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Minestrone Soup Recipe
Marigold Voss

Minestrone Soup Recipe

A classic Italian minestrone soup made with fresh vegetables, beans, pasta, and herbs in a rich tomato-based broth. This hearty soup is filling, nutritious, and perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots diced
  • 1 cup Celery chopped
  • 1 cup Zucchini diced
  • 1 cup Green beans chopped
  • 1 cup Diced tomatoes canned or fresh
  • 1 cup Kidney beans cooked, drained
  • ½ cup Small pasta elbow or ditalini
  • 4 cups Vegetable broth low sodium
  • 1 tsp Italian seasoning dried
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh basil chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Vegetable prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add carrots, celery, zucchini, and green beans to the pot.
  5. Cook vegetables for 5 minutes, stirring occasionally.
  6. Add diced tomatoes, kidney beans, and vegetable broth.
  7. Season with Italian seasoning, salt, and black pepper.
  8. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  9. Add pasta and cook until tender.
  10. Taste, adjust seasoning, and remove from heat.
  11. Garnish with fresh basil and serve hot.

Video

Notes

  • Add pasta just before serving to avoid overcooking.
  • Substitute beans with chickpeas or cannellini beans if desired.
  • This soup tastes even better the next day.
  • Freeze without pasta for best results.