Homemade Minestrone Soup Recipe (2024)

Jump to Recipe

This post may contain affiliate links.

Homemade minestrone soup is a tomato based hearty soup that is packed with vegetables and beans. If you love traditional Italian minestrone soup, then you will love this homemade vegetarian soup recipe packed with delicious ingredients. Add a side of crusty bread to soak up every last bit of the soup.

HOMEMADE MINESTRONE SOUP

One of my favorite soups to eat year round is this Homemade Minestrone Soup. It is a bit different than a traditional minestrone soup recipe as it uses a tomato sauce as the base of the soup.

It is a hearty soup and packed with healthy vegetables and beans and reminds me a little of the Olive Garden minestrone soup.

This version of minestrone is a bit different than some, because it uses tomato sauce, as it has a tomato basealong with vegetable broth.

The mixture of herbs really help add flavor to this soup along with the freshly chopped parsley and parmesan cheese that you top the soup with. You will love this vegetarian minestrone soup that is packed with beans for protein.

This time of year I find that this soup is so comforting on those cold days.

I don’t believe that soups are only eaten in the fall and winter and this is a perfect example.

If you like soup recipes try thisSpring Vegetable Minestrone,White Bean Soup, Moroccan Carrot Red Lentil Soup and this Lemon Chicken Orzo Soup.

This minestrone recipe is also a perfect soup to use garden vegetables in this summer.

We planted our garden last week and I can’t wait to harvest my carrots, zucchini and spinach to use in this soup.

Each week I try to incorporate a few vegetarian meals into our weekly meal plan like today’s minestrone soup, this Vegetable Soup or this Creamy Golden Vegetable Soup.

The beans in today’s soup offer protein and the abundance of vegetables create a hearty, thick soup.

I always pair this soup with crusty Italian bread to soak up the last of that saucy broth at the end, and a serving of freshly steamed green beans.

WHAT INGREDIENTS ARE IN THIS MINESTRONE SOUP?

VEGETABLES: The vegetables are my favorite part of this soup.

I love adding as many as I can based on what is in my fridge.

BEANS:I used red kidney beans and white beans in this soup.

TOMATO SAUCE: The trick to this flavorful soup is the tomato based broth.

A lot of minestrone soups that people make are vegetable broth based.

I love adding the tomato sauce to this soup to make the flavor to the next level and make it creamier.

Feel free to use your favorite or a homemade sauce.

FRESH HERBS: When it comes to soups, fresh herbs are your friend.

This soup is great with some fresh parsley and basil added in.

PASTA: I like using a medium sized pasta in this soup.

You can also use a smaller one, like orzo or try zoodles in place of noodles.

HOW TO MAKE MINESTRONE SOUP

COOK THE PASTA: Cook the pasta according to the package to al dente. Once done drain and rinse under cold water, set aside.

SAUTE THE VEGETABLES: In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.

ADD THE SAUCE: Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.

ADD THE REMAINING INGREDIENTS & SIMMER: Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering over medium heat for another 4-5 minutes, or until the zucchini is tender.

Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes.

Remove the parmesan cheese rinds before serving.

SERVE WITH FRESH PARSLEY AND BASIL: In soup bowls portion out the pasta and ladle the soup over top of the pasta.

Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese and serve with crusty bread or garlic bread.

You can store the remaining soup in anairtight container in the fridge for up to 5 days.

WAYS TO MODIFY THIS HEARTY MINESTRONE SOUP RECIPE

BEANS: I love adding beans to soups and I often will just add whatever I have on hand. I love adding cannellini beans, kidney beans or red beans to today’s minestrone soup. Chickpeas or lentils are also great!

VEGETABLES: Load up this soup with whatever seasonal vegetables or fresh vegetables you have on hand. I always open my fridge and add in a variety of vegetables like broccoli, celery, yellow squash, carrots, broccoli, snap peas and cauliflower.

PASTA: You can add any variety of pasta you like or leave it out. I like the small pasta or even try orzo. If you want to make it healthier try whole wheat or a lentil or chickpea pasta.

TOMATO PASTE: If you want a thicker soup try adding tomato paste to the soup.

BROTH: You can substitute vegetable stock or chicken broth in place of the tomato sauce. It will end up being a bit thinner of a soup but you could offset it with the tomato paste. I personally love the tomato broth with the tomato sauce but either works nicely.

SPICES: Spices take this soup to the next level. Some I like to add are Italian seasoning, cayenne red pepper, red pepper flakes, paprika, Greek seasoning or dill.

HERBS: Fresh herbs are the perfect finishing touch to this soup. I like to add fresh basil, parsley, dill and oregano.

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

6 oz. small pasta {like elbow, macaroni or ditalini pasta}
2 tablespoons olive oil
1 medium onion, chopped {about 2 cups}
4 garlic cloves, minced
3 celery stalks, chopped, {about 1 cup}
3 medium carrots, chopped {about 1 1/2 cups}
1 - 24 oz. jar of Classico Riviera Marinara Sauce {tomato sauce of your choice}
3 cups vegetable broth
1 - 15 oz. can of diced tomatoes
2 bay leaves
2 teaspoons basil
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 parmesan rind {optional}
1 cup of frozen green beans
1 large zucchini, sliced {about 2 cups}
1 - 15 oz. can of red kidney beans, drained and rinsed
1 - 15 oz. can of white beans {like cannellini or Great Northern}, drained and rinsed
4 cups fresh spinach, tightly packed
Freshly chopped Italian parsley or curly parsley
Freshly chopped basil
Freshly grated parmesan cheese or mozzarella cheese

Instructions

Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.
In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.
Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.
Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes.
Remove the parmesan rind before serving.
In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese.

Notes

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight and then heat the soup. If the soup has become too thick add extra vegetable broth.

Makes 10 cups of soup.

This homemade minestrone soup recipe is part of a sponsored post, written by me, on behalf of Classico Riserva. All opinions are 100% mine.

Spring Vegetable Minestrone
Chicken Potato Soup Recipe
Vegetable Barley Soup