Go Back
–+ servings
Minestrone Soup Recipe

Nourishing Minestrone Soup Recipe for Cozy Nights In

This Minestrone Soup Recipe is a comforting dish with vegetables and beans in a robust tomato broth, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Can substitute with any neutral oil.
  • 1 tablespoon Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Onion (chopped) Provides a savory base flavor.
  • 1 stalk Celery (chopped) Can use fresh herbs to enhance flavor.
  • 2 medium Carrots (peeled & sliced) Substitute with parsnips for a different sweetness.
  • 3 cloves Garlic (minced) Fresh garlic is preferred.
  • 28 oz Crushed tomatoes Diced tomatoes can be used as an alternative.
  • 4 cups Chicken or vegetable broth Use vegetable broth for a vegetarian-friendly version.
For the Veggies
  • 1 small Zucchini (chopped) Can substitute with yellow squash or leave out if not preferred.
  • 1 cup Chopped fresh green beans Substitute with frozen green beans or peas if out of season.
For the Beans
  • 14 oz Red kidney beans (drained) Any canned beans can work as alternatives.
  • 14 oz White kidney beans (cannellini, drained) Navy beans can be a substitute.
For Flavoring
  • 0.5 teaspoon Italian seasoning A mix of oregano and basil can substitute.
  • Salt & pepper Essential for seasoning.
For the Pasta
  • 0.75 cup Uncooked elbow macaroni Semolina pasta or any small pasta shape can replace.
For the Topping
  • Fresh basil (optional) Substitute with parsley if not available.
  • Freshly grated parmesan cheese Nutritional yeast can replace for a vegan option.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter melts, add chopped onion, chopped celery, and sliced carrots. Sauté for 7-10 minutes until softened and translucent.
  2. Stir in 4 cups of broth and the 28 oz can of crushed tomatoes. Add chopped zucchini and chopped green beans, along with drained red kidney and cannellini beans and ½ teaspoon of Italian seasoning. Bring to a gentle boil.
  3. Once boiling, reduce heat to low, partially cover, and simmer for 10 minutes.
  4. Stir in ¾ cup of uncooked elbow macaroni. Simmer uncovered for another 15-20 minutes, stirring gently.
  5. Season with salt and pepper to taste, stir in fresh basil, and top with grated parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Use the freshest vegetables for the best flavor. Avoid adding pasta too early and consider sautéing garlic for deeper richness.

Tried this recipe?

Let us know how it was!