Side view of minestrone soup in a wide rimmed white bowl
Print Recipe
5 from 1 vote

Minestrone Soup

Vegetables and beans simmered in a tomato based broth.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course, Soup
Cuisine: Italian
Servings: 10 Servings
Calories: 162kcal
Author: Beth Mueller



  • 3 to 4 cloves garlic minced
  • 1/2 large onion diced
  • 3 carrots peeled and sliced
  • 8 stalks of celery sliced
  • 1 large zucchini or 2 medium, cut in half and sliced
  • ½ pound fresh green beans trimmed and cut into 1-inch pieces or 2 cans drained
  • 28 ounce can tomato sauce
  • 2 cans cannellini beans UNDRAINED
  • 4 cups chicken broth
  • 1 tsp Dried Basil or 1 Tablespoons fresh chopped
  • 1 tsp Dried Oregano or 1 Tablespoon fresh chopped
  • 1 cup small uncooked Pasta Shells
  • Parmesan Cheese


  • Swirl olive oil in a pan, sauté onions over medium heat until translucent.
  • Add garlic and cook just until garlic is soft.
  • Add the basil, oregano, and celery. Cook for a few minutes.
  • Add carrots, tomato sauce, and chicken broth.
  • Simmer for about 30 minutes, longer is OK too.
  • Add the green beans and cannellini beans, with the liquid, and simmer until the green beans are tender, stirring occasionally.
  • Add the zucchini and pasta about 30 minutes before you want to eat. Simmer until pasta is tender. Or cook the pasta separately and put some into the bowl before serving.
  • Sprinkle with grated or shredded Parmesan cheese.


Substitute Vegetable broth for a vegetarian soup.


Serving: 2Cups | Calories: 162kcal | Carbohydrates: 28.8g | Protein: 9.5g | Fat: 1.1g | Saturated Fat: 0.2g | Sodium: 1146mg | Fiber: 6.7g | Sugar: 8.2g