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    Home » Recipes » Soups » Minestrone Soup

    Minestrone Soup

    Published : February 24, 2021 Updated : September 13, 2021 by Together As Family 77 Comments

    Jump to Recipe Pin Recipe Print Recipe

    Minestrone soup is a healthy soup recipe full of fresh veggies like tomatoes, celery, carrots, onion, zucchini, beans, and spinach in a perfectly & richly seasoned tomato sauce vegetable broth base.

    Pot of minestrone soup with pasta, beans, vegetables in a tomato sauce vegetable broth base.

    MINESTRONE SOUP

    This minestrone soup recipe has been a reader favorite for years! A hearty, filling soup that cooks in one pot on the stove top and it's so healthy with all the fresh vegetables. I can almost always get my kids to eat vegetables if they are cut up small, softened, and hidden in soup. So this recipe for minestrone soup is a perfect way to get your kids to eat some veggies while still being delicious for the adults too. 

    Also be sure to try my recipe for instant pot minestrone soup too! Dump everything into the Instant Pot and let it cook. 

    Minestrone soup is a healthy soup recipe with beans, pasta, vegetables that simmers in a tomato sauce vegetable broth base.

    INGREDIENTS NEEDED TO MAKE MINESTRONE SOUP

    • Butter & Olive Oil - I love the combination of both butter and olive oil for softening the vegetables but feel free to use all olive oil if you prefer. 
    • White Onion - I have always used a white onion for this recipe but any onion will work like a yellow onion or even a sweet Vidalia onion. 
    • Carrots 
    • Celery 
    • Zucchini
    • Petite Diced Tomatoes
    • Tomato Sauce
    • Kidney Beans - I use light kidney beans but dark kidney beans will also work. 
    • Vegetable Broth
    • Basil, Parsley, Oregano, Salt, Black Pepper
    • Spinach
    • Small Shell Pasta

    How to make minestrone soup recipe with step-by-step photo instructions.

    A pot with minestrone soup that has been simmer on the stove top.

    HELPFUL TIPS & HINTS FOR MINESTRONE SOUP RECIPE

    • How long will minestrone soup last in the fridge?

      • Since minestrone soup does not have any meat in it, it can last in the fridge for 3-4 days. The longer it sits in the fridge the more the pasta will soak up all the sauce, which also means the pasta will get soft and almost soggy-like the longer it it's in the fridge. We always have leftovers when I make this for dinner and I still love eating the leftovers for lunch for 2-3 days after. Delicious!
    • Do I have to use kidney beans in this soup?

      • The answer is no you do not have to use kidney beans. I would use beans as that is what minestrone soup is (a hearty bean and vegetable soup). Feel free to substitute with white navy beans, white cannellini beans, or even garbanzo beans. I like using light red kidney beans so that's what I have made this soup with for years. 
    • My soup is too thick...

      • This can happen. The longer it sits on the stove top simmering, the thicker it will become. Especially once you add the pasta which will soak up that broth pretty quickly. If you prefer a thinner soup then go ahead and use 4 cans of vegetable broth instead of 3 cans (which the recipe calls for). 
    • How do I reheat leftovers?

      • I reheat leftovers in the microwave but you can also use the stove top. You may want to add some additional water when reheating leftovers as the pasta tends to soak up any broth. 
    • The vegetables are crunchy. What did I do wrong?

      • This is an easy fix. First, be sure that you cut the vegetable really small. I like to also use baby carrots in this recipe because they are easier to cut and slice thinly. Or just make sure you simmer the vegetables longer in the butter and olive oil. My kids won't eat crunchy vegetables so I always make sure they are really softened before adding all the other stuff into the soup pot. And again, cutting the vegetables really small and very thinly will help a lot too. 
    • How do I serve minestrone soup?

      • We love to sprinkle some freshly grated parmesan cheese over the top of each serving. Keep in mind that parmesan cheese is salty so you probably won't want to add additional salt (other than what's called for in the recipe). I also always serve some buttery one hour rolls or I will just buy some crusty frozen rolls and heat them up. Dipping some bread in that hearty, flavorful broth is one of the best parts about eating soup, right?!
    • Can I use a different pasta in this soup recipe?

