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Homemade Minestrone Soup

This One-Pot Minestrone soup is loaded with veggie goodness, hearty beans, and pasta: the ultimate vegetable soup!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6
Author: Nikole Goncalves

Ingredients

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 medium size zucchini chopped
  • 2 celery stalk chopped
  • 2 medium size carrots chopped
  • 1 cup chopped green beans
  • 1 dried bay leaf*
  • 2 cups cooked red kidney beans or 1 can 19oz/540mL, drained and rinsed
  • 1 ½ cups or 1 can 14oz/398ml diced tomatoes
  • 6   cups low sodium broth chicken or vegetable
  • 1 cup short pasta I used this super grain fusilli one here here
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Garnish with fresh parsley
  • Optional: Fresh parmesan

Instructions

Instructions

  • In a large soup pot, heat the olive oil over medium heat. Sautée the onions and garlic for 3 minutes. Add the carrots, celery, Italian seasoning, chilli flakes, salt and pepper and sautée for 3 to 5 minutes.
  • Add zucchini, green beans and bay leaf. Pour in the broth and diced tomatoes and bring to a boil. Lower heat and simmer for 20 minutes slightly covered, stirring occasionally.
  • Next add the  pasta, red kidney beans and continue to simmer for another 10 min, stirring occasionally.
  • Serve hot, garnished with fresh chopped parsley and your favourite crusty bread. For an authentic Italian taste, top with grated parmesan. Enjoy!
  • Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.

Notes

*Note: make sure you remove the bay leaf before serving.