Make this easy Minestrone Soup recipe with whatever veggies you have on hand! Nourishing and light, it’s perfect to enjoy anytime of year.
Healthy Minestrone Soup
This Minestrone soup recipe is cozy, healing, and warming – just the thing for cold nights, days when you’re craving a healthy reset, or any time you’re craving a delicious soup.
This recipe is so satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I like to add green beans (and sometimes broccoli!) for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese.
It’s super easy and flavorful, and all you need is crusty bread to make it a meal. Cookies for dessert are optional, but highly recommended.
- The vegetables: What makes this minestrone soup healthy are all of the veggies! For this recipe we’ll use: onion, carrot, and celery, garlic, tomatoes, green beans and potatoes.
- White or kidney beans – Navy beans, cannellini beans, and red kidney beans also work great!
- Vegetable broth – Use store-bought or homemade.
- The herbs: Bay leaves, oregano, thyme and fresh parsley.
- Small pasta – Think elbows, little shells, orecchiette, or ditalini.
- Red pepper flakes – Optional, for heat.
- The Cheese – Classic minestrone always includes Parmesan cheese for garnish.
***Find the complete recipe with measurements below.
Minestrone Soup Serving Suggestions
This recipe is best right after it’s made, as the pasta absorbs the broth as it sits in the leftover soup.
- Top with fresh grated Parmesan
- A little fresh chopped parsley on top goes a long way for colorful serving.
Fridge: Let cool then store in an airtight container for up to 5 days.
Freezer: Let cool then store in a freezer-safe container for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge. Reheat in a pot on stove on medium heat until heated thru. Or in individual bowls in the microwave for 3 to 4 minutes.
The Best Minestrone Soup
- 1 tablespoon olive oil
- 1 medium medium white or yellow onion - chopped
- 2 medium carrots - peeled and chopped
- 1 celery stalk - chopped
- 3 large garlic cloves - minced
- 1 pound tomatoes (chopped) or 1 -14 oz. can chopped tomatoes
- 6 cups vegetable o chicken stock
- 8 ounces green beans - cut into 1-inch lengths
- 1 medium zucchini - diced
- 1 bay leaf
- 3 sprigs thyme
- 1 15-ounce can cannellini or borlotti beans - drained and rinsed
- 2 Tablespoons fresh parsley - chopped
- ½ cup elbow macaroni pasta
- Freshly ground pepper to taste
- ¼ cup fresh parsley or basil leaves for garnish - optional
- Freshly grated Parmesan for garnish
- Heat the 1 tablespoon of olive oil in a large stockpot pot over medium heat. Add the onion, carrots, and celery. Saute, stirring, until beginning to soften, about 3 minutes.
- Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down, about 10 minutes.
- Stir in 6 cups vegetable or chicken stock, the zucchini, green beans, bay leaf, thyme and parsley. Bring to a simmer.
- Add 2 teaspoons salt, reduce the heat to low, cover and simmer 10 minutes.
- Add the beans and pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente.
- Adjust salt and add fresh ground pepper to taste.
- Serve with red pepper flakes, and parmesan, if desired.