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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.
Course Soup
Cuisine Italian
Keywords minestrone soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 141 kcal

Ingredients

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

Instructions

  1. 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, pasta, basil, oregano, and thyme. Simmer until vegetables and macaroni are tender, about 35 minutes.
  2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.