      • For best results use small shell pasta. Once you add the pasta into the soup it will soak up a lot of the broth and if you use a larger pasta I am afraid it may soak up too much of the broth. Small shell pasta is easily found in any grocery store. This recipe has been tested, and has proven results with hundreds of readers who have made it, with the small shell pasta. 

    Minestrone soup recipe that cooks in one pot on the stove top with beans, vegetables, in a vegetable broth tomato sauce base.

    TRY THESE OTHER SOUP RECIPES

    Pasta Fagioli Soup - This is my copycat version of the famous restaurant soup! Full of beans, vegetables, seasonings, and the secret ingredient of pasta sauce. Trust me, it's so delicious and adds tons of flavor.

    Cream Cheese Chicken Soup - Probably one one of my very favorite soup recipes. Uses leftover chicken and it cooks up in one pot with a cream cheese chicken broth base. 

    Slow Cooker Chicken Wild Rice Soup - Rich, creamy soup with wild rice, vegetables, and shredded chicken that cooks all together in the slow cooker. 

    The Best Soup Recipes - This is the ultimate collection of all my best soup recipes.

    Vegetable Soup - This vegetable soup just might change your mind about vegetable soups 🙂

    Minestrone soup is a healthy soup recipe with beans, pasta, vegetables that simmers in a tomato sauce vegetable broth base.

    Minestrone Soup

    Jessica
    This really is the best Minestrone Soup! A hearty soup with a vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. It simmers in one pot on the stove top for a delicious and healthy dinner. 
    4.25 from 133 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Soup
    Cuisine American
    Servings 8 people (1.5 cups)
    Calories 195 kcal

    Ingredients
      

    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 1 white onion finely chopped
    • 1 cup sliced carrots
    • 1 cup sliced celery
    • 1 cup peeled & chopped zucchini about 1 zucchini
    • ½ teaspoon salt
    • 1 can (28 oz) petite diced tomatoes undrained
    • 1 can (15 oz) kidney beans drained & rinsed
    • 1 can (15 oz) tomato sauce
    • 3 cans (14.75 oz each) vegetable broth
    • 1 tablespoon dried basil
    • 2 teaspoons dried parsley
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 cup chopped spinach leaves about 2 small handfuls
    • 1 ½ cups small shell pasta

    Instructions
     

    • Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and ½ teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
    • Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
    • Turn heat back up to medium and add the chopped spinach and dry pasta. Let cook until pasta is done, about 10 minutes.
      * Stir the soup frequently to make sure the pasta is not sticking to the bottom of the pan
    • Serve with a sprinkle of freshly grated parmesan cheese on top.
      Leftovers will keep in a covered contaner in the fridge for 3-4 days. You will probably want to add additional water when reheating leftovers. 

    Video

    Notes

    SOUP TOO THICK? If you want a thinner soup then use 4 cans of vegetable broth instead of 3. I love a soup that is not super brothy so I use 3 cans. The soup does thicken up once you add the pasta and after it sits (after cooking) so leftovers will not have much broth. Add water or additional broth when reheating. 
    OREGANO TIP : Dried oregano can be overpowering and almost "spicy" in flavor. Not heat wise but it has a kick of flavor to it. Cut down the dried oregano to ½ teaspoon if you are more sensitive to that. 
    VEGETABLE TIP : Cut and chop the veggies really small and all the same size to ensure that they will soften in time. I love to use baby carrots because there is no need to peel them and they are already small so all you have to do is slice them very thinly. For the celery stalk I cut each stalk into 3 thinner & longer pieces and then I chop them small. 
    DON'T LIKE KIDNEY BEANS? Feel free to substitute with any bean you prefer. Other great choices are garbanzo beans, white cannellini beans, or navy beans. I prefer to use light red kidney beans when I make this recipe. 
    This recipe has been updated with new pictures and more helpful information in the post in February 2021. Recipe is the same. 

