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Easy Minestrone Soup

This basic minestrone soup recipe is great as it is, or you can add to it to tailor it to your family’s taste buds. It's the perfect recipe to make your own.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: easy, family-friendly, vegan, Vegetarian, warming, winter recipes
Servings: 6 servings


  • Large pot


  • 2 Tbsp olive oil
  • 1 large white onion
  • 3 garlic cloves, minced
  • 3 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 c green beans, cut into 1-inch pieces
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • salt & pepper to taste
  • 2 bay leaves
  • 1 15 oz can of diced tomatoes
  • 3 15 oz cans tomato sauce
  • 4 c vegetable or chicken broth
  • 1 c small pasta (like elbow, radiatori, ditalini, conchiglie)
  • 1 15 oz can kidney beans, drained and rinsed
  • 3/4 c shredded parmesan, divided (Use vegan cheese or leave out for a vegan meal)


  • Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for 30 seconds. Add celery and carrots, and cook for about 5 minutes, stirring occasionally to keep from burning. Stir in green beans.
  • Stir in oregano, basil, thyme, salt and pepper. Add the diced tomatoes, tomato sauce, and broth. Cover and bring to a simmer, then lower the flame to low heat.
  • After 15 minutes, or when vegetables are almost tender, add the pasta to the pot and cook until al dente. Add the kidney beans.
  • If you are adding cream or leafy greens to the soup, add them to the pot at this point.
  • Remove from flame and stir in half the grated parmesan cheese. Set aside the other half in a bowl, for serving.