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minestrone soup

Minestrone Soup Recipe

An easy, delicious, and cozy winter recipe! This minestrone soup is packed with veggies, and so easy to make!
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 6
Calories 183 kcal


  • large pot


  • 2 tablespoon olive oil
  • 1 large onion
  • 4 cloves garlic
  • 1 cup carrots
  • 2 stalks celery
  • 1 ½ cups chopped potato
  • 1 teaspoon oregano
  • ½ teaspoon rosemary
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 2 zucchinis
  • 1 28 oz can of diced tomatoes
  • ¼ cup tomato paste
  • 4 cups of vegetable broth
  • 2 cups water
  • 1 ½ cups of cooked kidney beans about 1 can
  • 1 cup pasta
  • 1 teaspoon lemon juice
  • salt and pepper to taste


  • Chop up the onion and mince the garlic.
  • To a pan over medium heat, add the olive oil, onion, and garlic.
  • Stir and cook for 2-3 minutes.
  • Add in the chopped carrots, celery, and potatoes.
  • Also add the oregano, rosemary, basil, thyme, and smoked paprika.
  • Stir well, cover with the lid, and cook for ten minutes.
  • Then add the zucchini, can of diced tomatoes, tomato paste, vegetable broth, and water. Cover with the lid and cook for 25-30 minutes over high heat.
  • Then add in the pasta and beans and cook for another 15-20 minutes.
  • Before turning off the heat, remove a few carrots and potatoes, and make sure that they are fully cooked by poking a fork through them. If the fork easily sinks into the vegetables, they are ready. If not, cook for a few more minutes until they are. Finally, remove the soup from the heat.
  • Add in the lemon juice and salt and pepper to taste. Cool off and enjoy!



Calories: 183kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1071mgPotassium: 932mgFiber: 7gSugar: 10gVitamin A: 4737IUVitamin C: 35mgCalcium: 68mgIron: 2mg
Keyword minestrone soup
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