Easy Vegetable Minestrone Soup Recipe | TheSuburbanSoapbox.com
Vegetable Minestrone Soup Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Quick and easy, this Vegetable Minestrone Soup recipe is hearty, healthy and satisfying.

Course: Side Dish, Soup
Cuisine: Italian
Keyword: minestrone soup
Servings: 8
Calories: 389 kcal
Author: Kellie
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 1 zucchini, sliced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp Italian Seasoning
  • 1 cup chopped green beans
  • 1 14.5 ounce can kidney beans drained and rinsed
  • 1 14.5 ounce can cannellini beans drained and rinsed
  • 1 15 ounce can diced tomatoes
  • 1 tablespoons fresh chopped thyme
  • 1 1/2 tablespoons fresh chopped parsley
  • 4 cups beef stock
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 cup ditalini pasta or other small cut pasta
  • kosher salt and fresh ground pepper to taste
  1. Heat the olive oil and butter in a large stock pot over medium high heat.
  2. Add the onion, carrot, celery and zucchini to the pot. Cook until softened, approximately 4-5 minutes.

  3. Stir in the garlic and cook for 1 additional minute.
  4. Stir in the tomato paste and Italian seasoning, cooking for 1 more minute.
  5. Add the green beans, kidney beans and cannellini beans. Stir to combine and cook for 3-4 minutes.
  6. Stir in the tomatoes, thyme, parsley and stock. Bring the mixture to a boil and then turn the heat down to low.
  7. Add the onion powder, garlic powder, Worcestershire sauce and balsamic vinegar. Stir to combine.
  8. Stir in the pasta.
  9. Simmer for 8-10 minutes.
  10. Season with salt and pepper, to taste.
  11. Serve immediately.
Recipe Notes

Minestrone Soup can be made up to 2 days in advance and stored in an airtight container in the refrigerator. If your pasta has soaked up most of the stock while sitting, stir in additional as needed while reheating.

Alternatively, Minestrone Soup can be frozen in an airtight container for up to 2 months.

Nutrition Facts
Vegetable Minestrone Soup Recipe
Amount Per Serving
Calories 389 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 558mg24%
Potassium 1701mg49%
Carbohydrates 67g22%
Fiber 14g58%
Sugar 7g8%
Protein 22g44%
Vitamin A 3050IU61%
Vitamin C 13.6mg16%
Calcium 216mg22%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.