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Minestrone Soup Bowl of homemade minestrone soup with pasta, beans, vegetables, and fresh parsley, ready to serve.

Minestrone Soup

A comforting, vegetable-packed Minestrone Soup that brings cozy restaurant memories straight to your kitchen.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American, Italian
Keyword: comfort food, copycat, minestrone, vegetable soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Simmer Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 210kcal
Cost: $14

Equipment

  • 1 Large soup pot or Dutch oven Approximately 6-quart capacity to comfortably hold soup ingredients
  • 1 Cutting board Provides a stable surface for chopping vegetables evenly
  • 1 Chef’s knife Sharp blade recommended for uniform vegetable cuts
  • 1 Measuring cup set Used for accurately measuring liquids and pasta
  • 1 Measuring spoon set Ensures precise seasoning quantities
  • 1 Wooden spoon or heat-resistant spatula Ideal for stirring without scratching cookware

Ingredients

  • 2.2 medium carrots peeled and cut into small, even cubes
  • 2 small zucchinis trimmed and diced uniformly
  • 0.55 large onion finely chopped for balanced sweetness
  • 6.5 celery ribs washed and diced small
  • 2 cloves garlic freshly minced for stronger aroma
  • 30.8 oz canned diced tomatoes with juices for body
  • 35 oz vegetable broth low-sodium preferred
  • 16.5 oz canned Great Northern beans rinsed and drained
  • 16.5 oz canned kidney beans rinsed and drained
  • 1.1 tablespoon Italian seasoning dried blend for depth
  • 1.1 tablespoon dried basil crushed between fingers
  • 0.55 cup small pasta short shape like ditalini
  • 1.1 tablespoon olive oil extra virgin for sautéing
  • 2.2 cups water added only if thinning is needed

Instructions

  • Warm the olive oil in a large pot over medium heat, then add the zucchini, carrots, celery, and onion and cook until the vegetables begin to soften, stirring occasionally.
    Pot filled with chopped onions, carrots, zucchini, celery, and fresh herbs ready to cook for minestrone soup.
  • Stir the diced tomatoes into the pot and sprinkle in the Italian seasoning and dried basil, mixing well to coat the vegetables.
    Chopped tomatoes added to a pot of diced zucchini, carrots, celery, and onions while making minestrone soup.
  • Pour in the vegetable broth, pasta, kidney beans, and Great Northern beans, then let the soup gently simmer; add water if a thinner consistency is preferred.
    Uncooked spiral pasta added to a pot of minestrone soup with vegetables in a rich tomato broth.
  • Add the minced garlic to the pot and continue simmering until the pasta is tender and flavors are fully developed.
    White beans added to a pot of tomato-based minestrone soup with chopped vegetables and herbs.
  • Ladle the soup into bowls and serve while hot.

Notes

A bowl of this soup feels like a warm hug after a long day. The aroma alone brings back that first spoonful moment at a favorite restaurant. Simple ingredients, slow simmering, and plenty of heart.

Nutrition

Serving: 350g | Calories: 210kcal (11%) | Carbohydrates: 34g (11%) | Protein: 9g (18%) | Fat: 5g (8%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.2g | Sodium: 620mg (27%) | Potassium: 720mg (21%) | Fiber: 7g (29%) | Sugar: 6g (7%) | Vitamin A: 65IU (1%) | Vitamin C: 30mg (36%) | Calcium: 8mg (1%) | Iron: 15mg (83%)
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