A classic Minestrone Soup recipe featuring kidney beans, green beans, tomato style broth and elbow macaroni. Inspired by Olive Garden's Minestrone Soup!
This comforting Italian soup is easy to make and even though it is a meat-free soup, it is surprisingly very satisfying!
Related: Soups, Stews & Chili Recipes Pin Board
My air fryer garlic bread makes the perfect soup dunker for this minestrone. Plus, having bread side dish will give you the feel of Olive Garden's endless breadsticks option. Or try tossing a few garlic butter croutons on top!
Worried you might not have all the ingredients on hand? No problem, one of the reasons this soup recipe is so great, is the versatility.
Change up the vegetables, beans or pasta to whatever you have! You can even add meat if you don't need this to be vegetarian!
- Soffrito - Also known as mirepoix or more to the point, a base of onion, carrot and celery
- Beans - Green beans and kidney beans
- Tomatoes - Fresh, diced or canned.
- Herbs/Spices - Oregano, thyme, salt, black pepper, red pepper, bay leaf, fresh basil.
- Broth - vegetable or chicken
- Olive oil
For complete list of ingredients and specific amounts, please see the step-by-step recipe card below.
Start by sautéing onion a few minutes, then adding the garlic. Stir in the carrots, green beans, celery, oregano and thyme.
Next, add tomatoes, kidney beans, salt, pepper and chili flakes. Cook over medium heat. Tomatoes will get a little mushy and that is actually what we are looking for so don't fret.
Once the tomatoes are soft, add broth and bay leaf. Cover and simmer.
Stir in pasta.
Continue to cook another 6-7 minutes until pasta is tender. Turn off the heat and stir in basil.
Garnish with cilantro or parsley and serve.
- Vegetables - Instead of green beans try zucchini or add in spinach or kale.
- Broth - If you don't need to make this a vegetarian soup, try chicken broth.
- Pasta - You can use any small pasta shape.
- Meaty Minestrone - Looking to make this a protein packed soup with meat? Try ground beef, ground turkey or bulk sausage.
Classic Minestrone soup can be stored in an airtight container in the refrigerator for up to one week or up to 3 months in the freezer.
Hint: If planning to freeze soup, do not add the pasta prior to freezing. Add the pasta when reheating.
Printable Recipe Card
- 2 tablespoon olive oil
- ¾ cup diced onions yellow or sweet vidalia
- 3 cloves garlic minced
- ¾ cup diced carrot
- ¾ cup diced celery
- ½ cup roughly chopped green beans
- 2 medium tomatoes chopped
- 15 ounce can kidney beans drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 leaf bay leaf
- 4 cups vegetable broth
- ½ cup small elbow pasta or similar
- ½ cup chopped fresh basil
- Heat oil in a large pan, over medium heat. Add onion and saute a few minutes. Add garlic and stir while still cooking another 30 seconds. Add carrots, green beans, celery, oregano and thyme. Cook another 5 minutes, stirring occasionally.
- Stir in tomatoes, kidney beans, salt, pepper and chili flakes. Cook another few minutes, stirring occasionally. Add broth and bay leaf. Cover and reduce heat. Simmer 20 minutes.
- Stir in noodles and cook just until tender, about 7 minutes.
- Once pasta is tender, remove from heat. Stir in chopped basil.
- If desired, garnish each bowl with chopped cilantro, parsley and/or fresh grated parmesan cheese.
Yes. Minestrone soup is a good source of fiber, promoting a healthy gut!
The only difference is that minestrone has the addition of legumes and pasta.
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