This easy homemade Minestrone Soup is full of vegetables, pasta and a rich, flavorful tomato-based broth that is made all in one pot!
A DELICIOUS PASTA AND VEGETABLE SOUP
This minestrone soup recipe is one of my favorites. It is a filling and delicious vegetable soup. It is perfect to use if you have lots of canned vegetables that you are wondering what to make with them all! Or if you have fresh veggies popping up in your garden, they can be used in this too. It really is a year-round soup that is so filling and delicious!
FREQUENTLY ASKED QUESTIONS:
We could just call this vegetable soup, right? But what makes it minestrone is the Italian-seasoned tomato based broth along with the additional pasta (or even rice) and beans.
Generally this would be a seasonal soup and you would make it with whatever vegetables were in season at the time. It's a meatless thick soup with lots of vegetables (mostly fresh where possible).
The word "Minestrone" is a word that is based of the Italian word "Minestra" which simple means "soup" or "to serve". Like many good soups, Minestrone soup dates back hundreds of years and is an Italian invention.
Just leave them out or substitute with beans that you enjoy or another canned veggie. This recipe is really easy to tailor to your tastes!
The best way to serve this soup is with some crusty Italian bread so you can dip it into the soup as you eat. A delicious side salad would also be lovely.
Yes! This is a great soup to freeze! Just make sure you store it in a freezer-safe bag or container to avoid freezer burn. It will keep for up to 3 months.
INGREDIENTS FOR MINESTRONE SOUP: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vegetable or olive oil
- celery
- carrots
- small onion
- garlic
- vegetable broth
- diced Italian style tomatoes
- crushed tomatoes
- water
- Italian seasoning
- rotini pasta
- cannellini beans
- frozen green beans
- salt and pepper
HOW TO MAKE MINESTRONE SOUP:
In a large pot, over medium heat, pour in 2 tbsp. oil. Add in diced celery, carrots and onion. Season lightly with salt and pepper. Cook until vegetables are tender, stirring frequently. During the last two minutes of cooking, add in garlic and stir.
Pour in vegetable broth, crushed tomatoes, diced tomatoes, and water. Add in Italian seasoning.
Then pour in uncooked rotini pasta. Give it all a good stir. Cover and simmer over medium heat for about 10-15 minutes, or until pasta starts to become tender. This is a good time to drain and rinse your canellini beans if you haven't done so already. Then add in canellini beans and frozen green beans.
Cover and simmer for another 5 minutes or until green beans are tender. Now, give it a taste. I always find that I need to add a bit more salt to the pot.
Then serve. This is delicious served with garlic bread or a side salad. Also, try adding some shredded Parmesan cheese on top to really add to the flavor!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Homemade Minestrone Soup
Ingredients
- 2 Tablespoons vegetable or olive oil
- 2 stalks celery, diced
- 2 carrots, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 32 ounce box vegetable broth
- 14.5 ounce can diced Italian style tomatoes
- 15 ounce can crushed tomatoes
- 2 cups water
- 2 teaspoons Italian seasoning
- 1 cup rotini pasta, uncooked
- 15.5 ounce can cannellini beans, drained and rinsed
- 1 cup frozen green beans
- salt and pepper, to taste
Instructions
- In a large pot, over medium heat, pour in 2 tablespoons of oil.
- Add in diced celery, carrots and onion. Season lightly with salt and pepper.
- Cook until vegetables are tender, stirring frequently.
- During the last two minutes of cooking, add in garlic and stir.
- Then pour in vegetable broth, crushed tomatoes and diced tomatoes, and water.
- Add in Italian seasoning and uncooked rotini pasta. Give it all a good stir.
- Cover and simmer over medium heat for about 10-15 minutes, or until pasta starts to become tender.
- Then add in cannellini beans and frozen green beans.
- Cover and simmer for another 5 minutes or until green beans are tender.
- Now, give it a taste (be careful, it’s hot!). I always find that I need to add a bit more salt to the pot.
- Then serve with a little shredded Parmesan cheese on top.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: March 2013
Updated & republished: October 2021
Mrs. Cole
My family and I all loved this recipe for minestrone soup. It was so good! We were not expecting it to be THIS good. I added twice as much pasta and more broth to it (to make up for the extra pasta), and it turned out great.. I can’t wait to have leftovers for lunch tomorrow!
Brandie @ The Country Cook
I love hearing that! Thank you so very much!
Joseph O'Bryan
GREAT Soup
Mary
Wonderful recipe to make for my elderly mother in law during Lent, as well as any time. She loves soup, and this will be perfect!
Let me say once again how much I love your blog, Brandie. I tend to keep several of your daily emails in my inbox to just keep poring over them!
Anonymous
Thanks Brandie !!! I love your blog and I make your food all the time!! Keep the soups coming!!!
Anonymous
how would I make this in the slow cooker?
Anonymous
I'm also wondering how this would be done in the crock pot ? Love the fact that my food cooks while we're at work and all we have to worry about is eating it ! Thanks Brandie!
Brandie @ The Country Cook
I think you could just throw everything in the crock pot (minus the pasta) and let it simmer away on low for about 4 hours. Then during the last hour, add in the uncooked pasta and let it cook until tender. Hope that helps and hope you love it!
The Country Cook
Thank you so much Deb! That really means so much to me! ((HUGS)) ~Brandie
Anonymous
hello , im not soup person im i would lov to try this , thank u