Minestrone Soup
Minestrone Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Warm up with a bowl of healthy and hearty Minestrone Soup this winter!

Course: Soup
Cuisine: Italian
Keyword: classic minestrone soup, easy minestrone soup, hearty minestrone soup, minestrone, minestrone soup
Servings: 8 people
Calories: 240 kcal
Author: Ginnie
  • 1 tablespoon extra virgin olive oil
  • 2 carrots, cut into half moons
  • 2 stalks celery, sliced
  • 1 large onion, diced
  • 2 large cloves garlic, minced
  • 8 cups vegetable broth
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bunch kale, chopped (discard stems)
  • 2 cups sliced green beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups macaroni
  • 1 large zucchini, quartered and sliced
  • generous handful fresh basil leaves, chopped
  • salt
  • pepper
  1. Heat olive oil in a large pot over medium heat.
  2. Add carrots, celery, and onions to pot; season with salt and pepper.
  3. Cook until veggies are softened and starting to color, about 10 minutes, stirring occasionally.
  4. Mix in garlic and cook until fragrant, stirring constantly, about 1 minute.
  5. Add broth, beans, tomato sauce, tomatoes, kale, green beans, and dried herbs to pot. Bring to a boil, then reduce heat to a simmer.

  6. Cook soup, partially covered, until veggies are almost tender, about 20 to 25 minutes.
  7. While the soup is simmering, cook the macaroni in a separate pot of boiling, well-salted water until al dente. Drain, then rinse pasta with cool water. Set aside.

  8. Stir zucchini into soup and cook tender, about 5 to 10 more minutes.

  9. Add fresh basil to soup and season with salt and pepper to taste.
  10. Serve soup over macaroni, topped with additional fresh basil, if desired. Enjoy!