Minestrone Soup

Image of Suzan Najjar
Rated 5.0 based on 4 customer reviews
Minestrone Soup
Minestrone Soup


  • 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


  1. 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.
  2. Bring the broth to a boil, reduce heat to medium-low, and simmer for 15 minutes.
  3. Stir macaroni into the broth; cook until pasta is al dente, an additional 8 to 10 minutes.
Mealthy tip:

This recipe adapts well to different vegetable combinations. Try using this recipe as a base and incorporate your favorites or whatever is in season.


5.0out of 5 Stars

(4 Reviews)

How would you rate this recipe?

What others are saying

Image of Queen  Foodie

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!

Image of Jessica Scott

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.

Image of Nick Myott

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.

Image of Juan Contreras

Juan Contreras says:

AY LMAO this fills the tummy and its so yummy.