Minestrone Soup

This hearty Minestrone Soup is loaded with tender pasta, creamy cannellini beans, and a medley of fresh vegetables (kale, carrots, and green beans) simmered in a rich tomato broth. Perfect for a cozy vegetarian dinner!

Course Soup

Cuisine Italian

Keyword Minestrone Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 247kcal

Author Julia

Ingredients

2 tablespoons olive oil
1 medium yellow onion finely diced
2 large carrots peeled and cut into rounds
2 celery ribs finely sliced
2 cloves garlic minced
1 cup green beans trimmed and roughly chopped
28 ounce diced tomatoes canned
4 cups vegetable broth
15 ounces cannellini beans canned, rinsed and drained
2 cups kale roughly chopped
¾ cup small pasta such as elbow macaroni or ditalini
salt and pepper to taste
fresh basil to garnish
½ cup shaved parmesan to garnish

US Customary - Metric

Instructions

Add the olive oil to a large pot set over a low heat. When it’s hot, add the onion, carrots and celery. Cook gently for 10 minutes until soft.
Add the garlic and the green beans and cook for 3-4 minutes.
Pour in the diced tomatoes and vegetable broth and bring to a simmer. Let the soup bubble gently for about 20 minutes or until the vegetables are tender.
Add the cannelloni beans, kale and pasta to the pot. Stir to combine then simmer for a further 10-12 minutes, or until the pasta is cooked.
Taste and season with salt and pepper.
Garnish with fresh basil and shaved parmesan cheese.

Notes

Variations

As I mentioned above, Minestrone is a very flexible recipe. Here are some other ingredients & variations I recommend using in this soup:

Zucchini or courgette: add in place of or alongside green beans for a summery feel.
Potatoes: would make this soup heartier—great for colder months.
Peas or corn: Add near the end for sweetness and color.
Spinach or Swiss chard: Sub in for kale, added at the end so it wilts gently.
Broken spaghetti or orzo: Work just as well as macaroni or ditalini.
Parmesan rind: If you want a richer broth you can add a parmesan rind while the soup is simmering then remove it just before serving.

Storage Tips

Fridge: Minestrone Soup should be covered and stored in the refrigerator where it will keep for 3-4 days. The flavor often improves after a day or two!
Pro Tip: If I plan to store leftovers, I cook the pasta separately and add it when serving to avoid it soaking up all the broth.
Freezer: If you want to keep it longer, it can be frozen for up to 3 months.

Nutrition