Minestrone Soup Recipe

Weeknight Soup: Minestrone

This veggie-loaded soup pairs nicely with an Italian Chicken or Turkey meatball, it can be saved in the fridge for 5 days and freezes well.

Cabbage is also a nice addition to this soup (add it with the celery, carrot and onion) if you have it on hand.

  • Prep Time

    10 minutes

  • Total Time

    30 minutes

  • Servings

    4-6 Servings

  • Freezer Friendly



  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup stalks celery, diced
  • 1 cup large carrot, diced
  • 1 1/2 cups green beans, trimmed and cut into 1/2-inch pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 1 28-ounce diced tomatoes
  • 1 zucchini diced
  • 6 cups chicken bone broth
  • 1 15-ounce can white beans (optional)
  • 1/3 cup finely grated parmesan cheese (optional)
  • 2 tablespoons chopped fresh basil and parsley


  1. Caramelize garlic, onions, celery, and carrot in olive oil for about 8 minutes on medium-high heat. be careful not to let the garlic burn.
  2. Add green beans and oregano stirring for 2 minutes.
  3. Add tomatoes, broth and bring to a boil.
  4. Turn down to a simmer and add beans and zucchini.
  5. Simmer for 10 minutes.
  6. Top with Parmesan (optional), basil and parsley!