Minestrone Soup

6 servings


15 minutes

active time

55 minutes

total time


1 tablespoon olive oil

1 tablespoon butter

1 medium onion (chopped)

2 sticks celery (chopped)

3 medium carrots (peeled & sliced)

3 cloves garlic (minced)

1 (28 ounce) can crushed tomatoes

4 cups chicken broth or veggie broth

1 small zucchini (chopped)

1 cup fresh green beans (chopped)

1 (14 ounce) can red kidney beans (drained)

1 (14 ounce) can white kidney (cannellini) beans (drained)

1/2 teaspoon Italian seasoning

3/4 cup uncooked elbow macaroni

Salt & pepper (to taste)

Fresh basil (optional, to taste)

Freshly grated parmesan cheese (to taste)


Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.

Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.

Once the soup is boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open and cook for 10 minutes.

Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.

Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).


Serving Size



299 kcal

Total Fat

6 g

Saturated Fat

2 g

Unsaturated Fat

3 g

Trans Fat

1 g


5 mg


974 mg

Total Carbohydrate

51 g

Dietary Fiber

12 g

Total Sugars

11 g


14 g

6 servings


15 minutes

active time

55 minutes

total time
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