Minestrone Soup

Anita Hoffman


This soup will warm your soul with its great flavor and wonderful aroma.
Photo adapted from Food.com.


★★★★★ 1 vote

20 Min
50 Min
Stove Top


  • 4 c
    vegetable broth
  • 1 can(s)
    (14 ounces) diced tomatoes, undrained
  • 1
    small onion, chopped
  • 1/4 c
    celery, cut into 1 inch pieces (about 1/2 stalk)
  • 2 Tbsp
    chopped parsley
  • 1/2 tsp
  • ·
    dash pepper and dash salt
  • 4 tsp
    minced garlic
  • 1 can(s)
    (16 ounces) kidney beans, drained
  • 1 can(s)
    (15 ounces) small white beans or great northern beans, drained
  • 1/2 c
    chopped zucchini
  • 1/2 c
    frozen, cut italian green beans
  • 1/2 c
    diced carrot
  • 1/2 c
    chopped cabbage
  • 3/4 c
    uncooked pasta (elbow macaroni, small shell pasta, mini bowtie pasta)
  • 1/2 c
    red wine

How to Make Minestrone Soup


  1. Heat 3 tablespoons of olive oil over medium heat in a large soup pot or dutch oven.
    Saute onion, celery, garlic, carrots, green beans, cabbage, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  2. Add vegetable broth to pot, plus tomatoes, beans (kidney and white), salt, pepper, parsley and oregano.
    Bring soup to a boil; then reduce heat and allow to simmer for 20 minutes.
    Add red wine; simmer 10 minutes more.
    Then add pasta and cook for an additional 20 minutes.
  3. Serve with grated Parmesan cheese.

Printable Recipe Card

About Minestrone Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian

Show 3 Comments & Reviews

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