Minestrone Soup Recipe

Weeknight Soup: Minestrone

As the sun sets and the day's hustle winds down, there's something profoundly comforting about a steaming bowl of soup. And when it comes to nourishing soups that tick all the boxes of flavor, nutrition, and ease of preparation, minestrone reigns supreme.

Minestrone, with its origins deeply rooted in Italian cuisine, is a versatile soup that welcomes a medley of vegetables, beans, pasta, and herbs. It's not just a soup; it's a celebration of seasonal produce and a canvas for creativity in the kitchen. Plus, it's a fantastic way to sneak in those essential veggies into your diet effortlessly.

One of the standout features of minestrone is its health benefits. Packed with fiber, vitamins, and minerals from a variety of vegetables, this soup is a powerhouse of nutrients. The addition of beans provides a good dose of plant-based protein, making it a satisfying meal option for vegetarians and meat-eaters alike. This veggie-loaded soup also pairs nicely with my Paleo meatball for an extra boost of protein.

In today's fast-paced world, convenience is key when it comes to weeknight meals. Thankfully, minestrone fits the bill perfectly. With just a handful of ingredients and minimal prep work, you can have a piping hot bowl of soup on the table in under 30 minutes. Plus, it's a one-pot wonder, which means less time spent on cleanup and more time for relaxation after a long day. It also can be saved in the fridge for up to 5 days and freezes well if you're always on the go!

So, the next time you're in need of a quick and wholesome meal, whip up a batch of the ultimate comfort food that's both satisfying and nutritious.

  • Prep Time

    10 minutes

  • Total Time

    30 minutes

  • 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!