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 NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vegetable or olive oil
- small onion
- vegetable broth
- diced Italian style tomatoes
- crushed tomatoes
- 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?
Homemade Minestrone Soup (+Video)
- 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 uncooked rotini pasta
- 15.5 ounce can cannellini beans, drained and rinsed
- 1 cup frozen green beans
- salt and pepper, to taste
- shredded Parmesan cheese (for topping, optional)
- In a large pot, over medium heat, pour in 2 Tablespoons vegetable or olive oil.
- Add in 2 stalks celery, diced, 2 carrots, diced and 1 small onion, diced, Season lightly with salt and pepper, to taste.
- Cook until vegetables are tender, stirring frequently.
- During the last two minutes of cooking, add in 2 cloves garlic, minced and stir.
- Then pour in 32 ounce box vegetable broth, 14.5 ounce can diced Italian style tomatoes, 15 ounce can crushed tomatoes and 2 cups water. Stir.
- Add in 2 teaspoons Italian seasoningseasoning and 1 cup uncooked rotini pasta. Give it all another good stir.
- Cover and simmer over medium heat for about 10-15 minutes, or until pasta starts to become tender.
- Then add in 15.5 ounce can cannellini beans, drained and rinsed and 1 cup 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 (optional).
“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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: March 2013
Updated & republished: October 2021