Print

Minestrone Soup

Minestrone Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and comfort of this homemade minestrone soup, brimming with vibrant vegetables, hearty beans, and tender pasta. This nourishing dish is not only a delightful way to enjoy a medley of fresh ingredients, but it’s also incredibly easy to prepare. Perfect for cozy weeknight dinners or meal prepping for the week ahead, this soup’s rich tomato broth and satisfying texture make it a family favorite. Plus, leftovers taste even better the next day as the flavors deepen and meld together.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 2 sticks celery (chopped)
  • 3 medium carrots (peeled & sliced)
  • 3 cloves garlic (minced)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or vegetable broth
  • 1 small zucchini (chopped)
  • 1 cup chopped fresh green beans
  • 1 (14 ounce) can red kidney beans (drained)
  • 1 (14 ounce) can white kidney (cannellini) beans (drained)
  • 3/4 cup uncooked elbow macaroni
  • 1/2 teaspoon Italian seasoning
  • Salt & pepper (to taste)
  • Fresh basil (optional, to taste)
  • Freshly grated parmesan cheese (to taste)

Instructions

  1. In a large soup pot, heat olive oil and butter over medium heat. Add chopped onion, celery, carrots, and minced garlic. Sauté for 7–10 minutes until softened and fragrant.
  2. Stir in crushed tomatoes, chicken or vegetable broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high until boiling.
  3. Once boiling, reduce the heat to low and let it simmer covered with the lid slightly open for 10 minutes.
  4. Add uncooked elbow macaroni to the pot and continue simmering uncovered for another 15–20 minutes until pasta and veggies are tender. Stir occasionally to prevent sticking.
  5. Season with salt and pepper to taste before serving. Optionally stir in fresh basil and top each bowl with grated Parmesan cheese.

Nutrition