    Nutrition

    Calories: 195kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 1518mgPotassium: 645mgFiber: 5gSugar: 9gVitamin A: 3522IUVitamin C: 15mgCalcium: 72mgIron: 3mg
    Keyword minestrone soup, minestrone soup recipe
    Did you make this recipe?Tag @togetherasfamilyblog on Instagram

    The Best Minestrone Soup | Soup Recipe | Healthy Recipe | This is honestly the best Minestrone Soup! A vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. It simmers in one pot on the stove top for a delicious and healthy dinner. #healthyrecipe #soup #minestronesoup #onepot #dinnerrecipeideas #easydinnerrecipe

     

     

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    Comments

    1. Katie Black

      July 13, 2016 at 6:57 pm

      I LOVE minestrone soup! The recipe I usually use also has garbanzo beans in it and I love the flavor and texture they add, you should throw some of those in sometime! I've never tried spinach in it, I'll have to try that, but my kids might give the same reaction as yours... 🙂

      Reply
      • Together As Family

        July 13, 2016 at 9:13 pm

        Hey Katie 🙂 I've never tried garbanzo beans. That's one of the reasons I love minestrone soup is how versatile it is. Change out beans, swap or leave out some veggies.

        Reply
    2. Teri

      January 13, 2017 at 3:45 pm

      How many people does this feed?

      Reply
      • Together As Family

        January 14, 2017 at 8:07 pm

        It makes quite a bit. I would guess it would feed 8 people a good size portion each.

        Reply
    3. Chriss

      August 31, 2017 at 5:23 pm

      Thanks for the great recipe; it's delicious!

      Reply
      • Together As Family

        September 01, 2017 at 4:49 pm

        You're very welcome! So glad you enjoy it. Such a comforting soup 🙂

        Reply
    4. Chevis

      September 02, 2017 at 8:50 pm

      This was delicious! Definitely a top ten for sure! I used Kale instead of spinach and added a second can of beans. This will be a weekly rotation for fall and winter meals! Thanks so much!

      Reply
      • Together As Family

        September 03, 2017 at 8:55 pm

        So good to hear! I love that you used kale. I've never thought of that but I think I'll do that when I make it next time. Thanks for coming back to let me know 🙂

        Reply
    5. Seulke

      September 21, 2017 at 4:13 pm

      What a great soup my whole family enjoyed it they want me to make more I've been looking for a good minestrone soup and I finally found it

      Reply
      • Together As Family

        September 22, 2017 at 4:03 pm

        Awesome. So happy to hear this!

        Reply
    6. staci

      September 29, 2017 at 9:59 pm

      Kids and spinach. Lots of kidlets like/love the baked cheesy melty spinach dip. If yours do, remind them it's the same green stuff that makes the dip so good.

      😀

      Reply
      • Together As Family

        September 29, 2017 at 10:21 pm

        Good idea! Mine do love that dip so I will try that. It's weird how kids will eat something prepared one way but not another. Oh well, I just keep trying and hopefully eventually they'll learn to like it 🙂

        Reply
    7. Diane

      October 20, 2017 at 5:36 pm

      I added garbanzo beans (we call them cece in Italian) because I like their texture in soups and only had large elbows on hand which worked well. Swapped kale for spinach. The broth was pretty tomato-y until I added some more stock. I got six 13-oz servings for the freezer and more for dinner. Thank you so much.

      Reply
      • Together As Family

        October 23, 2017 at 5:03 pm

        I love that you used garbanzo beans. I have swapped the beans for garbanzo as well in this recipe. This is recipe is so adaptable which makes it great because you can customize it to your liking. Thanks for stopping by 🙂

        Reply
    8. Jen

      October 25, 2017 at 5:38 pm

      Is the broth in the recipe a total of 15.75 oz, or is each can 15.75 oz?

      Reply
      • Together As Family

        October 25, 2017 at 9:18 pm

        Each can 🙂 I will clarify that in the recipe.

