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Minestrone Soup
4.6 from 15 votes

Minestrone Soup

Loaded with vegetables, beans, and pasta this classic Minestrone Soup Recipe comes together in just 30 minutes! It's a hearty weeknight dinner, perfect for the cooler months!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 large servings
Calories: 289 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 1 cup peeled diced carrot
  • 1 cup celery diced
  • 4 garlic minced, large cloves
  • ¼ cup tomato paste
  • 6 cups vegetable stock or chicken stock, low sodium
  • 1 diced tomatoes 15 oz. can, do not drain
  • 1 Kidney Beans 15 ounce can, light, drained and rinsed
  • 1 great northern beans 15 oz. can, drained and rinsed
  • 8 ounces ditalini pasta
  • 1 cup zucchini diced
  • 1 cup green beans cut into ½” pieces
  • 1 teaspoon thyme minced fresh
  • ½ teaspoon rosemary minced fresh
  • 1 teaspoons kosher salt
  • ¼ teaspoon black pepper ground
  • ¼ teaspoon red pepper flakes optional (Use less or more - I personally add 1/2 teaspoon)
  • parmesan optional, rind

Instructions

    Cup of Yum
  1. Heat a large dutch oven over medium heat, and then add the olive oil. Once the oil is hot, add the onion, carrot, and celery. Sprinkle with a small pinch of salt (about ¼ teaspoon). Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 5 minutes or so.
  2. Add the garlic and tomato paste. Stir to coat the vegetables with the tomato paste and cook for an additional minute.
  3. Add 1 cup of stock to the pan and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the remaining vegetable stock along with the remaining ingredients (diced tomatoes, beans, pasta, zucchini, green beans, thyme, rosemary, salt, pepper, red pepper flakes, and parmesan rind).
  4. Stir to combine and then bring the soup to a gentle boil. Cook for 5 minutes, or until the pasta is just al dente. Stir regularly to ensure that the pasta isn't sticking to the bottom of the pot.
  5. Season with additional salt and pepper to taste. Serve warm topped with a sprinkle of freshly grated parmesan and a bit of fresh thyme and/or parsley.
  6. Store any leftover soup in an airtight container in the fridge for up to four days.

Notes

  • I recommend serving this soup immediately, as the pasta will continue to absorb the broth the longer it sits. If you know you'll have leftover soup, consider cooking the pasta separately and adding it to individual bowls of soup. This will ensure firm pasta in every bowlful!

Nutrition Information

Serving 1 Calories 289kcal (14%) Carbohydrates 48g (16%) Protein 13g (26%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g (24%) Cholesterol 1mg (0%) Sodium 813mg (34%) Fiber 11g (44%) Sugar 10g (20%)

Nutrition Facts

Serving: 6 large servings

Amount Per Serving

Calories 289

% Daily Value*

Serving 1
Calories 289kcal 14%
Carbohydrates 48g 16%
Protein 13g 26%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Cholesterol 1mg 0%
Sodium 813mg 34%
Fiber 11g 44%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.