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italian minestrone

(12 ratings)
Blue Ribbon Recipe by
Debra Freeman
Jefferson, MD

I love soup. This is a delicious one and, as an added bonus, it is healthy too. More of my delicious recipes are on my blog @

Blue Ribbon Recipe

Hearty, flavorful and classic... This Italian minestrone soup recipe is a soup lover's delight. It's special because of the assortment of vegetables inside - zucchini, yellow squash, tomato, bell peppers, carrots, and onion. The broth has a wonderful flavor - you taste basil and oregano in each bite. It's a bright, fresh soup that is well complemented with a big piece of rustic Italian bread.

— The Test Kitchen @kitchencrew
(12 ratings)
prep time 25 Min
cook time 1 Hr 5 Min
method Stove Top

Ingredients For italian minestrone

  • 2 c
    chopped onion
  • 1 1/2 c
    chopped carrot
  • 1 c
    diced green pepper
  • 5 c
    cubed zucchini & yelow squash
  • 4 c
    fresh diced roma toamatoes
  • 3-4 c
    chicken or vegetable broth
  • 1/2 tsp
    freshly ground black pepper
  • 2 tsp
    dried basil leaves
  • 1/2 tsp
    dried oregano leaves
  • 1 Tbsp
    minced garlic from jar
  • 1/2 c
    whole wheat pasta, elbow, shells or penne
  • 1 can
    dark red kidney beans, undrained, 15.5 oz
  • 1 Tbsp
    grated Parmesan cheese for garnish (optional)

How To Make italian minestrone

  • Minestrone soup ingredients in a Dutch oven.
    In a large Dutch oven pot, combine the first ten ingredients.
  • Soup boiling in the Dutch oven.
    Bring to a boil.
  • Cover placed on the Dutch oven.
    Then cover and reduce heat to a simmer for 45 minutes.
  • Pasta and beans added to the soup.
    Add beans and pasta. Bring to a boil again. Then cover and reduce heat to a simmer and cook for 20 more minutes.
  • A spoonful of Italian Minestrone soup.
    Ladle into bowls and garnish. Enjoy!