        Reply
    9. Lauren

      November 05, 2017 at 8:31 pm

      Yum! Made this and it was a hit. I used kidney beans plus another can of white cannelli beans. I will be trying kale next time. Soooo delicious! Thanks for sharing.

      Reply
      • Together As Family

        November 05, 2017 at 9:02 pm

        So glad you loved it Lauren! I interchange the beans all the time. So yummy! kale sounds like a delicious addition. Thanks for coming back to let me know 🙂

        Reply
    10. Melissa

      December 11, 2017 at 12:43 am

      I was wondering if you have ever tried freezing the left overs? It's just my husband and myself so it would be way to much for us.

      Reply
      • Together As Family

        December 12, 2017 at 1:42 pm

        This does freeze really well. I put extras in Ziploc freezer bags. The recipe does make a lot, so if it's just two then you would definitely want to freeze it 🙂 Enjoy!

        Reply
    11. Renee

      January 23, 2018 at 1:38 pm

      This is delicious.

      Reply
      • Together As Family

        January 25, 2018 at 10:27 pm

        So good to hear. Thank you!!

        Reply
    12. Alicia

      February 01, 2018 at 7:02 pm

      I just made this for dinner and it was amazing! I made it with lentil pasta. Totally hit the spot!! Thanks 🙂

      Reply
      • Together As Family

        February 04, 2018 at 7:28 pm

        Awesome! So happy to hear you enjoyed this. Lentil pasta sounds delicious. Thanks for coming back to leave your comment and rating 🙂

        Reply
    13. Ashley

      February 03, 2018 at 11:48 am

      I can't wait to try this recipe! As someone who is looking to have a healthy soup that is easy and tasty when counting calories, what is your serving size? I saw at the top that you have "serves 10" and then the calories per serving. Would you say each serving is about 1 cup? Thanks!

      Reply
      • Together As Family

        February 04, 2018 at 7:25 pm

        Yes, about 1 cup per serving. The nutrition facts and serving size are all relative as I am not a dietitian or anything like that, but it does give you an idea of calories, etc.

        Reply
    14. Kathy

      February 12, 2018 at 11:01 pm

      I made this the other day and it is delicious. I added some sweet Italian sausage to it and it was really good. My husband said it's the best minestrone soup he's ever had! Thanks for sharing!

      Reply
      • Marty

        August 21, 2018 at 7:17 pm

        I liked the idea of the sausage. I tripled this recipe, but then separated it into thirds, kept one as is, then added about a pound of cooked sausage to the second pot, about a pound of semi-shredded cooked chicken breast to the last pot. Liked them all and lots left for the freezer that way (I'm single.) Stored and labeled the leftovers in 24 oz stackable Glad-syle containers.

        Reply
    15. Gretchen Doyle

      February 22, 2018 at 8:50 pm

      Has anyone tried this in the crockpot? I love throwing soup in the crockpot and letting it cook all day!

      Reply
    16. Cathy Solivan

      March 14, 2018 at 11:24 am

      This soup was very good! It says that It makes 10 servings..how big is each serving?

      Reply
      • Together As Family

        March 21, 2018 at 10:21 pm

        I am not a fan of adding servings (but the recipe card I use makes me...) because I just never know as everyone has different ideas about a serving. The recipe makes a lot of soup and I figure each serving is about 1.5 cups, give or take.

        Reply
    17. Kate

      March 25, 2018 at 8:47 am

      This is great minestrone! I added a can of small white beans in place of the pasta! It's the second time I've made it! Perfect! Thank you

      Reply
    18. Marty

      August 21, 2018 at 6:48 pm

      I'm a single 65 yr old man and have always loved all kinds of hearty soups. Minestrone is one of my favorites. I make big kettles of things and then freeze and stack the leftovers in 24 oz Glad storage containers. But I label and date each container on the side using masking tape. I rent rooms in my home and most of my renters like this kind of thing too, too. I provide them (and me!) with a good variety of soups, chili, stews etc so anyone can just pop a container in the microwave and 6-8 minutes later have a home-cooked meal! I just charge my renters what it costs to make these meals, basically under $2.00 each for most of them so I round it up to $2.00 and everyone is happy and I get "paid" a little for the shopping, prep and cleanup . I kept this minestrone soup recipe almost the same as posted but I used okra from my garden for half the zucchini and didn't add either of those until towards then end to keep them from getting soggy. I did have a can of garbonzo beans on hand so threw that in too. Just delicious! Thanks for good recipe! Pictures looked great too.

