Minestrone Soup

Minestrone Soup

Two Chef Mission
Our minestrone soup is perfect for those nights where you're feeling a little more veggie forward. Pairs perfectly with slices of warm, buttered bread!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 359 kcal


  • Chef Knife
  • Cutting Board
  • Pot
  • heat resistant spoon


  • 6 oz Kidney Beans
  • 1 stalk Celery diced
  • 1/4 each Onion diced
  • 1 each Carrot diced
  • 6 oz Green Beans fresh or frozen
  • 1/2 each Zucchini diced
  • 8 oz Diced Tomatoes
  • 1 tbsp Tomato Paste
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 clove Garlic minced
  • 1-2 oz Pasta
  • 20 oz Vegetable Stock
  • Salt as needed
  • Pepper as needed
  • 1 oz Olive Oil
  • Parmesan Cheese optional


  • Heat a pot an on medium. Add in 1 Tbs oil and then the onions, carrots and celery. Season with salt, pepper, rosemary and thyme. Cook 4 minutes.
  • Add in the green beans and Zucchini. Cook 2 minutes
  • Add in the beans, diced tomatoes and tomato paste. (use water to get everything out of the diced tomato can and bean can, add into the pan)
  • Bring to a simmer, and add in the pasta. Cook 8 minutes
  • Adjust seasoning
  • Serve and enjoy!


Minestrone is a soup that can be made in a number of ways because it is meant to utilize what you have on hand. This makes it a great anytime recipe for using leftover veggies.
-If needed additional stock or water may be added


Calories: 359kcalCarbohydrates: 47gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 1384mgPotassium: 900mgFiber: 11gSugar: 10gVitamin A: 1619IUVitamin C: 25mgCalcium: 98mgIron: 5mg
Keyword beans, Recipes, Simple Recipes, soup, stew, summer, vegetables, Vegetatarian
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