Wholesome, nutritious and filling minestrone soup is jam-packed with vegetables, pasta, and beans in a tomato-based broth.

Easy to Follow Recipe for Minestrone Soup

Minestrone soup is extremely versatile and customizable. Follow along to the ingredients list below or substitute with other veggies you have in the fridge.

This is the reason we love minestrone soup afterall, it’s the perfect way to use up leftover vegetables. For example – you can add bell peppers, zucchini, spinach, kale, etc to it or you can replace them with other ingredients such as green beans and celery.

It is light yet warm, filling, and satisfying. Plus, it’s super easy to make and is a meal by itself, just pair it with your favorite bread such as our beautiful braided bread recipe or grandma’s easy white homemade bread and enjoy a deliciously easy, and hearty dinner.

Ingredients Needed:

2 tablespoons olive oil
¾ cup chopped onions
3 garlic cloves minced
¾ cup chopped carrot
½ cup green beans
¾ cup chopped celery
1 teaspoon dried oregano
1 teaspoon dried thyme
2 medium ripe tomatoes chopped
1 cup cooked kidney beans
1 teaspoon salt
1 teaspoon black pepper powder
½ teaspoon red pepper flakes
4 cups vegetable broth
1 bay leaf
½ cup small elbow pasta
½ cup chopped basil
Chopped cilantro to garnish

How to Make Marvelous Minestrone Soup

Heat olive oil in a pan; add onion followed by garlic, and sauté for a few seconds on high flame until the onion begins to brown slightly.

Add carrots, green beans, celery, oregano, and thyme, and stir to combine.

Carrots, green beans, celery, oregano, and thyme added to a pan.

Next add tomatoes, kidney beans, salt, black pepper, and chili flakes, and cook on medium flame until tomatoes turn a little mushy.

Add broth and bay leaves, cover, and let it simmer for 20 minutes.

Stir in pasta and cook for 6 to 7 minutes, stirring occasionally. Add chopped basil and switch off the heat.

Sprinkle chopped cilantro on top; serve hot and enjoy!

Adding chopped cilantro into the Minestrone soup.

Notes

You can store MINESTRONE SOUP in an airtight container for 1 week in the refrigerator or around 3 months in the freezer (do not add pasta when freezing).
You can use canned beans and tomatoes instead of fresh.
You can also top minestrone soup with your favorite cheese or sour cream while serving.

We hope you enjoy this marvelous minestrone soup recipe and it becomes one of your favorite go-to hearty soups.

Marvelous Minestrone Soup Recipe

Jane and Sonja

Nutritious, filling, and wholesome Minestrone soup is loaded with vegetables, pasta, and beans in a tomato-based broth.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings

Ingredients

2 tablespoons olive oil
¾ cup chopped onions
3 garlic cloves minced
¾ cup chopped carrot
½ cup green beans
¾ cup chopped celery
1 teaspoon dried oregano
1 teaspoon dried thyme
2 medium ripe tomatoes chopped
1 cup cooked kidney beans
1 teaspoon salt
1 teaspoon black pepper powder
½ teaspoon red pepper flakes
4 cups vegetable broth
1 bay leaf
½ cup small elbow pasta
½ cup chopped basil
chopped cilantro to garnish

Instructions

Heat olive oil in a pan; add onion followed by garlic, and sauté for a few seconds on high flame until the onion begins to brown slightly.
Add carrots, green beans, celery, oregano, and thyme, and stir to combine.
Next add tomatoes, kidney beans, salt, black pepper, and chili flakes, and cook on medium flame until tomatoes turn a little mushy.
Add broth and bay leaves, cover, and let it simmer for 20 minutes.
Stir in pasta and cook for 6 to 7 minutes, stirring occasionally. Add chopped basil and switch off the heat.
Sprinkle chopped cilantro on top; serve hot and enjoy!

Keyword garden vegetables, leftovers, soup, vegetarian

Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

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