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minestrone soup in two stacked white bowls with parmesan cheese

Classic Minestrone Soup

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ¾ cup chopped celery, about 2-3 ribs celery
  • 1 cup chopped carrots, about 2-3 medium carrots
  • 1 ½ cups frozen or fresh chopped green beans
  • 3 cloves garlic, finely minced or 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 can (28-ounces) crushed tomatoes
  • 6 cups chicken or vegetable broth, I use low-sodium
  • 1 can (15-ounces) white beans, rinsed and drained (see note)
  • 1 cup small pasta, like shells, ditalini or elbow
  • Parmesan cheese, for serving

Instructions 

  • In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery and carrots. Cook, stirring occasionally, until the onions start to soften, about 4-5 minutes.
  • Add the green beans, garlic, basil, salt, oregano and black pepper. Cook for another minute or so, stirring often.
  • Stir in the crushed tomatoes and chicken broth. Bring the soup to a simmer and cook for 8-10 minutes until the vegetables have softened a bit (they'll cook more in the next step).
  • Stir in the beans and pasta and cook for 10-11 minutes until the pasta and vegetables are tender.
  • Season to taste with additional salt and pepper. Serve with Parmesan cheese, if desired.

Notes

Tomatoes: You can change up the tomatoes by using half crushed tomatoes and half diced tomatoes. My family prefers non chunky tomatoes in this soup, so I stick with all crushed tomatoes.
Beans: I use Great Northern or white kidney beans. Light or dark kidney beans can be substituted for white beans.