      Reply
      • Together As Family

        August 23, 2018 at 7:55 pm

        Hi Marty! What a wonderful idea because who doesn't love a home cooked meal. I bet your renters love it. So glad you enjoy this soup, it's one of my personal favorites. Thanks so much for coming back to leave your kind comment. Take care.

        Reply
      • Kris

        June 27, 2020 at 2:54 pm

        This soup was delicious! I used Classico basil and tomato sauce and as many fresh organic veggies I could find! Super delicious and very easy ?

        Reply
    19. Carlen

      September 25, 2018 at 4:53 pm

      Just wanted to say that this is one of my absolute favorite things to make. So yummy and comforting and I love that it’s a a healthier soup. It’s perfect for fall and cold winter nights.... but basically also anytime of year because it is so good! I think I’ll be cooking it for my family for many years to come 🙂

      Reply
      • Together As Family

        September 28, 2018 at 1:41 pm

        So happy to hear this! Thank you 🙂

        Reply
    20. Karen Johnson

      December 10, 2018 at 7:10 pm

      5 stars
      This soup was absolutely delicious! It tasted better than anything Progresso or Cambells put in a can and labeled Minestrone.
      I did make a few changes though: I halved the amounts of zucchini and pasta; and added a can of garbanzo beans, a potato, a handful of frozen string beans; and added my "go-to" soup spices: garlic powder, onion powder, coriander, smoked paprika, and cumin. My entire family loved it.
      This soup will most definitely be made SEVERAL times this winter. Thanks for the recipe.

      Reply
    21. Elizabeth Martinez

      January 20, 2019 at 8:05 pm

      5 stars
      This is an amazing soup! The broth is full of flavor. The soup is versatile depending on what veggies need to be used up. Everyone loved it!! Definitely a keeper.

      Reply
    22. Sunshine

      June 03, 2019 at 12:21 pm

      I love this recipe, and I “created” it as a recipe on my weight watcher’s app. I’m wondering how much a serving would be, size-wise. 1 serving equals 2 WW Points right now.

      Reply
      • Together As Family

        June 07, 2019 at 6:03 pm

        I typically plan on a serving size being about 1 1/2 cups - 2 cups of this soup.

        Reply
    23. Liana

      July 22, 2019 at 12:16 pm

      5 stars
      Made this last night and my husband and kids loved it. My husband was still telling me today how good it was. The only thing I changed was I used a purple onion instead of white because that’s what I had in the house. Still tasted amazing. Thank you for this recipe ❤️.

      Reply
    24. Paul dishman

      September 04, 2019 at 4:37 pm

      5 stars
      wow! wouldn'the change a thing. Thank You.

      Reply
      • Together As Family

        September 08, 2019 at 11:16 pm

        Awesome! I love hearing this.

        Reply
    25. Valerie Johnston

      September 20, 2019 at 7:08 pm

      5 stars
      Just made this for supper and it turned out great. It was easy and I like all the ideas on here for changing it up a little. Fall is here and this is a great recipe to add to the rotation.

      Reply
    26. CK13

      October 05, 2019 at 12:43 pm

      5 stars
      Perfect! Thank you!

      Reply
      • Together As Family

        October 09, 2019 at 10:51 am

        Thanks so much! So glad you loved it.

        Reply
    27. Simon Thompson

      October 12, 2019 at 7:15 pm

      4 stars
      Why is the salt added twice? 1/2 tsp, followed by 1 tsp. Much easier to just add 1/5 tsp once.

      This is a nice recipe. To make it a stronger tomato base, I added one small tin of tomato paste, approx 50gm
      Also added 3 cloves of garlic.

      I like to saute the garlic and onion in oil to make sure the garlic is cooked before adding to the mixture.

