Name: Minestrone Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 celery stalks (sliced); 2 carrots (diced); 1 white onion (diced); 1 zucchini (cut into small chunks); 3 cloves garlic (minced); 1 15 oz. can dark kidney beans; 3 15 oz. cans vegetable broth; 1 15 oz. can diced tomatoes; 1 8 oz. can tomato sauce; 1/2 tbsp olive oil; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp dried parsley; 1/2 tsp oregano; 1/4 tsp black pepper; 1/2 tsp paprika; 1 cup macaroni; 1/4 cup parmesan cheese

Warm and delicious Minestrone Soup made with veggies, beans and noodles in a delicious tomato based broth. This minestrone soup is super easy to make and really hits the spot! I love making this soup during the cooler months of the year, but it’s also excellent year round!

Serves 4-6

What ingredients do I need to make Minestrone Soup?

celery stalks
carrots
1 white onion, diced
dark kidney beans, or great northern beans
vegetable broth, or chicken broth
diced tomatoes
tomato sauce
zucchini
garlic cloves
olive oil
1 tsp dried basil
salt
dried parsley
dried oregano
black pepper
paprika
macaroni
parmesan cheese

What tools are needed for this recipe?

Here’s how to make homemade Minestrone Soup:

In a saucepan over medium heat, add olive oil, celery, carrots and onion. Cook, stirring occasionally, until veggies begin to tender. Add zucchini and garlic and cook an additional few minutes until garlic is fragrant.

Add remaining ingredients to the saucepan. Cover and cook for about 30 minutes over a low simmer.

Add macaroni and simmer on low for an additional 15 minutes, until macaroni are tender but not overcooked. Serve soup with a sprinkle of parmesan cheese.

Here are some more of my favorite soup/chili recipes you’ll love!

Minestrone Soup

Amanda Cooks & Styles

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Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Main Course

Cuisine American

Ingredients

2 celery stalks sliced
2 carrots diced
1 white onion diced
1 zucchini cut into small chunks
3 cloves garlic minced
1 15 oz. can dark kidney beans
3 15 oz. cans vegetable broth
1 15 oz. can diced tomatoes
1 8 oz. can tomato sauce
1/2 tbsp olive oil
1 tsp dried basil
1/2 tsp salt
1/2 tsp dried parsley
1/2 tsp oregano
1/4 tsp black pepper
1/2 tsp paprika
1 cup macaroni
1/4 cup parmesan cheese

Instructions

In a saucepan over medium heat, add olive oil, celery, carrots and onion. Cook, stirring occasionally, until veggies begin to tender. Add zucchini and garlic and cook an additional few minutes until garlic is fragrant.
Add remaining ingredients to the saucepan. Cover and cook for 30 minutes over a low simmer.
Add macaroni and simmer on low for an additional 15 minutes, until macaroni are tender but not overcooked. Serve soup with a sprinkle of parmesan cheese.

Keyword classic minestrone, main course, minestrone soup, side dish, soup, vegetarian soup