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+ servings

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.

Recipe from Two Peas & Their Pod

5 from 15 votes


  • 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


  • 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.


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