Homemade Minestrone Soup

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One of my favorite soups to eat year round is this Homemade Minestrone Soup. It is a bit different than a traditional minestrone soup recipe as it uses a tomato sauce as the base of the soup.

It is a hearty soup and packed with vegetables and beans and reminds me a little of the Olive Garden minestrone soup. 

This version of minestrone is a bit different than some, because it uses tomato sauce, as it has a tomato base along with vegetable broth.

The mixture of herbs really help add flavor to this soup along with the freshly chopped parsley and parmesan cheese that you top the soup with. You will love this vegetarian minestrone soup that is packed with beans for protein. 

This time of year I find that this soup is so comforting on those cold days. 

I don’t believe that soups are only eaten in the fall and winter and this is a perfect example.

If you like soup recipes try this Spring Vegetable Minestrone, White Bean Soup, Moroccan Carrot Red Lentil Soup and this Lemon Chicken Orzo Soup.

This minestrone recipe is also a perfect soup to use garden vegetables in this summer. We planted our garden last week and I can’t wait to harvest my carrots, zucchini and spinach to use in this soup.

Each week I try to incorporate a few vegetarian meals into our weekly meal plan like today’s minestrone soup, this Vegetable Soup or this Creamy Golden Vegetable Soup.  The beans in today’s soup offer protein and the abundance of vegetables create a hearty, thick soup. 

I always pair this soup with crusty Italian bread to soak up the last of that saucy broth at the end, and a serving of freshly steamed green beans. 

For those meat lovers that are thinking a meal can’t be a meal without meat, try adding sweet Italian sausage for an even heartier meal.

Like I mentioned this Homemade Minestrone Soup Recipe uses a marinara tomato sauce as the base. You can use your favorite store-bought or make a homemade sauce to use.

Recipe Ingredients

How to Make Minestrone Soup

Step 1: Cook the Pasta: Cook the pasta according to the package to al dente. Once done drain and rinse under cold water, set aside.

Step 2: Sauté the Vegetables: In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.

Step 3: The Sauce: Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.

Step 4: Add Remaining Ingredients: Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering over medium heat for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes. Remove the parmesan cheese rinds before serving.

5. Serve: In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese and serve with crusty bread or garlic bread. 

Ways to Modify This Hearty Minestrone Soup Recipe

• Beans: I love adding beans to soups and I often will just add whatever I have on hand. I love adding cannellini beans, kidney beans or red beans to today’s minestrone soup. Chickpeas or lentils are also great! 
• Vegetables: Load up this soup with whatever seasonal vegetables or fresh vegetables you have on hand. I always open my fridge and add in a variety of vegetables like broccoli, celery, yellow squash, carrots, broccoli, snap peas and cauliflower.
• Pasta: You can add any variety of pasta you like or leave it out. I like the small pasta or even try orzo. If you want to make it healthier try whole wheat or a lentil or chickpea pasta. 
• Tomato Paste: If you want a thicker soup try adding tomato paste to the soup. 
• Spices: Spices take this soup to the next level. Some I like to add are Italian seasoning, cayenne red pepper, red pepper flakes, Greek seasoning or dill. 
• Herbs: Fresh herbs are the perfect finishing touch to this soup. I like to add fresh basil, parsley, dill and oregano. 

Storage Tips

You can store the remaining soup in an airtight container in the fridge for up to 5 days. To freeze this soup let it cool completely and then store it in an airtight container for up to 3 months.