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