Easy Homemade Minestrone Soup – Healthy Comfort Food

October 28, 2025October 28, 2025 by Adrian Peacock

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Last updated on October 28, 2025

Cooking has this magical way of bringing people together, doesn’t it? I still remember the first time my grandma made minestrone soup for my family. It was a crisp autumn afternoon, the kind that makes you yearn for a bowl of something warm and comforting. As the aromas of simmering vegetables and savory herbs wafted through the house, I felt like I was wrapped in a cozy blanket. That first spoonful was a burst of flavors, filled with love and warmth.

Now, I want to share that warmth with you and reassure you that making minestrone soup is not only simple but also a delightful way to connect with your family. Even if you’re trying it for the first time, I’ve broken it down into stress-free steps to ensure your journey in the kitchen is enjoyable and rewarding.

Table of Contents

Why I Love This Recipe of Minestrone Soup

Minestrone soup is genuinely special to me because it’s versatile, nourishing, and downright delicious. It’s a one-pot wonder that seems to effortlessly combine wholesome ingredients into a warm hug in a bowl. This recipe is not just for experienced cooks. The beauty of this soup lies in its flexibility; beginner cooks will find it forgiving. You can toss in whatever veggies you have left in the fridge, making it a perfect way to reduce waste. Plus, there’s something incredibly soothing about stirring a pot of simmering minestrone after a long day. It’s my go-to comfort food when life gets hectic.

Ingredients You’ll Need for Minestrone Soup

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Minestrone Soup

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• Author: Sarah Mendez
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This hearty homemade Minestrone Soup is filled with colorful vegetables, tender pasta, and beans simmered in a flavorful tomato broth. It’s cozy, nourishing, and perfect for weeknights or chilly days. Whether you’re craving a classic Italian minestrone or looking for a wholesome vegetarian soup, this recipe has you covered!

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Ingredients

Scale 1x2x3x

Essentials:

• 2 tbsp extra-virgin olive oil – for sautéing and adding rich flavor
• 1 medium yellow onion, diced – creates the aromatic base
• 2 medium carrots, chopped – adds natural sweetness
• 2 celery ribs, thinly sliced – adds crunch and depth
• 1 tsp sea salt, plus more to taste
• Freshly ground black pepper – to balance the flavors
• 3 garlic cloves, grated – aromatic and flavorful
• 1 (28 oz) can diced tomatoes – forms the tomato-rich base
• 1 ½ cups cooked white or kidney beans, drained and rinsed – adds heartiness
• 1 cup chopped green beans – for a fresh crunch
• 4 cups vegetable broth – the comforting base of the soup
• 2 bay leaves – adds earthy depth
• 1 tsp dried oregano – enhances flavor
• 1 tsp dried thyme – adds a warm, savory note
• ¾ cup small pasta (elbows, shells, or orecchiette) – for texture and satisfaction
• ½ cup chopped fresh parsley – for color and freshness

Optional Add-Ons:

• Red pepper flakes: For a little heat.
• Grated Parmesan cheese: Adds a cheesy, savory finish.

Substitutions & Shortcuts:

• Swap beans for chickpeas or lentils.
• Use frozen veggies if you’re short on time.
• Use vegetable bouillon cubes with water for a quick broth.
• Make it gluten-free with gluten-free pasta or skip the pasta entirely.

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Instructions

1. Heat the oil: In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering.
2. Sauté the vegetables: Add diced onion, carrots, and celery. Season with 1 teaspoon salt and black pepper. Cook for 8 minutes, stirring occasionally, until softened and fragrant.
3. Add garlic: Stir in grated garlic and cook for 1 minute until aromatic.
4. Incorporate tomatoes and beans: Add the diced tomatoes (with their juices), cooked beans, and green beans. Stir to combine.
5. Add broth and herbs: Pour in vegetable broth and add bay leaves, oregano, and thyme. Bring to a simmer, cover, and cook for 20 minutes to let the flavors develop.
6. Add the pasta: Stir in pasta and cook uncovered for 10 minutes or until tender.
7. Final touches: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley.
8. Serve: Ladle soup into bowls and top with red pepper flakes and Parmesan, if desired. Serve warm with crusty bread.

