Vegan Recipes

Italian Minestrone Soup Recipes

Italian Minestrone Soup is a soup made from green beans, onions, garlic, shallots, celery, carrots sauteed in a mixture of olive oil and butter, and additional red beans, zucchini, pasta, and thick broth and seasoned with Italian seasoning, salt, and pepper to taste.

Italian Minestrone Soup
Italian Minestrone Soup

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What is Minestrone?

Minestrone is a popular Italian soup that is usually used as a main dish. Minestrone is made from tomato sauce filled with pods, onions, celery, chopped tomatoes, and carrots, then added with pasta. Minestrone itself is the most popular Italian cuisine, where each region has its own variation of recipes.

Historically, this soup was probably made from unused food scraps. This dish comes from the recipe of farmers who want to make simple but nutritious and filling dishes. Even though it was originally made from unused ingredients, Italians really love this dish.

Italian Minestrone Soup comes from the word ‘minestra’, which is a term used to describe thick soup because minestrones soup has a thicker texture than ordinary soup dishes. The name Minestrone itself is defined as a vegetable. This is because this soup does contain various vegetables and is rich in nutrients. This soup has been around since the 19th century.

In Germany, minestrone soup is larger in portion and the pastry filling is more varied. The vegetables are varied and more. The sauce is thicker too. There is even rice included in soup, instead of pasta. Minestrone Soup itself is different from Thick Soup which is made from roux and broth. Roux itself is a mixture of butter and flour that is cooked until lumpy. The consistency of minestrone soup is generally obtained from tomatoes that are allowed to boil. The use of tomatoes also gives the soup a fresh, sour taste and a red color.

Well, let’s take a peek at the Italian Minestrone Soup recipe.

Italian Minestrone Soup Recipes

Recipe by Clara LarksonCourse: Main Course, SoupCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 1 chopped small zucchini

  • 1 chopped medium onion

  • 2 chopped sticks celery

  • 3 minced cloves garlic

  • 3 medium carrots, peeled & sliced

  • 4 cups chicken broth or vegetable broth

  • 3/4 cup uncooked elbow macaroni

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • ¼ teaspoon Italian seasoning

  • 1 (28 fluid ounce) can crushed tomatoes

  • 1 (14 fluid ounce) can of red kidney beans, drained and rinsed

  • Salt & pepper to taste

  • Freshly basil and grated parmesan cheese to taste


  • Heat olive oil and butter in a large soup pot. Add the shallots, celery, carrots, and garlic and sauté for 7 minutes. Add crushed tomatoes, chicken stock, zucchini, red beans, season with Italian spices, salt, and pepper to taste. Let it boil and thicken. Add pasta and cook for 20 minutes on low heat. Stir it occasionally to keep the pasta from sticking to the bottom. Serve with a sprinkling of fresh parmesan cheese and basil, on top.

Enjoy the freshest Italian Minestrone Soup with Thin Mint Frappuccino (Starbucks Copycat).

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