This post may contain affiliate links.
Homemade Minestrone Soup is a tomato based hearty soup that is packed with vegetables and beans. If you love traditional Italian minestrone soup, then you will love this homemade vegetarian soup recipe packed with delicious ingredients. Add a side of crusty bread to soak up every last bit of the soup.
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 is a soup with marinara 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. 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
For exact ingredient amounts and instructions, see the full recipe card below.
- Vegetables: The vegetables are my favorite part of this soup. I love adding as many as I can based on what is in my fridge.
- Beans: I used red kidney beans and white beans in this soup.
- Tomato Sauce: The trick to this flavorful soup is the tomato based broth. A lot of minestrone soups that people make are vegetable broth based. I love adding the tomato sauce to this soup to make the flavor to the next level and make it creamier. Feel free to use your favorite or a homemade sauce.
- Fresh Herbs: When it comes to soups, fresh herbs are your friend. This soup is great with some fresh parsley and basil added in.
- Pasta: I like using a medium sized pasta in this soup. You can also use a smaller one, like orzo or try zoodles in place of noodles.
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.
Recipe Modifications
- 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.
- 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.
More Soup Recipes
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Vegetarian
Mediterranean White Bean Soup
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Homemade Minestrone Soup
Video
Ingredients
- 6 ounces small pasta, {like elbow macaroni or ditalini pasta}
- 2 tablespoons olive oil
- 1 medium onion, chopped {about 2 cups}
- 4 cloves garlic , minced
- 3 stalks celery , chopped, {about 1 cup}
- 3 medium carrots, chopped {about 1 1/2 cups}
- 24 ounces marinara sauce, I used Classico Riviera Marinara Sauce
- 3 cups vegetable broth
- 1 can diced tomatoes
- 2 bay leaves
- 2 teaspoons basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 parmesan rind , {optional}
- 1 cup green beans, frozen
- 1 large zucchini, sliced {about 2 cups}
- 1 can red kidney beans, drained and rinsed
- 1 can white beans , drained and rinsed {like cannellini or Great Northern}
- 4 cups spinach, tightly packed
- Italian parsley , Freshly chopped (or curly parsley)
- basil, Freshly chopped
- parmesan cheese, Freshly grated (or mozzarella cheese)
Instructions
- Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.
- 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.
- 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.
- Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering 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 rind before serving.
- 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.
Notes
- Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight and then heat the soup. If the soup has become too thick add extra vegetable broth.
- Makes 10 cups of soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would use Riserva sauce to elevate my chicken parmesan recipe
I would use the Classico Riserva Arrabbiata Pasta Sauce to make lasagna roll-ups. I like them because they taste like the traditional dish but much easier to put together and less time to bake.
Great idea. I love lasagna roll-ups!
We make a ton of casseroles, usually as a way to clear out the cupboards and freezer of things that have been up there too long. You can make them countless ways, and when you throw cheese on top, the kids will not complain about it. They usually contain a meat, a pasta or rice, some veggies, and condensed soup. These sauces, with the variety of flavors they come in, would be a great substitute for the condensed soup.
You are so right! I love that idea David.
Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here.
You are welcome! I hope you like it.
Minestrone is a such a great soup… comfort food, yet still light 🙂
I totally agree! It is one of my favorites.
How do you get the ingredients and directions
I am on my computer and they are at the bottom of the post. If you are on a mobile device you will see a “read more” button. Click that and the rest of the post will show which should include ingredients/directions.
Love, love, love minestrone soup! I don’t know why I have never made it homemade but yours looks perfect!
It is so easy! You should give it a try.
Hi Julia, my hubby Loves minestrone soup. Sadly I have never attempted to make it from scratch. We normally have a couple cans of TJs minestrone in the cupboard for those nights when dinner doesn’t magically appear on the table. I will be giving this one a try! Thank you for sharing ✨
Thanks Bita! I hope you guys like it. It is surprisingly easy to make even though the ingredient list might be intimidating.
This is such a comforting and delicious look dish!
Thank you Meg! It is comfort food at its best.
Great looking soup. So hearty and perfect for the whole family.
Thanks! It is hearty which is why I love serving it for dinner.
Julia this looks AMAZING! So comforting and tasty – Save me a bowl, will ya!? Also – LOVE Classico sauce!
Thanks Jenn! Yes-it really is so comforting but still light enough to eat in the warmer months. Saving a bowl now! 😉