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Maximum Minestrone - 32 recipes

Packed with flavors and veggies, minestrone soup is easy to make, healthy and delicious! Browse through all of our minestrone soup recipes.

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Top Recipe

By LyndaD

Rate this recipe 4.3/5 (11 Votes)
Sandee's Minestrone Soup 1 Picture
Details

Servings 4
Preparation time 15
Cooking time 75

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 tomatoes, finely chopped or 1 (15-ounce) can cut up tomatoes
  • 2 tablespoons parsley, snipped
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Salt, to taste
  • 1 bay leaf
  • 32 ounces low sodium fat free beef broth
  • 2 cups desired vegetables such as sliced green beans, cubed potatoes, chopped broccoli, sliced carrots and/or sliced zucchini
  • 3/4 cup or 1 can white kidney beans (great northern)
  • 1/2 cup thin spaghetti, broken
  • Romano or Parmesan cheese, grated, to taste

See this recipe

Hearty and soothing minestrone soup topped with freshly grated Parmesan cheese

Top rated Minestrone Soup recipes

By

I created this Minestrone Soup after recalling a great bowl of minestrone that was overflowing with rich vegetables...

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups celery, chopped
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red wine (Optional)
  • 1 cup canned kidney beans, drained
  • 1 (15-ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons Parmesan cheese, grated. for topping
  • 1 tablespoon olive oil
4.4/5 (150 Votes)

By

If you're in the mood for a good soup, you have to give this thick Italian minestrone vegetable soup over pasta a t...

  • 1/4 cup olive oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 teaspoon dried parsley
  • 3 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 3 cups beef broth
  • 3 cups water
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup cabbage, shredded
  • 2 carrots, sliced
  • 1 cup macaroni
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • 1 (14.5-ounce) can kidney beans
  • 1 zucchini, sliced
  • Parmesan cheese, grated, for garnish
4.5/5 (20 Votes)

By

Thick and creamy minestrone soup made with fresh vegetables in your crock pot

  • 1 (15-ounce) can white beans, drained, rinsed (cannellini or navy)
  • 3 cups fat free chicken broth (or vegetable broth for vegetarians), divided
  • 1 (28-ounce) can diced tomatoes
  • 1 cup carrots, chopped
  • 1 celery stalk, chopped
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup fresh Italian parsley leaves, chopped
  • 1 ounce chunk of good Parmesan cheese rind
  • Salt and fresh pepper
  • 1 medium zucchini, chopped
  • 2 cups fresh or frozen (defrosted) spinach, chopped
  • 2 cups cooked small pasta like ditalini or elbows (al dente)
  • Extra Parmesan cheese, grated, for topping
4.5/5 (22 Votes)

By

Start with a delicious homemade vegetable soup base that will begin many delicious meals

  • ALL YOU CAN EAT SOUP:
  • 2 cups All-You-Can-Eat Soup Diet Basic Recipe (recipe below)
  • 1/2 cup drained and rinsed canned white kidney beans (cannellini)
  • 1/2 cup whole wheat fusilli or rotini, cooked as label directs
  • 2 tablespoon plus 1 additional tablespoon for serving freshly grated Parmesan or Romano cheese
  • 1 tablespoon fresh basil, chopped
  • 1 pound carrots, sliced
  • 3 medium onions, chopped
  • 4 stalks celery, chopped
  • 2 large cloves garlic, minced
  • 2 (15-ounce) cans whole tomatoes in juice
  • 1/2 small head green cabbage, chopped
  • 3/4 pounds green beans, sliced
  • 1 can chicken broth
  • 6 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 medium zucchini, quartered lengthwise and sliced
  • 2 bags baby spinach leaves
4.5/5 (14 Votes)

By

Place a heavy-bottomed soup pot over medium-high heat with the EVOO

  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional)
  • 2 carrots, peeled and chopped into 1/4-inch dice
  • 3 celery stalks, chopped into 1/4-inch dice
  • 2 bay leaves, fresh or dried
  • 3 to 4 garlic cloves, finely chopped or grated
  • 1 large or 2 medium red onions, chopped
  • Salt and pepper
  • 1 ounce dried porcini or mixed wild mushrooms, chopped
  • 1/2 cup soft sun-dried tomatoes, thinly sliced
  • 1 quart chicken or vegetable stock
  • 1 small bunch of purple or green kale, washed and dried
  • 1 cup semolina or whole-wheat ditalini or other short cut pasta
  • 1 (15-ounce) can chickpeas
  • Pecorino Romano cheese, grated or shredded, to pass at the table
5/5 (1 Votes)

By

Spray nonstick skillet with spray

  • 1/4 lb turkey sausage, casing removed
  • 1 medium onion, chopped
  • 1 14 oz can beef broth
  • 1 14 oz can Italian recipe stewed tomatoes with basil, garlic, and oregano
  • 1 1/2 c water
  • 1 1/2 c frozen mixed vegetables
  • 1/2 c uncooked curved spaghetti
  • 1 15 oz can red kidney beans, rinsed and drained
  • 2 T Parmesan
4.9/5 (8 Votes)

