Homemade Minestrone Soup is a timeless recipe that everyone should know how to make. With its endless variations, this recipe can be all that you desire – vegetarian, vegan, or even gluten-free.

Above all, it’s just a great way to add more nutrients and color to your diet.

Minestrone Soup Recipe

Healthy eating has become a part of most people’s daily routine, and what better way to nourish your body than with a bowl of homemade soup chock-full of veggies and beans?

This easy-to-make Minestrone Soup recipe is a perfect example of healthy, hearty eating that’s also delicious.

And, we’re running out of time! Summer is not a “soup season” for me. So, my soup loving appetite is needing a bowl — gotta have it now! In fact, it’s what’s for dinner tonight. And so, I’m sharing another of my delicious soup recipes with you while it’s still on the cool side weather-wise. At least it is here in the PNW.

So, grab your apron and get cooking – your taste buds will thank you!

Here’s what you’ll need (but feel free to replace with your favorite veggies, it’s perfectly fine to do so!)

Minestrone Ingredients:

  • 1 can of kidney beans, drained and rinsed
  • 1 can of white beans, drained and rinsed
  • 1 tablespoon of olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 can of diced tomatoes
  • 1 zucchini, chopped
  • 1 cup of chopped carrots
  • 1 cup of chopped broccoli*
  • 1 cup of chopped cauliflower*
  • 6 cups of low-sodium vegetable broth
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

*I use frozen chopped broccoli and cauliflower


1. Heat the olive oil in a large pot on medium heat. Add the onion and garlic, and saute until they’re both translucent and fragrant.

2. Add the oregano and basil and saute for another minute.

3. Add the can of diced tomatoes with their juices and cook until slightly thickened.

4. Add the zucchini and carrots, and cook for 5 minutes.

5. Add the vegetable broth and bring everything to a boil.

6. Reduce heat and simmer for 15 minutes until the vegetables are tender.

7. Add the kidney beans, white beans, broccoli and cauliflower, and let it cook for another 5 minutes or so.

8. Season with salt and pepper to your preference.

Serve hot and grated with Parmesan cheese if desired.

This recipe makes a lot of soup, so you can easily pack some for later and enjoy the soup throughout the week. And just like that, you have a delicious, hearty, and healthy meal that’s perfect!

Oh yes! A steaming bowl of homemade minestrone soup packed with fresh vegetables and hearty beans is the epitome of comfort food.

But just how nutritious is this ultimate Italian comfort dish?

Well, fear not my fellow health-conscious foodies, because I’m here to break down the nutrition facts lurking within each spoonful of this herbaceous soup.

Boasting a rainbow of veggies from tomatoes to zucchini, this minestrone soup contains a plethora of vitamins and minerals, including vitamin C, vitamin A, and potassium.

And let’s not forget about the protein punch from the white beans, which will leave you feeling fuller for longer.

So go ahead and indulge in a bowl (or two) of this nutritious and delicious homemade Minestrone soup, guilt-free!

In case you want more, here are all of my yummy soup recipes. (And the list will keep growing!)