This easy homemade Minestrone Soup is full of vegetables, pasta and a rich, flavorful tomato-based broth. Perfect for freezing too!
HOMEMADE MINESTRONE 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!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING MINESTRONE SOUP:
- Use any pasta noodle shape that you have on hand. I tend to like rotini noodles but any shape works fine!
- Don’t like green beans or cannellini beans? No problem, leave them out or substitute with beans that you enjoy or another canned veggie. This recipe is really easy to tailor to your tastes!
INGREDIENTS NEEDED:
2 tbsp. vegetable or olive oil
2 tbsp. vegetable or olive oil
2 stalks celery, chopped (about 1 cup)
2 carrots, diced (about 1/2 cup)
1 small onion, diced
2 cloves garlic, minced (about 2 tsp.)
1 (32 oz.) box vegetable broth
1 (14.5 oz.) can diced Italian style tomatoes
1 (15 oz.) can crushed tomatoes
2 cups water
2 tsp. Italian seasoning
1 cup rotini pasta (uncooked)
1 (15.5 oz.) can cannellini beans, drained and rinsed
1 cup frozen green beans
salt & pepper, to taste
HOW TO MAKE THIS DELICIOUS VEGETABLE 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!
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
GRANDMA’S AMERICAN GOULASH
SLOW COOKER SOUP BEANS & HAM
CROCK POT TACO SOUP
THE BEST STUFFED PEPPER SOUP
CROCK POT LEEK & POTATO SOUP
CREAMY SAUSAGE CORN CHOWDER
ULTIMATE CHEESEBURGER SOUP
SLOW COOKER SOUP BEANS & HAM
CROCK POT TACO SOUP
THE BEST STUFFED PEPPER SOUP
CROCK POT LEEK & POTATO SOUP
CREAMY SAUSAGE CORN CHOWDER
ULTIMATE CHEESEBURGER SOUP
Originally published: March 2013
Updated & republished: April 2020
HOMEMADE MINESTRONE SOUP
This easy homemade Minestrone Soup is full of vegetables, pasta and a rich, flavorful tomato-based broth. Perfect for freezing too!
Print Pin RateServings: 6
Calories: 72kcal
Ingredients
- 2 tbsp vegetable or olive oil
- 2 stalks celery, diced
- 2 carrots, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (32 oz) box vegetable broth
- 1 (14.5 oz) can diced Italian style tomatoes
- 1 (15 oz) can crushed tomatoes
- 2 cups water
- 2 tsp Italian seasoning
- 1 cup rotini pasta, uncooked
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 1 cup frozen green beans
- salt & pepper, to taste
Instructions
- 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.
- 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
Calories: 72kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3917IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg
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hello , im not soup person im i would lov to try this , thank u
Thank you so much Deb! That really means so much to me! ((HUGS)) ~Brandie
how would I make this in the slow cooker?
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!
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!
Thanks Brandie !!! I love your blog and I make your food all the time!! Keep the soups coming!!!
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!
GREAT Soup
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!
I love hearing that! Thank you so very much!