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This Minestrone Soup is hearty and loaded with lots of veggies, deliciously flavored and the perfect soup to enjoy on a cold night.

Minestrone Soup

Course Dinner, Lunch
Cuisine Italian
Keyword Hearty, Hearty Soup Recipe, Italian Minestrone Soup, Minestrone Soup, Soup, Vegetable Soup, Vegetables
Prep Time 30 minutes
Cook Time 40 minutes


  • 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


  1. Combine oil, carrots, celery, green beans, zucchini, and onions in a large Dutch oven or cooking pot.

  2. Cook over medium/high heat for 6-7 minutes, stirring frequently, until carrots start to soften.

  3. Add garlic, Italian seasoning, salt and pepper, tomato paste, vegetable stock, water, and pasta.

  4. Bring to a boil, then add kidney beans and diced tomatoes.

  5. 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.

  6. Garnish with grated parmesan and parsley. Enjoy!