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Above view of a single bowl of minestrone soup with parmesan cheese..

Minestrone Soup

Make this hearty Italian Minestrone Soup recipe that is loaded with fresh vegetables and past--on the table in under an hour!
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Course: Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 207kcal


  • Stock Pot
  • Ladle


  • 1 tbsp extra-virgin olive oil
  • 3 cloves of garlic chopped
  • 1 onion chopped
  • 2 celery stalks diced
  • 2 carrots diced 
  • 2 zucchinis diced
  • 2 tbsp fresh parsley minced
  • 2 tbsp fresh thyme minced
  • 1 16 oz. can cannellini beans drained
  • 1 16 oz. can can diced tomatoes
  • 1 cup ditalini pasta
  • 2 32 oz boxes of chicken broth
  • Salt and freshly ground black pepper
  • 1/3 cup grated Parmesan cheese


  • In a large stockpot, heat oil over medium-high heat. Add garlic, onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir in parsley & thyme, beans, tomatoes, zucchini, pasta and broth; bring to a boil. Then, reduce heat and cover. Simmer for 20 minutes or until pasta is tender. Season with salt and pepper to taste.
  • Divide soup evenly into bowls and serve with grated parmesean cheese on top.


Note: To make this vegetarian replace the chicken stock with vegetable stock.


Serving: 1cup | Calories: 207kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 321mg | Potassium: 470mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2909IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 3mg
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