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The Best Minestrone Soup

Get ready to nosh on the Best Minestrone Soup around. It’s hearty, healthy, comforting, and satisfies both vegetarians and omnivores alike. 

minestrone 3

Our family is obviously not vegetarian. Never say never, but I’d currently go batty if I knew I’d never taste this crazy good Asian Burger with Sriracha Mayo or this favorite Chicken Madeira again.

Once in awhile, we walk on the wild side and do a Meatless Monday gig. 😉

Since it’s still soup weather, I decided to work on a Minestrone Soup that would make even the meat lovers happy.

This Minestrone Soup is hearty, comforting, and chock full of goodness. It’s fabulous when served with a hearty loaf of rustic bread. Nobody even noticed the meatless in our Monday…

Minestrone 1

Nobody asked where the meatballs were. That’s a total win.

I call this The Best Minestrone Soup because it’s the only one the entire family has quickly devoured, ladle by ladle. The Littles aren’t particularly picky, but they’ll let their preferences be audibly known.  They were all in with this soup.

I don’t frequent Olive Garden, but there are those occasional girlfriend lunches I’ll partake in, which always mean the soup-salad combo. We usually try a bowl of every single soup because we can.

I think you’ll find homemade minestrone soup to be a bajillion times better than O.G.’s. 🙂

minestrone 2

Here’s to secretly meatless Mondays.



The Best Minestrone Soup

4 from 1 reviews

Get ready to nosh on the Best Minestrone Soup around. It’s hearty, healthy, comforting, and satisfies both vegetarians and omnivores alike.

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins

Yield: 8


  • 3 TB olive oil
  • 1 medium onion, chopped
  • 8 cloves fresh garlic, chopped
  • 8 cups good quality vegetable broth
  • 1 can (14 oz) diced tomatoes with juices
  • 1/2 cup light red wine (such as Chianti)
  • 2 TB tomato paste
  • 1 large stalk celery, thinly sliced
  • 2 medium carrots, peeled and julienned
  • 1 cup cut green beans, frozen or fresh
  • 1 can (15 oz) kidney beans, rinsed and drained well
  • 1 can (15 oz) white beans, rinsed and drained well
  • 1 medium zucchini, sliced to bite size pieces roughly 1/2 inch thick
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 TB fresh parsley, chopped
  • 1/2 cup dry small shell-shaped or elbow pasta
  • kosher salt and freshly ground black pepper to taste
  • Optional: freshly grated parmesan to serve


  1. In a large heavy pot or Dutch oven, heat olive oil over medium heat. When oil is hot, add onion and garlic and stir/cook until translucent. Add broth, tomatoes with juices, wine, tomato paste, celery, and carrots. Bring to a boil and let boil uncovered 15 minutes.
  2. Add green beans, kidney beans, white beans, zucchini, herbs, and pasta. Bring back to a boil, cooking for 10 minutes or until pasta reaches desired tenderness. Season with additional kosher salt and freshly ground black pepper as needed. If desired, serve with freshly grated parmesan and hearty bread.
  • Author: Chew Out Loud
  • Category: dinner, main
  • Cuisine: Italian

Source: Chew Out Loud

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Recipe rating


    • Barbara

    This sounds wonderful especially now in Lent for meatless Fridays! And the next day I could put meatballs in the leftovers!

    • Carina

    This soup was so yummy! Especially if you can make it with homemade vegetable stock. It was better the next day because the vegetables absorbed all the delicious flavors! Really yummy with sourdough bread and butter 🙂

      • chewoutloud

      Carina, I agree! It’s even better the next day!

    • Lea

    Do you have the nutrition information for this?

    • Elana Halvorson

    I have made this a few times now. We love it! We started leaving out the pasta after the first time though given there are only 3 of us and one batch lasts a while. I don’t think they put pasta in minestrone soup in Italy anyway.

      • chewoutloud

      Glad you guys like this, Elana! Thanks for coming over today, and happy holidays 🙂

    • Kristie

    I made this soup at the beginning of the week. It was super easy to do in the crockpot. I paired it with Cole’s frozen breadsticks and the family loved it. Thanks for sharing

      • chewoutloud

      So so happy to hear it! Happy fall

    • Willa

    I just made this, and it turned out FANTASTIC. Oh my god. So warm, so hearty, so flavorful. Thanks for the recipe!!

      • chewoutloud

      YAY, you’re so welcome, Willa 🙂 And thanks for taking the time to come over to let us know you enjoyed it 🙂 Happy fall!

      • Lisa

      Just made this for the family with grilled cheese on the side! It was a hit, will definitely make again, thank you for the recipe!

    • Christie Finch

    The biscuits are a nice touch! I suppose they are more salty than sweet.

      • Peter Fitzgerald

      “Once in awhile, we walk on the wild side and do a Meatless Monday gig.” This is sad commentary for a ‘cook’

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