      If you can't easily get broth, you can add 1 cube of stock-cube (to replace 1 tin of broth).

      I replace capsicum instead of zucchini. Almost any kind of green leafy vegetable can be used as "spinnach".

      Try adding 1-2 tbsp of flaxmeal. It adds healthy omega3s and gives the soup more body.

      I use dried red kidney beans. A pressure cooker saves a lot of cooking time and fuel.

      Reply
      • Together As Family

        October 13, 2019 at 9:21 am

        I add salt twice because as it cooks and you add more stuff, you need more flavoring (salt). Sure, go ahead and add it all once but I think it tastes best when you follow the recipe and add it twice 🙂 All your ideas are great! I will frequently use red kidney beans but not often because my kids notice them more, haha. Thanks for your comment.

        Reply
    28. Annie Tran

      October 13, 2019 at 11:53 pm

      5 stars
      I made this soup to meal prep for the week, and it is so yummy! And definitely perfect for the cooler weather. I added chopped mushrooms and cooked Italian sausage to my soup, and I can't get enough. Plus the heartiness of the soup makes me so excited to eat for lunch. Thank you for the recipe!

      Reply
      • Together As Family

        October 16, 2019 at 12:59 pm

        I love the idea of mushrooms and sausage. Yum! And thank YOU for making it and coming back to comment.

        Reply
    29. Derene Shultz

      October 29, 2019 at 6:20 pm

      5 stars
      I made this today!! So yummy!!! I doubled it so I could share with my daughter. I put an extra can of white beans and added garlic ( I can't make soup without, LOL) I love how thick and yummy this recipe is! It is going to be one of my go-to recipes for soup!!! Thank you!!!

      Reply
      • Together As Family

        October 30, 2019 at 3:39 pm

        So happy to hear this! And yes to the garlic! I agree, it's so good in anything 🙂

        Reply
    30. Liz Mong

      October 31, 2019 at 7:28 pm

      5 stars
      My family and I loved this soup. It is just perfect for those cold days. Thank you!

      Reply
    31. Marcie

      December 02, 2019 at 9:20 pm

      5 stars
      Best Minestrone soup I have ever made and tasted!!! Super easy recipe and my whole family loved it! Thanks for sharing!!

      Reply
    32. Rose

      December 22, 2019 at 8:33 am

      I’m not crazy about vegetable broth. Which would you sub with chicken or beef broth?

      Reply
    33. Amber

      December 30, 2019 at 1:41 pm

      This soup was absolutely delicious! Perfect amount of seasonings and the broth was divine. I added a healthy pinch of red pepper flakes because red pepper flakes are ❤️❤️❤️ This will definitely be in my rotation now! What I like about this soup too is that it’s inexpensive to make so its good if you are feeding a crowd and on a budget. I used “basic” ingredients but if I used more high quality spices and broth it would’ve been better.,.but even with what I had it was amazing.

      Reply
    34. Jo

      January 27, 2020 at 10:19 pm

      Great recipe! Made the as recipe states but added in a can of cannellini beans. Thanks for sharing!

      Reply
    35. Sharon

      February 23, 2020 at 7:44 pm

      5 stars
      This was fantastic! I will definitely make it again.

      Reply
    36. Sari

      May 22, 2020 at 12:38 pm

      5 stars
      This was fantastic, thank you! Even my 4 year old loved it and asked me to make it again. I can't wait to make it later this summer with veggies fresh from the garden!

      Reply
    37. Kristine

      August 22, 2020 at 8:18 pm

      5 stars
      So fresh, easy and delicious! My favorite minestrone recipe to date! I used a large container of vegetable broth, and added one can of beef broth to get to 45 oz. I also put fresh basil leaves in when served. So yummy! Thank you!!

      Reply
    38. Pam Avoledo

      August 30, 2020 at 6:59 pm

      It's such a delicious soup! The pasta adds a unique flavor to it. I'd rather have it over vegetable soup for that alone.

