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Minestrone Soup Recipe in a bowl with two hands around the bowl

Minestrone Soup Recipe

  • Author: Maryea
  • Total Time: 47 minutes
  • Yield: 4-6 servings 1x


Use whatever vegetables and beans you have on hand to make this quick and easy Minestrone Soup recipe!


  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 carrot chopped
  • 1 celery stalk, chopped
  • 1 cup chopped parsnip or other hard vegetable
  • salt and freshly ground black pepper
  • 6 cups stock, vegetable or chicken
  • 1 (28 ounce) can crushed tomatoes with basil
  • 1 bay leave
  • rind from parmesan cheese
  • 1 cup chopped zucchini or other soft vegetable
  • 1/2 cup small pasta, such as tubetti
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 teaspoon minced garlic
  • 1/2 cup chopped parsley leaves


  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
  2. Add the parsnip and season everything well with salt and freshly ground black pepper. Cook the parsnip with the onion, carrot, and celery for an additional 2 minutes.
  3. Stir in the stock, tomatoes, bay leaf, and the parmesan rind if you are using it and bring to a boil. Reduce the heat and simmer for 15 minutes.
  4. Add the zucchini and pasta and bring to a simmer again, and simmer for another 10 minutes.
  5. Stir in the beans and garlic and simmer another 5 minutes.
  6. Remove the bay leaf and parmesan rind and serve. Enjoy!


Hard vegetable substitution ideas: potatoes, sweet potatoes, winter squash, turnips

Soft vegetable substitution ideas: green beans, summer squash, baby spinach, kale

  • Prep Time: 10 minutes
  • Cook Time: 37 minutes


  • Serving Size: 1/6 of recipe
  • Calories: 241
  • Sugar: 10.5 grams
  • Fat: 8.3 grams
  • Carbohydrates: 36.8 grams
  • Protein: 7.4 grams