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A white bowl with minestrone soup.

The Best Minestrone Soup

Make this easy Minestrone Soup recipe with whatever veggies you have on hand! Nourishing and light, it's perfect to enjoy anytime of year.
5 from 3 votes
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Prep Time: 1 minute
Servings: 6
Author: Ana Frias


  • 1 tablespoon olive oil
  • 1 medium medium white or yellow onion - chopped
  • 2 medium carrots - peeled and chopped
  • 1 celery stalk - chopped
  • 3 large garlic cloves - minced
  • 1 pound tomatoes (chopped) or 1 -14 oz. can chopped tomatoes
  • 6 cups vegetable o chicken stock
  • 8 ounces green beans - cut into 1-inch lengths
  • 1 medium zucchini - diced
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 15-ounce can cannellini or borlotti beans - drained and rinsed
  • 2 Tablespoons fresh parsley - chopped
  • ½ cup elbow macaroni pasta
  • Freshly ground pepper to taste
  • ¼ cup fresh parsley or basil leaves for garnish - optional
  • Freshly grated Parmesan for garnish


  • Heat the 1 tablespoon of olive oil in a large stockpot pot over medium heat. Add the onion, carrots, and celery. Saute, stirring, until beginning to soften, about 3 minutes.
  • Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down, about 10 minutes.
  • Stir in 6 cups vegetable or chicken stock, the zucchini, green beans, bay leaf, thyme and parsley. Bring to a simmer.
  • Add 2 teaspoons salt, reduce the heat to low, cover and simmer 10 minutes.
  • Add the beans and pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. 
  • Adjust salt and add fresh ground pepper to taste.
  • Serve with red pepper flakes, and parmesan, if desired.

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