Classic Italian Minestrone Soup

Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Italian
Servings: 6 servings
Calories: 278kcal
Author: Jessica Gavin


  • 1 tablespoon olive oil (15ml)
  • 1 cup yellow onion (150g) 1/2-inch dice
  • 1 cup celery (100g) 1/2-inch dice
  • 1 cup carrots (150g) 1/2-inch dice
  • 1 cup zucchini (127g) 1/2-inch dice
  • 1 cup yellow squash (114g) 1/2-inch dice
  • 1 tablespoon minced garlic (12g)
  • 2 tablespoons tomato paste (32g)
  • 28 ounces diced tomatoes canned with juice
  • 4 cups unsalted vegetable stock (960ml) plus more to thin out soup
  • 1 teaspoon kosher salt (10g)
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1 teaspoon chopped oregano (1g) or 1/2 teaspoon dried
  • 15 ounces red kidney beans (425g) rinsed and drained
  • 1 cup green beans (124g) trimmed and cut to ½-inch pieces
  • black pepper as needed for seasoning
  • 1 cup dried pasta (128g) ditalini
  • 2 teaspoons chopped parsley (3g)


  • Heat a large dutch oven or stockpot over medium-high heat and then add in oil.
  • Once oil is hot add the onions, celery, and carrots, saute until lightly browned, 5 minutes.
  • Add zucchini and yellow squash, saute for 2 minutes.
  • Add garlic and saute for 30 seconds.
  • Add tomato paste and saute for 30 seconds.
  • Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, stir to combine. 
  • Turn the heat to medium and bring the liquid to a vigorous simmer.
  • Add red kidney beans and pasta to the pot, cook until pasta is al dente, about 10 minutes.
  • Add green beans to the pot and cook until tender and bright green, about 3 minutes.
  • Remove rosemary sprigs and add more vegetable broth as needed to thin out the soup, about 1 to 2 cups, warm before serving.
  • Taste soup and season with more salt and pepper as desired.
  • Garnish with parsley and serve hot.


MAKE IT GLUTEN-FREE: Use gluten-free pasta instead of wheat pasta. 


Calories: 278kcal | Carbohydrates: 44g | Protein: 13g | Fat: 7g | Sodium: 493mg | Potassium: 1116mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4015IU | Vitamin C: 29.9mg | Calcium: 415mg | Iron: 12.3mg
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