Minestrone Soup Recipe
Soup is always delicious anytime of year! This Minestrone Soup is loaded with delicious vegetables from the carrots, celery and onions, to the kidney beans, diced tomatoes, green beans and pasta. A classic Italian vegetable soup that is hearty and a favorite soup to many.
What Goes With Minestrone Soup?
Because this soup is so hearty and filling you really do not need anything else except for some homemade biscuits, breadsticks or even sliced bread and butter.
Can chicken broth be used instead of vegetable broth?
Yes. Chicken broth can be substituted in place of vegetable broth. White beans can be added as well or in place of kidney beans. And, If you love a hearty soup recipe, this is a great recipe that is totally loaded with delicious flavor and is perfect on a cold night.
Ingredients Needed To Make Minestrone Soup
- Fresh green beans
- Zucchini
- Carrots
- Celery
- Onions, garlic
- Kidney beans
- Diced tomatoes
- Vegetable broth
- Tomato Paste
- Ditalini pasta
- Italian seasoning
- Salt, pepper
- Oil
- Parmesan cheese
How To Make Minestrone Soup
- Combine oil, carrots, celery, green beans, zucchini, and onions in a large Dutch oven or cooking pot.
- Cook over medium/high heat for 6-7 minutes, stirring frequently, until carrots start to soften.
- Add garlic, Italian seasoning, salt and pepper, tomato paste, vegetable stock, water, and finally, add the pasta.
- Bring to a boil, then add beans and diced tomatoes.
- Reduce heat to medium and cook for 20 minutes, stirring occasionally. After 10 minutes, add an additional cup of water if too much liquid has cooked out.
- Lastly, garnish with grated parmesan and parsley. Enjoy!
Try This Delicious Italian Classic Soup Today
In addition, here are more delicious soup recipes that can be found on the blog:
- Potato Cheese Soup
- Tomato Garden Vegetable Soup
- Spicy Chicken and Rice Soup
- Easy Chicken and Noodle Soup
We hope you love this recipe!
- 1-2 Tbsp olive oil
- 2 medium carrots, sliced
- 1 cup celery, diced
- 1/2 white onion, diced
- 1 cup green beans, ends trimmed off and cut into 1/2 - 1 inch pieces
- 1 zucchini, quartered and sliced
- 2 tsp minced garlic
- 1 Tbsp Italian seasoning
- 1/8 tsp salt
- 1 tsp pepper
- 3 Tbsp tomato paste
- 6 cups vegetable broth
- 1 cup water, (may need to add another cup after pasta cooks if too much water cooks out)
- 1 cup uncooked Ditalini pasta, (can use more if you prefer, but add more water)
- 15 oz can kidney beans, drained, rinsed
- 15 oz can diced tomatoes with juice
- Optional: Parmesan cheese, fresh parsley
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Combine oil, carrots, celery, green beans, zucchini, and onions in a large Dutch oven or cooking pot.
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Cook over medium/high heat for 6-7 minutes, stirring frequently, until carrots start to soften.
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Add garlic, Italian seasoning, salt and pepper, tomato paste, vegetable stock, water, and pasta.
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Bring to a boil, then add kidney beans and diced tomatoes.
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Reduce heat to medium and cook for 20 minutes, stirring occasionally. After 10 minutes, add an additional cup of water if too much liquid has cooked out.
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Garnish with grated parmesan and parsley. Enjoy!
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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