Minestrone Soup

Minestrone Soup is easy, healthy, hearty, comforting, versatile and all made in one pot! This Classic Minestrone Soup is loaded with vegetables, tomatoes, beans and pasta in a dynamic, rich tomato broth.  It is warm, satisfying, can be made with your favorite veggies, with or without meat and with or without pasta.  It is 1000X better than Olive Garden Minestrone Soup, makes a ton and tastes even better the next day for easy lunch or dinner! 


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter may sub olive oil
  • 1 small onion diced
  • 2 medium size carrots chopped (1 cup)
  • 3 stalks celery chopped (1 cup)
  • 4-6 garlic cloves minced
  • 5 oz. fresh green beans trimmed and cut into 1-inch pieces
  • 1 zucchini thickly sliced (1/4”) and quartered
  • 2 14.5 oz. cans diced fire roasted tomatoes with juices
  • 1 15 oz. can tomato sauce
  • 1 15.5 oz. can kidney beans drained and rinsed
  • 1 1/2 tsp EACH dried basil, dried parsley
  • 1 tsp EACH dried oregano, salt, sugar
  • 1/2 tsp EACH black pepper, dried thyme
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 6 cups low sodium chicken broth may sub vegetable broth
  • 2 cups water


  • 1 1/2 cups uncooked small pasta shells
  • 2-3 cups baby spinach
  • freshly grated Parmesan cheese
  • fresh basil optional
  • up close of a ladle full of Italian Minestrone Soup with pasta
Minestrone Soup #souprecipes


  1. Melt butter in olive oil in a large Dutch oven/soup pot. Add onions, carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions are translucent. Add garlic and cook 30 seconds.
  2. Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
  3. Add pasta and cook just until al dente.
  4. Full instructions visit @carlsbadcravings

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