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Top view of homemade easy minestrone soup in a cast iron pot

Minestrone Soup

Homemade Minestrone Soup - the perfect easy comforting meal on a chilly day. Best of all, this classic stove-top recipe is hearty & full of fresh vegetables and beans.

Course Soup
Cuisine American, Italian
Keyword homemade, minestrone, minestrone soup, soup, stovetop soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 269 kcal
Author Kelly

Ingredients

  • 1 small onion , about 1/3 cup, diced
  • 2 cloves garlic , minced
  • 1 medium carrot (about 1 cup) , chopped
  • 1 large celery stalk (about 1 cup) , chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1 32 oz can diced tomatoes , (I usually use fire-roasted or Italian-style)
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 (32 oz carton - 4 cups) low sodium vegetable broth
  • 1 medium zucchini (around 2/3 cups) , sliced into halves or quarters
  • 1/4 cup canned or cooked red kidney beans , drained and rinsed (leave out for paleo, Whole30 & low carb)
  • 1/4 cup canned or cooked cannellini beans, chickpeas OR great northern beans , drained and rinsed (leave out for paleo, Whole30 & low carb)
  • water - add only as much as needed to cover vegetables
  • 1/4 cup dried small shell pasta , (use gluten free if necessary)(leave out for Whole30, paleo & low carb and add chopped cauliflower & green beans instead))
  • 1 cup fresh baby spinach chopped , optional
  • 1/2 - 1 teaspoon balsamic vinegar , optional but adds great flavor
  • Shredded or grated Parmesan cheese , for serving (leave out for paleo & Whole30)
  • Fresh parsley finely chopped , for garnish (optional)

Instructions

  1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
  2. Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
  3. Add basil, oregano and thyme and cook for an additional 1 minute. Add the diced tomatoes, tomato paste, bay leaf, vegetable broth and both of the beans. Depending on how large your pot is, add just enough water to cover the vegetables.

  4. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
  5. Stir in the dried pasta shells and zucchini and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.

  6. Season with more salt and pepper as needed and stir in balsamic vinegar (if using).

    Serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

Nutrition Facts
Minestrone Soup
Amount Per Serving (1 g)
Calories 269 Calories from Fat 54
% Daily Value*
Fat 6g9%
Polyunsaturated Fat 1g
Carbohydrates 41g14%
Fiber 10g40%
Sugar 7g8%
Protein 12g24%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.