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a spoon lifting minestrone soup from the bowl
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4.8 from 10 votes

Minestrone Soup

My Minestrone Soup recipe is made with lots of fresh, good-for-you veggies and pasta to make it hearty and filling. The delicate tomato veggie broth is spiked with parmesan rind to ramp up this classic recipe. You'll give this healthy and easy recipe a warm welcome as a new addition to your weekly dinner rotation.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Lunch, Soup
Cuisine: Italian
Keyword: minestroni soup
Servings: 8
Calories: 252kcal


  • 3 tbsp olive oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 medium potatoes peeled and chopped (yellow squash, zucchini, green beans would also work)
  • 15 oz red kidney beans or Great Northern beans or cannellini beans (1 can), drained and rinsed
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 28 oz diced tomatoes (1 can or 2 small 15 oz cans)
  • 2 bay leaves
  • ¼ cup tomato paste
  • 6 cups vegetable broth or chicken broth, no sodium added or low sodium
  • 1 cup pasta such as elbow, tubular or small shells
  • Parmesan rinds optional
  • 1 tbsp lemon juice freshly squeezed


  • Saute the veggies: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery to the pot and cook until softened, stirring occasionally, for about 5 minutes.
  • Make the soup: Stir in the garlic and cook for another 30 seconds until aromatic. Add the potatoes, red kidney beans, Italian seasoning, onion powder, salt, pepper, bay leaves, tomato paste, diced tomatoes, vegetable broth, pasta and stir well to combine. If using Parmesan rinds add them now. Bring to a boil then reduce heat to medium and cook for 15 minutes or until the pasta is cooked through. Discard the parmesan rinds if using and the bay leaves.
  • Finish the soup: Add the lemon juice and cook for another minute.
  • Garnish and serve: Garnish with freshly grated parmesan cheese and serve warm.


  1. Cut all the vegetables the same size, so they take the same amount of time cook.
  2. To make this soup dairy free/vegan, skip the Parmesan cheese.
  3. To make this soup low carb, skip the pasta, you won't miss it.
  4. You can store your soup right in the pot you cooked it in, as long as it has a lid. You can also transfer leftovers to an airtight container. Make sure the soup has fully cooled down to room temperature before storing it in the fridge. It'll last 3-4 days refrigerated.
  5. Reheat either in the microwave or on the stovetop. Add a splash more broth if you feel the veggies or pasta have soaked too much liquid up.
  6. If you're making this recipe with plans of freezing it, I would leave the pasta out until you plan on serving it. It can be frozen directly in the pot you made the soup in, or transferred to an airtight container. Just like the fridge, make sure your soup has fully cooled down before popping it in the freezer. It'll last 4-6 months.


Serving: 1serving | Calories: 252kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 1227mg | Potassium: 809mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3220IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 4mg