Minestrone

Minestrone Soup is an Italian filled with hearty vegetables, beans and pasta for a flavorful dinner that is so simple to make for busy weeknights.

A budget friendly recipe that is ready in about 30 minutes is about the best thing you could ask for right now. This recipe is all of that plus it’s healthy and delicious!

Ingredients Needed for Minestrone Soup Recipe

• Onions
• Celery
• Carrots
• Olive Oil
• Petite Diced Tomatoes
• Tomato Paste
• Italian Seasonings: Granulated Garlic, Basil, Oregano (Bay Leaf- optional)
• Kosher Salt
• Black Pepper
• Chicken Broth – substitute vegetable broth to make it vegetarian.
• Red Kidney Beans
• Cannellini Beans (White Kidney Beans)
• Green Beans
• Ditalini Pasta or Macaroni
• Parmesan Cheese for Garnish

How to Make Minestrone

1. Rinse and drain the kidney beans and cannellini beans and set aside.

2. Dice the onions and slice carrots and celery into thin slices.

3. Add olive oil to a dutch oven or large soup pan and place over medium-high heat.
4. When the oil is hot, add the onions, celery and carrots. Cook, stirring occasionally until vegetables are softened, about 10 minutes.
5. Start a separate small pan of water to cook the pasta. Bring to a boil and cook pasta 5 minutes. Drain and set aside. This keeps the pasta from over cooking and being mushy.
6. Stir in the garlic, basil, oregano, salt and pepper, stir and cook 1 minute.
7. Next, add in the diced tomatoes with juice and the tomato paste.
8. Add chicken broth, stirring until well combined.

9. Continue to cook 8- 10 minutes or until soup is heated through.

10. Add a few tablespoons of pasta to each bowl and ladle in the soup. Give it a stir to mix in the pasta and garnish with grated parmesan cheese.

Serving

Serve Italian Minestrone with Easy Garlic Bread or Breadsticks and add a garden salad with Italian Dressing for a meal that taste’s just like Olive Garden!

Recipe Notes

• Beans: Any beans that you have on hand will work in this soup: fava beans or chickpeas are great options.
• Vegetables: Diced potatoes or cabbage can be added.
• Grains: Cooked rice, farro or barley can be added in place of the pasta.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen in a freezer container up to 3 months.
• Reheat: Cook soup in a saucepan over medium heat, stirring until heated through.

More 30 Minute Soup Recipes to Try

• Tuscan Sausage Potato Soup is one of our favorite dinners and it’s ready in 30 minutes.
• Italian Gnocchi Soup is sure to be a hit with the entire family and it is made 5 ingredients!
• Easy Stuffed Pepper Soup has all of the delicious flavors of a stuffed pepper in a hearty soup.
• Pasta e Fagioli is very similar and includes Italian sausage for a hearty dinner that is so simple to make.
• More Quick and Easy Soup Recipes.

If you are looking for a quick and easy dinner that you can feel good about, give this hearty Minestrone a try! It is filled with delicious vegetables, beans, pasta and Italian flavors for a meal that is sure to be a real family pleaser.

Have you made this Minestrone recipe? Please leave a comment and rating below!

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Minestrone

Minestrone Soup is an Italian filled with hearty vegetables, beans and pasta for a flavorful dinner that is so simple to make for any night of the week.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Soups

Cuisine: Italian

Keyword: 30 minute meal, Italian soup, pasta soup

Servings: 6

Calories: 524kcal

Author: Milisa

Ingredients

• 2 cups ditalini pasta or macaroni
• 2 onions diced
• 6 stalks celery sliced thin
• 4 carrots sliced thin
• ¼ cup olive oil
• 3 tablespoons granulated garlic
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 14.5 petite diced tomatoes
• ¼ cup tomato paste
• 6 cups chicken broth
• 1 cup green beans frozen or fresh, cut into 1 inch pieces
• 15.5 ounce Cannellini Beans rinsed and drained
• 16 ounce Kidney Beans rinsed and drained
• Parmesan Cheese grated, optional for garnish

Instructions

• Add olive oil to a dutch oven or large soup pan and place over medium-high heat.
• When the oil is hot, add the onions, celery and carrots. Cook, stirring occasionally until vegetables are softened, about 10 minutes.
• Start a separate small pan of water to cook the pasta. Bring to a boil and cook pasta 5 minutes. Drain and set aside.
• Stir in the garlic, basil, oregano, salt and pepper, stir and cook 1 minute.
• Next, add in the diced tomatoes with juice and the tomato paste.
• Add chicken broth, stirring until well combined. Continue to cook 8- 10 minutes or until soup is heated through.
• Add a few tablespoons of pasta to each bowl and ladle in the soup. Give it a stir to mix in the pasta and garnish with grated parmesan cheese.

Notes

• Beans: Any beans that you have on hand will work in this soup: fava beans or chickpeas are great options.
• Vegetables: Diced potatoes or cabbage can be added.
• Grains: Cooked rice, farro or barley can be added in place of the pasta.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen in a freezer container up to 3 months.
• Reheat: Cook soup in a saucepan over medium heat, stirring until heated through.

Nutrition

Calories: 524kcal | Carbohydrates: 88g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 1772mg | Potassium: 1024mg | Fiber: 16g | Sugar: 9g | Vitamin A: 7317IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 8mg