Easy Minestrone Soup

Quick Summary

Minestrone Soup is a classic Italian soup that is hearty, healthy, and perfect for lunch or dinner on a cold day. This easy homemade minestrone is a family favorite. Serve the soup with crusty bread and Parmesan Cheese.

Minestrone Soup in bowl

Classic Minestrone Soup

If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:)

Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, healthy, and comforting minestrone soup recipe because it is one of my favorite meals. I promise it is easy to make and way better than canned soup or the Olive Garden’s minestrone soup:)

The soup is made in ONE pot and I always love a good one pot meal. The recipe is made with fresh vegetables and pantry basics. It is the perfect soup for a cold day or when you need to use up the veggies from your garden or veggie drawer.

Let’s get this soup party started!

Minestrone soup in pot

How To Make Minestrone Soup

  • Minestrone is an Italian soup that usually includes vegetables, pasta, beans, and sometimes meat. I omitted the meat because I wanted the soup to be vegetarian and honestly, I don’t think it needs it. The soup is super hearty because all of the vegetables, beans, and pasta.
  • Minestrone soup is very versatile. You can add whatever vegetables, beans, and pasta you like. I included carrots, celery, zucchini, tomatoes, and green beans. You could also add in bell peppers, yellow squash, peas, spinach, or kale.
  • I used cannellini beans, which are a white bean. I use canned beans to keep the recipe super simple. You can use great Northern beans or red kidney beans too.
  • I chose whole wheat macaroni for the pasta, but any small pasta will work well in this soup.
  • If you want the soup to be vegan, omit the Parmesan cheese and if you need the soup to be gluten free, you can use gluten-free pasta.
Easy Minestrone Soup in bowls

Serving Suggestions

Garnish a steaming bowl of minestrone soup with parmesan cheese and fresh basil. I also like to serve the soup with a loaf of fresh crusty bread. You can also serve with garlic bread, buttermilk drop biscuits, bruschetta, or an easy green salad.

How to Store

I always make a big pot of this easy minestrone soup because it reheats well and we love eating the leftovers. I could eat it for lunch and dinner all week long, and I usually do. It is a great recipe to have on hand durning the cold winter months.

It will keep in an airtight container in the refrigerator for up to five days. You can also freeze the soup for up to three months. The pasta might break up a little after defrosting and reheating, but it will still be good.

More Soup Recipes

Minestrone Soup Recipe

This easy minestrone soup recipe is perfect for a cold day. It is hearty, healthy, and comforting. Serve with crusty bread, if desired.
5 from 13 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 medium zucchini, diced
  • 1 cup fresh or frozen green beans
  • 28 ounces diced tomatoes (can use fire roasted tomatoes)
  • 6 cups vegetable broth
  • 14 ounce can cannellini beans, rinsed and drained
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup elbow macaroni (can use gluten-free pasta)
  • Salt and black pepper, to taste
  • Parmesan cheese and fresh basil, for garnish

Instructions
 

  • Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes.
  • Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.
  • Add the pasta and cook until tender, about 12 to 15 minutes. If you need to add more broth, you can.
  • Season soup with salt and pepper. If you want a little heat, you can add crushed red pepper flakes. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil, if desired.

Nutrition

Calories: 141kcal, Carbohydrates: 24g, Protein: 4g, Fat: 4g, Sodium: 868mg, Potassium: 397mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3185IU, Vitamin C: 17.9mg, Calcium: 63mg, Iron: 2.2mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    So easy, quick, and tasty! I used all fresh ingredients since, for once, I actually had fresh herbs on hand. Served with cheeze-it Italian four cheese crackers for lunch. Mmmm. I’m already searching through your other recipes for dinner ideas. Thanks!

  2. I’m concerned about cooking the pasta for 35 min. Doesn’t that make it too mushy? Thinking of throwing it in for last 6 min or so as the package of pasta indicates.

  3. Making this tonight! Does this soup freeze well? If so, is there a certain point I should freeze it or fine at the end? Thanks!

  4. When I make minestrone, during cooking I also put some pieces of the parmesan crust inside. It gives it an incredible taste!

  5. 5 stars
    I made this today, more like this morning. It came out DELICIOUS! I am not an experienced cook at all. But WOW! I added some pieces of pumpkin and peas. Yummy!

  6. Omg, the flavors were incredible. I added a little spinach and a can of kidney beans too. And extra basil and garlic.
    I didn’t have veg broth so used beef.
    Hubby said it was really good. Sprinkled Italian blend cheese on it, and had garlic bread and red wine! Yum!

  7. We truly enjoyed this delicious soup. It’s a great way to get all your veggies in a bowl.
    Thank you for this recipe!

  8. 5 stars
    I made this soup 3 nights ago for dinner & it was a hit with the hubs. I have the leftovers in the frig & it’s great warmed up for my lunch.

  9. 5 stars
    This makes a beautiful soup that is delicious! I made a couple of changes … I used chicken broth instead of vegetable broth, added leftover roasted chicken breasts that i shredded and added some chopped spinach. Other than the macaroni this is also very healthy! Thanks very much!

  10. 5 stars
    This was yummy! I bought a package of minestrone vegetables pre cut in a bag at Wegman’s. So easy!

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