This is hands-down the BEST Minestrone Soup you’ll ever try. And I’m not saying that lightly. It’s just so warm and comforting and smells absolutely amazing as it simmers on the stove.  

I usually make a huge pot and share it with my sister and a few friends. And they all agree that it’s just so tasty 😉 ! It’s loaded with fresh vegetables, tomatoes, tender small pasta, and beans in a delicious tomato broth. I use homemade chicken broth with a tomato base in this Minestrone Soup – it adds so much more flavor than a vegetable broth. But you’re welcome to still use that if you prefer, I’m sure it’ll still turn out delicious. Pair it with a fresh sliced buttered baguette and you have a lunch or dinner that no one will turn down!

This soup is so hearty and satisfying, you can add any of your favorite veggies, use whatever small pasta you have on hand or you can do without, and if you’d like extra protein, go ahead and add meat. It’s completely up to you! This recipe makes plenty and makes for an easy lunch or dinner! It tastes just as delicious warmed up the next day, but the soup does soak up a lot of the broth. I love a heartier, less brothy soup so I enjoy it as is but go ahead and add some additional water or broth when reheating it.

I love how versatile this soup is. You can substitute anything you have on hand such as:
potatoes
bell peppers
mushrooms
parsnips
peas
yellow squash
leeks, white part only
fresh spinach (but after it’s finished cooking)

Prep everything before you start and it’ll make for a much smoother process. First chop all your vegetables – onion, celery, carrots, and zucchini. Trim the ends of the green beans and cut them in halves. Make sure to cut all the veggies in uniform size.

Serves: 6-8

INGREDIENTS

• 2 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 5 oz. fresh green beans trimmed & cut into 1-inch pieces
• 1 zucchini thickly sliced (1/4”) and quartered
• 1 15 oz can diced tomatoes & green chilis, with juices
• 1 15 oz can diced tomatoes, with juices 
• 1 15 oz. can tomato sauce
• 1 19 oz. can kidney beans, drained & rinsed
• 1 1/2 tsp each dried basil, dried parsley
• 1 tsp each dried oregano, salt, sugar
• 1/2 tsp each black pepper, dried thyme
• 1/8 teaspoon red pepper flakes
• 1 bay leaf
• 7 cups low sodium chicken broth
• 2 cups water

ADD LATER

• 1 1/2 cups uncooked small macaroni or small pasta shells
• freshly grated Parmesan cheese
• fresh parsley, 3 tbsp

INSTRUCTIONS

1. Hеаt оlіvе оіl in large Dutch oven оvеr mеdіum high heat. Add the оnіоn, сеlеrу, and саrrоtѕ. Cook, stirring often, until the vegetables are tender, 5-7 minutes. Add garlic and cook for 30 seconds. 
2. Add all remaining ingredients through the water, cover soup and bring to a boil.
3. Uncover and reduce to a gentle simmer for 10 minutes, stirring occasionally. 
4. Add pasta and cook just until al dente.
5. Sprinkle fresh parsley over the soup.
6. Just before serving, add freshly grated Parmesan cheese.
7. Sprinkle with freshly grated Parmesan and enjoy!