Minestrone Soup

White bowl of chunky vegetable soup with silver spoon on striped cloth.

Print Recipe

5 from 15 votes

A traditional Italian minestrone soup recipe that is full of vegetables and flavor.

Prep Time20

Cook Time2

Total Time2 20

Course: dinner, Soup, Soups and Stews

Cuisine: American, Italian, Mediterranean

Keyword: comfort food, Minestrone soup, one-pot

Servings: servings

Author: Pat Nyswonger

Ingredients

½ cup dry cannelloni beans
½ cup dry garbanzo beans
½ cup dry red beans
1 tablespoon salt
6 cups water cold
4 slices thick-cut bacon cut in ½ inch pieces
2 onions cut in ½ inch pieces
2 stalks celery cut in ½ inch pieces
1 leek white and light green parts only, cut in ½ inch pieces
2 large large carrots cut into ½ inch pieces
4 garlic cloves minced
4 quarts chicken broth
1 bottle red wine
2 (15 ounce) can canned tomatoes
5 cups marinara sauce
2 zucchini 8-inch long, chopped to ½ inch cubes
2 cups fresh green beans cut to 1-inch pieces
3 bay leaves
salt to taste
ground black pepper to taste
½ cup fresh parsley finely chopped
8 ounces dry pasta (optional) small shells, or elbow pasta
½ cup grated parmesan cheese

Instructions

Measure the cannelloni, garbanzo and red beans into a heavy bottomed pan, add the tablespoon of salt, cover with the water. Bring to a boil and reduce the heat to simmer and cook while preparing the soup.
In a very large soup/stock pot add the bacon and cook over medium heat, stirring frequently till crisp and browned. To the bacon and the drippings, add the chopped onion, celery, leek, carrot and garlic.
Cook until the vegetables are just softened, 4-6 minutes, stirring frequently. Add the chicken stock, red wine, tomatoes, pasta/marinara sauce, zucchini and green beans . Add the bay leaves and parsley and season to your taste preference with salt and pepper.
Remove the cannelloni, garbanzo and red beans from the heat, drain them and add to the soup pot. Bring the soup to a boil, reduce to simmer, cover and cook for one hour.
While the soup simmers, cook the pasta in well-salted water according to package directions. Drain and set aside.
Remove the bay leaves. Add cooked pasta to each serving bowl, ladle the soup over it, and finish with 2 tablespoons of Parmesan cheese.

Notes

Add pasta at serving: Cook pasta separately and add it directly to individual bowls. This keeps the noodles from absorbing too much broth and turning soft.

Freezer-friendly tip: If you plan to freeze the soup, leave out the pasta entirely. Add freshly cooked pasta when reheating for the best texture.

Leafy greens welcome: Spinach, kale, or other sturdy greens can be stirred in during the last few minutes of cooking until just wilted.

Adjust thickness as needed: Minestrone will thicken as it sits. Add a splash of broth or water when reheating to loosen it back up.

Finish to taste: A final pinch of salt, a crack of black pepper, or extra Parmesan right before serving makes a noticeable difference.

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