For a richer flavor, consider sautéing the onions, celery, and carrots in a little olive oil before adding them to the soup pot. Feel free to customize this recipe with other vegetables you have on hand, such as green beans, spinach, or kale. If you don't have orzo pasta, you can substitute other small pasta shapes, such as ditalini or elbow macaroni. This soup tastes even better the next day, as the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a vegan version, ensure your vegetable stock and Parmesan cheese (if using) are vegan-friendly.
Minestrone Soup
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING9 People
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VIEWS340
Embrace the garden's bounty with this vibrant and hearty Minestrone Soup. A symphony of fresh vegetables, creamy beans, and delicate pasta simmer in a rich tomato broth, creating a comforting and nourishing meal that celebrates seasonal flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate81 g
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Fiber18 g
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Protein20 g
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Saturated Fat0 g
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Sodium382 mg
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Sugar13 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large, heavy-bottomed soup pot or Dutch oven, combine the vegetable stock, undrained stewed tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning.
02 Step
Recipe View 15 mins Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 15 minutes, or until the potatoes are slightly tender.
03 Step
Recipe View 2 mins Stir in the drained kidney beans, corn kernels, and zucchini slices. Add the orzo pasta.
04 Step
Recipe View 15 mins Continue to simmer, covered, for another 10-15 minutes, or until the pasta is cooked through and the vegetables are tender.
05 Step
Recipe View 1 mins Season generously with sea salt and freshly ground black pepper to taste. Remember that the flavors will meld as the soup sits, so don't be afraid to season aggressively.
06 Step
Recipe View 1 mins Ladle the minestrone soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve hot with crusty bread for dipping.
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RECIPE REVIEWS
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Monserrat Schaefer
Jun 30, 2025I didn't have orzo on hand, so I used ditalini pasta instead, and it worked perfectly.
Ashlee Volkman
Jun 12, 2025I added a parmesan rind to the soup while it simmered, and it gave it such a lovely depth of flavor.
Morgan Lehner
Mar 10, 2025The leftovers are even better the next day!
Emery Schaden
Oct 24, 2024I followed the recipe exactly, and it turned out amazing! Thank you for sharing.
Rogelio Howell
Jan 11, 2024My kids are very picky eaters, but they both loved this soup!
Vicente Feeneykreiger
Dec 4, 2023This soup is so comforting and easy to make! My whole family loved it.
Vena Rath
Nov 19, 2023I appreciate that this recipe is so adaptable. I can easily swap out ingredients based on what I have available.
Koby Carter
Nov 16, 2023This is a great way to use up leftover vegetables from my garden.
Larue Gleichner
Oct 26, 2023I added some diced pancetta to the soup for extra flavor, and it was delicious.
Sammie Terry
Apr 26, 2023This is my new go-to minestrone recipe!