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Minestrone Soup

Prep Time:

15 minutes

Cook Time:

30 minutes


6-8 Servings

About the Recipe

Living in a Northern country that is cold and snowy half the year, having comfort food recipes is a must.
I love soups that are a meal in one. he kind where the ingredient list is longer than the steps to make it. One of the my favorite of these types is Minestrone.
Classic Italian minestrone soup – a wholesome medley of vibrant vegetables, beans, and pasta, simmered to perfection in a flavorful herb-infused broth. This hearty and nutritious dish not only warms the soul but also brings together a symphony of aromatic herbs like oregano, basil, thyme, and rosemary.
With its rich colors and robust flavors, this homemade minestrone is a celebration of wholesome ingredients that come together effortlessly to create a bowl of nourishing goodness.
Whether you're seeking a satisfying weeknight meal or a delightful way to embrace the seasons, this minestrone soup is sure to become a cherished favorite in your kitchen.


2 tablespoons olive oil

1 onion, diced

2 carrots, sliced

2 celery stalks, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 zucchini, diced

1 cup green beans, chopped

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon fresh rosemary, finely chopped

1 cup small pasta (e.g., ditalini)

Salt and pepper to taste

3 cups spinach or kale, chopped

Grated Parmesan cheese for serving


Get your veggies ready!

Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices.

In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.

Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans.

Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Meanwhile, cook pasta according to package instructions. Drain and set aside.

Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted.

Adjust seasoning if needed.

Serve hot, garnished with grated Parmesan cheese.


Items used in this recipe:

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Le Creuset Pot:

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