By

Similar to Olive Garden This makes about 5 quarts

  • SEASONS:
  • 3 tablespoons olive oil
  • 1 small onion - minced
  • 1/2 cup zucchini - chopped
  • 1/2 cup frozen green beans - 1 inch long (Italian if possible)
  • 1/2 stalk celery - minced
  • 1/2 cup carrots - shredded
  • 4 cloves of garlic - minced
  • 4 cups vegetable broth
  • 2 cans (15 oz) kidney beans - drained
  • 2 cans (15 oz) small white beans (cannellini) - drained
  • 1 can (14 oz) tomatoes - diced, drained
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta (any type small pasta - like Acini Di Pepe-careful not to use to much this sucks up a lot of liquid)
  • 2 tablespoons minced parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 cup red wine
4.5/5 (31 Votes)

By

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven

  • Olive oil
  • 4 ounces pancetta, 1/2-inch-diced
  • 1 1/2 cups chopped yellow onions
  • 2 cups (1/2-inch-diced) carrots (3 carrots)
  • 2 cups (1/2-inch-diced) celery (3 stalks)
  • 2 1/2 cups (1/2-inch-diced) peeled butternut squash (optional)
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 (26-ounce) can diced tomatoes, such as Pomi
  • 6 to 8 cups chicken stock, preferably homemade
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as tubetti
  • 8 to 10 ounces fresh baby spinach leaves
  • 1/2 cup dry white wine
  • 2 tablespoons store-bought pesto
  • Freshly grated Parmesan cheese, for serving
  • Garlic Bruschetta (recipe follows)
  • Garlic Bruschetta
  • 1 French baguette
  • Good olive oil
  • 1 clove garlic, cut in half lengthwise
4.6/5 (15 Votes)

By

In a Dutch oven, cover the dry beans with hot water and soak them for 20 minutes

  • FOR THE BEANS
  • 1 pound dry cannellini beans
  • 1 quart chicken stock
  • 2 bay leaves
  • 1/2 onion, unpeeled
  • 1/4 cup salt
  • (may substitute canned beans, which will shorten the prep time)
  • FOR THE PISTOU
  • 1 cup basil
  • 1/4 cup tarragon
  • Juice of 1 lemon
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Salt
  • FOR THE SOUP
  • 2 Tablespoons olive oil
  • 1 leek, whites and light greens, chopped
  • 1 small bulb fennel, chopped
  • 2 ribs celery with leafy tops, chopped
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 3 to 4 cloves garlic, chopped
  • 1 small firm zucchini, chopped
  • Salt and pepper
  • 1 large fresh bay leaf
  • 2 cups cannellini beans
  • 2 quarts chicken or vegetable stock
  • 1 cup orecchiette pasta or other short cut pasta
4.7/5 (10 Votes)

By

http://www.fromvalerieskitchen

  • 1 pound ground beef/turkey/etc.
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced zucchini
  • 2 ribs diced celery
  • 4 cloves minced garlic
  • 4 cups low-sodium beef broth
  • 1 (28-ounce) can crushed Italian style tomatoes
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • Fresh ground black pepper, to taste
  • 1 bay leaf
  • 1 (15 ounce) can cannellini beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 cup ditalini pasta, uncooked
  • 1/2 cup grated Parmesan
4.6/5 (8 Votes)

By

Taken from Iowa Girl Eats

  • 1/2 lb spicy Italian sausage
  • 4 cups water
  • 2 cups marinara sauce
  • 1 beef bullion cube
  • 3 cups vegetables (I used 1 cup each zucchini, corn and frozen peas)
  • 2 Tablespoons parmesan cheese
  • 1 1/2 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • couple grinds black pepper
  • 1/2 cup small dried pasta
  • Instructions
4.6/5 (8 Votes)

By

1.) Combine ground beef and beans in crock-pot, cook on HIGH 2 hours

  • 1 Pound ground sirloin
  • 1 Cup dried red beans
  • 2 Cups Chicken Broth (I give or take this depending on taste and what I think it needs, usually at least two cups adding a little more as liquid evaporates while cooking)
  • 1 Package (16 oz) frozen mixed vegetables
  • 2 Cans (8 oz each) tomato sauce
  • 1 Can (14 0z) diced tomatoes, drained
  • 1/4 head shredded cabbage
  • 1 Cup chopped onion
  • 1 Cup chopped celery
  • 1/2 cup chopped fresh parsley
  • 1 Tbls dried basil
  • 1 Tbls Italian seasoning
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 1 Cup cooked macaroni
4.7/5 (3 Votes)

By

In a Dutch oven, saute the onion, carrot, celery and garlic in oil until tender

  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 Tbsp olive oil
  • 4 cups chicken or turkey broth
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 2/3 cup each frozen peas, corn and cut green beans, thawed
  • 1/2 cup uncooked elbow macaroni
  • 1 tsp salt
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 cup cooked turkey
  • 1 small zucchini, halved lengthwise and cut into 1/4-in slices
  • 1/4 cup grated Parmesan cheese, optional
4.6/5 (5 Votes)

By

Love the minestrone soup at Olive Garden? Here is a copycat recipe that is easy to make, and tastes just like it! M...

  • 3 tablespoons olive oil
  • 1 cup minced white onions
  • 1/2 cup copped zucchini
  • 1/2 cup frozen cut Italian green beans
  • 1/4 cup minced celery
  • 4 teaspoons minced garlic
  • 4 cups vegetable broth, do not use chicken broth
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce can)small white beans, drained
  • 1 (14-ounce) can diced tomatoes
  • 1/2 cup carrots, julienne or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
  • 1/4 sweet red wine, optional
  • Fresh grated Parmesan cheese
4.6/5 (9 Votes)

More Minestrone Soup recipes

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Hearty Minestrone Sandee's Minestrone Soup