When the weather turns cool or you just crave something warming and wholesome, this Homemade Minestrone Soup hits the spot. It’s brimming with seasonal vegetables, beans, pasta, and rich tomato broth—filling enough to be a meal on its own. Best of all, it’s easy to throw together and adapts well to what you have on hand.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 Tbsp |
| Carrot, diced | 1 large |
| Celery stalks, diced | 2 |
| Zucchini, diced | 1 medium |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Canned diced tomatoes (with juice) | 1 can (14 oz / 400 g) |
| Vegetable broth | 4 cups (≈ 960 ml) |
| Kidney beans or white beans, drained & rinsed | 1 cup |
| Small pasta (ditalini, shells, or elbow) | ½ cup uncooked |
| Dried Italian seasoning or herbs | 1 tsp |
| Salt & black pepper | To taste |
| Fresh parsley or basil, chopped (garnish) | a few Tbsp |
| Grated Parmesan (optional, for serving) | to taste |
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add onion, carrot, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and zucchini. Cook for another 2 minutes.
- Add the diced tomatoes (with juice), vegetable broth, beans, and Italian seasoning. Bring to a simmer.
- Reduce heat, cover, and let simmer for 15–20 minutes, until vegetables are tender.
- Add the pasta and continue to simmer until pasta is al dente (check package instructions), stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley or basil and a sprinkle of Parmesan if desired.
Serving Suggestions
- Serve with warm crusty bread or garlic toast.
- Pair with a simple green salad for a lighter meal.
- Top with extra Parmesan or a drizzle of olive oil.
- Add a dollop of pesto or grated lemon zest for extra brightness.
This style of hearty soup brings the same cozy vibes found in recipes like One‑Pot Creamy Vegetable Soup or the warming flavors of Crockpot Mediterranean Lentil Soup.
Estimated Nutrition (per serving, yield about 4–6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 200–250 kcal |
| Protein | ≈ 7–10 g |
| Carbohydrates | ≈ 30–35 g |
| Total Fat | ≈ 4–6 g |
| Fiber | ≈ 5–7 g |
Tips & Variations
- Swap or add beans (e.g. cannellini, chickpeas) for variety.
- Use whole wheat or gluten-free pasta as needed.
- Add spinach or kale near the end for extra greens.
- If soup seems thin, simmer uncovered a few extra minutes to reduce slightly.
- Freeze leftovers (without pasta) and add fresh pasta when reheating.
Homemade Minestrone Soup
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
This Homemade Minestrone Soup is packed with fresh vegetables, beans, and pasta in a rich tomato broth. A hearty, cozy, vegetarian meal that’s perfect for any night.
Ingredients
Olive oil – 2 Tbsp
Carrot, diced – 1 large
Celery stalks, diced – 2
Zucchini, diced – 1 medium
Onion, chopped – 1 medium
Garlic cloves, minced – 3
Canned diced tomatoes – 1 can (14 oz)
Vegetable broth – 4 cups
Kidney beans or white beans, drained – 1 cup
Small pasta (ditalini, shells, elbow) – ½ cup
Dried Italian seasoning – 1 tsp
Salt & black pepper – to taste
Fresh parsley or basil – for garnish
Grated Parmesan (optional) – for serving
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery; sauté until softened.
3. Stir in garlic and zucchini; cook 2 more minutes.
4. Add diced tomatoes, broth, beans, and seasoning. Bring to simmer.
5. Cover and cook for 15–20 minutes until veggies are tender.
6. Add pasta and cook until al dente, stirring occasionally.
7. Season to taste with salt and pepper.
8. Serve hot, garnished with herbs and Parmesan if desired.
Notes
Use gluten-free pasta if needed.
Swap in chickpeas or cannellini beans.
Add spinach or kale at the end for extra greens.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 225
- Sugar: 4g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: homemade minestrone soup, vegetarian soup, vegetable broth soup, pasta vegetable soup
Frequently Asked Questions
Can I make this vegan?
Yes—use vegetable broth, skip Parmesan, and use a vegan pasta option. Beans provide protein.
Will the pasta get soggy if cooked in the soup?
To avoid soggy pasta, cook it just until al dente and serve promptly. Or keep pasta separate and add at serving time.
Can I prep this ahead of time?
Yes—dice the vegetables and keep beans canned ready. The soup comes together quickly once you start.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently; add a splash of broth if it thickens too much.
Can I freeze minestrone soup?
Yes. Freeze without pasta and add pasta when reheating to preserve texture.
Conclusion
This Homemade Minestrone Soup offers warmth, nutrition, and comfort in every bowl. It’s a great way to use up veggies and feed yourself or family with wholesome ingredients. When you want a cozy, meatless dinner full of flavor and heart, this recipe answers the call.