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Easy Minestrone Soup

Easy Minestrone Soup

Minestrone soup is a classic Italian soup that is made with a variety of vegetables, beans, and pasta in a flavorful broth. The soup originated in the region of Liguria in Italy and has since become a popular dish all over the world. Minestrone soup is known for being a hearty and nutritious meal that is perfect for any occasion.
5 from 1 vote
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Course: Italian Kitchen, Soup Recipes, Vegetarian Recipes
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 300kcal


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta, such as elbow macaroni or ditalini
  • Freshly grated Parmesan cheese (optional)


  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic and cook until soft and fragrant, about 3-5 minutes.
  • Add the carrots, celery, and zucchini and cook for another 5-7 minutes, or until the vegetables are tender.
  • Add the diced tomatoes, kidney beans, vegetable broth, oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are cooked through.
  • Add the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
  • Serve hot with freshly grated Parmesan cheese, if desired.


  • Use fresh, high-quality ingredients for the best flavor.
  • Don’t be afraid to customize the recipe to your liking by adding your favorite vegetables or protein sources.
  • For a creamier texture, you can add a can of tomato sauce or some heavy cream to the soup.
  • If you are short on time, you can use canned vegetables instead of fresh ones.
  • To make the soup even heartier, you can add some cooked sausage or ground beef to the recipe.


Calories: 300kcal

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One Comment

  1. 5 stars
    I appreciate how versatile this recipe is – I was able to use up some leftover vegetables in my fridge, and it still turned out great. I will definitely be making this again in the future!

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