The Best Minestrone Soup Recipe
This is the best Authentic Italian Minestrone Soup recipe. It's just like the minestrone soup you love at your favorite Italian Restaurant. It's loaded with vegetables, rich broth, and topped with Parmesan cheese. It's so easy and your family is going to love it.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish, Soup
Cuisine: American, Italian
Servings: 8 people
Calories: 154kcal
Author: The Carefree Kitchen
- 3 Tbsp Olive Oil or avocado oil
- 2 cups Onion white or yellow onion, chopped
- 2 teaspoon Garlic minced
- 2 large Carrots peeled and cut into ¼" slices
- 1½ cups Cauliflower washed and chopped into ¾" chunks
- 1 small Zucchini washed, sliced and quartered
- 2 cups Shredded Cabbage pre-shredded works great.
- 1½ quarts Chicken Broth Vegetable Broth works great too.
- 1 28-oz can Italian Stewed Tomatoes crushed or diced
- 2 cans Kidney Beans (drained)
- ¾ cup Macaroni Pasta or sub your favorite small pasta
- 1 tablespoon Dried Parsley
- 2 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Parmesan cheese Mozzarella works great too.
In a large dutch oven or stockpot, add the olive oil and chopped onion. Saute on medium heat until the onions are soft and lightly golden brown - about 8-10 minutes.
Add the minced garlic, carrots, and cauliflower and saute another 2 minutes before adding the zucchini, cabbage, shredded cabbage, tomatoes, beans, pasta, and herbs.
Bring to a boil then reduce the heat to medium and cover with a lid. Let simmer for about 25-30 minutes, stirring occasionally, or until the pasta and veggies are tender.
Remove from the heat and cool for a few minutes before serving with Parmesan or mozzarella cheese. Enjoy!
Calories: 154kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1066mg | Potassium: 415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3145IU | Vitamin C: 36mg | Calcium: 122mg | Iron: 1mg