Minestrone Soup

I made minestrone soup for the first time tonight and it was so amazing! Even my husband loved it. Definitely getting added to my soup rotation.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup uncooked pasta (such as small shells or macaroni)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • grated Parmesan cheese, for serving (optional)


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, zucchini, and yellow squash and cook until the vegetables are tender, about 5-7 minutes.
  2. Stir in the green beans, diced tomatoes, chicken broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer.
  3. Add the pasta and simmer until it is cooked to your liking, about 8-10 minutes.
  4. Stir in the kidney beans, peas, parsley, and basil. Simmer for an additional 5 minutes.
  5. Season the soup with salt and pepper to taste.
  6. Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!

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Soup Recipes

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