • Add diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring to a boil.
  • Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.
  • After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).
  • Taste and adjust seasonings, if desired.
  • Serve warm with parmesan cheese

Video

Notes

*The amount of salt depends greatly on the saltiness of your broth. Start with 1 tsp and add more according to your own tastes.
Ingredient Notes/Substitutions
  • Onion. yellow, white and red onions are all great choices.
  • Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It’s totally customizable.
  • Olive Oil. Avocado oil or canola oil are good substitutes.
  • Elbow Macaroni. Use your favorite pasta if you don’t have any elbow macaroni on hand.
  • White Beans/Kidney Beans. Choose your favorite beans.
Store/Freeze
Store in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Nutrition

Serving: 1cup | Calories: 172kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 600mg | Potassium: 652mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2224IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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