      Reply
    39. Kristyn Killion

      September 08, 2020 at 7:52 pm

      5 stars
      Everyone loves this soup

      Reply
    40. Elizabeth

      October 15, 2020 at 10:32 am

      5 stars
      I've made recipe after recipe for a soup like this trying to find the perfect one. I'm happy to say that search stops here! Your recipe is the best I've found, the most adaptable to taste and what's on hand. I just love it. Thank you!

      Reply
      • Together As Family

        October 16, 2020 at 6:05 pm

        I love hearing this! I am so glad you found this recipe. Thank you so much for your comment and rating. I really appreciate it!

        Reply
    41. Kiara Carol

      October 27, 2020 at 5:46 pm

      5 stars
      Everyone loved it. Thank you!
      I guess no more Olive Garden for us! At least not for Minestrone soup!

      Reply
      • Together As Family

        October 30, 2020 at 11:36 pm

        Yay! I love hearing this. So happy to hear you loved this minestrone soup. Thanks for your comment and rating.

        Reply
    42. Suzanne

      November 15, 2020 at 4:05 pm

      5 stars
      I have made this twice now and I have found that it is much better if you cook the soup without the pasta in it. I let the soup simmer for about an hour and add about a half teaspoon of Italian seasoning and some extra salt to it. I cook the pasta separately and just add it to each portion when I reheat it. This way the soup doesn’t get reabsorbed into the pasta.

      Reply
      • Patricia

        December 21, 2020 at 8:38 pm

        5 stars
        YUM Thanks for sharing this recipe. Perfect for a cold winter night days before Christmas! Really needed this comfort and comforting food in these crazy times. Wishing all a very Merry Christmas and healthy, safe, fun 2021! Peace & Love to all!

        Reply
    43. Alexandria Tate

      December 10, 2020 at 5:59 pm

      5 stars
      I love this!! I ended up adding green beans, some garlic powder, and chili powder to add some flare to it. I love how every bite has a different vegetable and full of flavor! Thank you for sharing.

      Reply
    44. Reg Dunning

      December 18, 2020 at 8:45 pm

      I like this soup a lot ! I pretty much do everything you say, but I also use okra with the Zucchini. I also use cracked red pepper flakes, and some coriander for a bit of zip and flavour enhancement. I am making it tomorrow again, but my spinach was recalled due to Listeria, and I ran out of Kale. I may have to use some Classico Tomato Sauce also, with basil and garlic. I am eighty years old, and cook to keep my mind of the COVID. My wife encourages me.

      Reply
    45. Randolph Area Food Shelf

      January 09, 2021 at 12:18 pm

      5 stars
      Our local foodshelf has a recipe of the month program where we create meal kits containing all the ingredients necessary to fix the dish, as well as an attractive laminated recipe card! Your recipe is our February choiceafter our taste test! So 96 kits will begin going out on January 11! Thanks!

      Reply
      • Together As Family

        February 20, 2021 at 11:18 am

        This is so awesome! Happy I could help in a small way. What great work you all are doing with the meal kits ♥️

        Reply
    46. Sandy

      January 10, 2021 at 6:57 pm

      Delicious! I added crumbled sweet Italian Sausage just before it was ready because my Mister is not a fan of meatless soup. He RAVED, so it’s a keeper.

      Reply

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    1. Sticking to a Meal Plan | Write Side of the Road says:
      March 3, 2019 at 12:05 pm

      […]              Minestrone Soup and […]

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    2. Update – Sticking to a Meal Plan | Write Side of the Road says:
      March 6, 2019 at 5:53 pm

      […] – Day one was a success! Minestrone Soup and French bread was the bomb! It was easy to throw together and simmer on the stove while I […]

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    3. 14 Soup Recipes to Warm You Up This Winter - FabFitFun says:
      January 16, 2020 at 12:23 pm

      […] Minestrone Soup […]

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    I am so glad that you are here. I love sharing recipes and I am very passionate about families sitting together at the table for dinner. Even if it's takeout or a homecooked meal, eat together! I hope I can help you find some delicious recipes that your family will love just as much as mine does.

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