- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 8 cups vegetable broth
- 2 (14.5 ounce) cans red kidney beans
- 1 (14.5 ounce) can diced tomatoes
- ½ zucchini, diced
- ½ yellow squash, diced
- 1 cup fresh-cut green beans
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 3 large basil leaves
- 1 cup elbow macaroni
- salt and freshly ground black pepper
- Heat olive oil in a large stockpot over medium-high heat; fry onion, carrots, and celery in oil until tender, about 5 minutes. Pour vegetable broth into the stockpot; add kidney beans, diced tomatoes, zucchini, yellow squash, green beans, garlic, basil, thyme, and rosemary.
- Bring the broth to a boil, reduce heat to medium-low, and simmer for 15 minutes.
- Stir macaroni into the broth; cook until pasta is al dente, an additional 8 to 10 minutes.
This recipe adapts well to different vegetable combinations. Try using this recipe as a base and incorporate your favorites or whatever is in season.
What others are saying
Juan Contreras says:
AY LMAO this fills the tummy and its so yummy.
Nick Myott says:
Meal prepping today and made a double batch for the fam. It’s delicious!! I tossed in some leftover kale to the mix.
Jessica Scott says:
This minestrone recipe is a classic! Perfect cold weather soup and full of flavor. I really love the thyme and rosemary with it, so aromatic.
Queen Foodie says:
Tasty soup. There's no mention of Parmesan cheese in the recipe but feel free to add it because ... hello Parmesan cheese 🧀 is everything!