The BEST Homemade Minestrone Soup

The BEST Homemade Minestrone Soup – Homemade minestrone soup is a tomato based hearty soup that is packed with vegetables and beans. If you love traditional Italian minestrone soup, then you will love this homemade vegetarian soup recipe packed with delicious ingredients. Add a side of crusty bread to soak up every last bit of the soup.


Servings: 7


  • 6 oz. small pasta {like elbow, macaroni or ditalini pasta}
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped {about 2 cups}
  • 4 garlic cloves, minced
  • 3 celery stalks, chopped, {about 1 cup}
  • 3 medium carrots, chopped {about 1 1/2 cups}
  • 1 – 24 oz. jar of Classico Riviera Marinara Sauce {tomato sauce of your choice}
  • 3 cups vegetable broth
  • 1 – 15 oz. can of diced tomatoes
  • 2 bay leaves
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 parmesan rind {optional}
  • 1 cup of frozen green beans
  • 1 large zucchini, sliced {about 2 cups}
  • 1 – 15 oz. can of red kidney beans, drained and rinsed
  • 1 – 15 oz. can of white beans {like cannellini or Great Northern}, drained and rinsed
  • 4 cups fresh spinach, tightly packed


  • Freshly chopped Italian parsley or curly parsley
  • Freshly chopped basil
  • Freshly grated parmesan cheese or mozzarella cheese


  1. Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.
  2. In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.
  3. Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.
  4. Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes.
  5. Remove the parmesan rind before serving.
  6. In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese.



  • Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight and then heat the soup. If the soup has become too thick add extra vegetable broth.
  • Makes 10 cups of soup.





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