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Minestrone Soup

Minestrone Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Vegetarian


With a wonderfully herby tomato broth, this easy vegetarian minestrone soup is hearty and full of green beans, kidney beans, and pasta.


  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 128 ounce can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 115 ounce can kidney beans, drained and rinsed
  • 1 cup trimmed green beans, cut 1/2-inch long
  • 1 cup chopped kale
  • 3 ounces small to medium pasta (shells, orecchiette, ditalini)
  • Shaved Parmesan and chopped parsley for serving


  1. In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes. Add the garlic, rosemary, oregano, salt and pepper and continue cooking until the garlic is fragrant, about 1 minute.
  2. Add the tomatoes, vegetable broth and kidney beans. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes until the soup thickens slightly. Add the green beans and kale. Continue cooking for 5 minutes until the kale wilts. 
  3. In a separate small saucepan, cook the pasta according to package instructions until al dente.
  4. Divide the soup into bowls, adding pasta and garnishing Parmesan and chopped parsley.


Storing leftovers: Keep the soup and pasta in separate containers. The soup can be refrigerated up to 5 days and frozen up to 1 month.

Warm the soup in a saucepan over low heat. Stir in the cold pasta when the soup is almost warm enough to eat.

Keywords: minestrone soup, vegetarian minestrone soup, minestrone soup with kale