Notes

• For a thicker soup, mash a few beans before adding the pasta.
• To make ahead: Store in the fridge for up to 4 days or freeze for up to 3 months.
• When reheating, add a splash of broth or water to loosen the consistency.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: Italian, Vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 230
• Sugar: undefined
• Sodium: 680mg
• Fat: 8g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 8g
• Cholesterol: undefined

Keywords: minestrone soup, italian vegetable soup, easy minestrone recipe, homemade minestrone, hearty soup, vegetarian soup, classic minestrone, pasta and bean soup, cozy fall soups, healthy soup recipes

To make minestrone soup, you’ll want to gather a few essentials and some optional add-ons to really elevate your dish. Here’s a detailed list:

ding">Essentials

• 2 tablespoons extra-virgin olive oil: This enhances the flavor and helps sauté your vegetables.
• 1 medium yellow onion, diced: This forms the aromatic base of your soup.
• 2 medium carrots, chopped: Their natural sweetness balances the savory notes.
• 2 celery ribs, thinly sliced: Adds a nice crunch and depth to the flavor.
• 1 teaspoon sea salt, plus more to taste: Essential for bringing out the other flavors.
• Freshly ground black pepper: A bit of spice to enhance the overall taste.
• 3 garlic cloves, grated: Provides a lovely aromatic essence.
• 1 (28-ounce) can diced tomatoes: Gives the soup a rich and tangy base.
• 1 ½ cups cooked white beans or kidney beans, drained and rinsed: Adds protein and heartiness.
• 1 cup chopped green beans: Offers a fresh crunch.
• 4 cups vegetable broth: The liquid that brings everything together, making it a warm soup.
• 2 bay leaves: Adds an earthy depth to the flavor.
• 1 teaspoon dried oregano: Gives a slightly sweet flavor that complements the soup nicely.
• 1 teaspoon dried thyme: Another herb that enhances the savory aspects.
• ¾ cup small pasta (elbows, shells, or orecchiette): This makes the soup filling and comforting.
• ½ cup chopped fresh parsley: Freshens up the whole dish with a pop of color and taste.

Optional Add-Ons

• Red pepper flakes: If you like a little kick, this is a great addition.
• Grated Parmesan cheese, for serving: This adds a beautiful cheesy layer on top.

Substitutions and Shortcuts

• Feel free to replace the white beans with chickpeas or any beans you have on hand.
• If you don’t have fresh vegetables, frozen options works well too.
• You can use store-bought vegetable broth or even vegetable bouillon cubes mixed with water for a quicker option.

Let’s turn this collection of ingredients into a comforting pot of minestrone soup. Follow these detailed steps, and you’ll soon have a delicious meal to share with your family.

1. Heat the oil: Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. You want the oil to shimmer but not smoke, as this ensures your vegetables cook nicely.

2. Sauté the vegetables: Once the oil is hot, add the diced onion, chopped carrots, and sliced celery. Season with 1 teaspoon of sea salt and several grinds of freshly cracked black pepper. Cook the mixture, stirring occasionally, for about 8 minutes. The goal here is for the vegetables to soften and become fragrant.

3. Add

   the garlic: Grate 3 garlic cloves and toss them into the pot. Stir it all together and let the garlic cook for just a minute—enough time for those beautiful aromas to fill your kitchen.

4. Incorporate the tomatoes and beans: Open that 28 oz can of diced tomatoes and pour it into the pot, along with 1 ½ cups of drained and rinsed beans and 1 cup of chopped green beans. Stir everything together.

5. Add the broth and herbs: Pour in 4 cups of vegetable broth, then drop in the 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Bring the mixture to a gentle simmer by covering the pot and allowing it to cook for 20 minutes. This is where all the flavors meld together beautifully.

6. Inc

   orporate the pasta: After the 20 minutes are up, stir in ¾ cup of small pasta. Cook it uncovered for another 10 minutes or until the pasta is nice and tender.

7. Final touches: Remove the bay leaves before serving. Season the soup with additional salt and pepper to taste. Lastly, sprinkle in ½ cup of freshly chopped parsley for a burst of freshness.

8. Serve: Ladle the minestrone soup into bowls and, if you like, top with a few red pepper flakes and a sprinkle of grated Parmesan cheese for an extra touch of flavor.