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Minestrone Soup

Minestrone is a hearty Italian vegetable soup loaded with flavor, made with basic pantry items including canned tomatoes, beans, broth or water, pasta, and basic spices. I love how comforting this soup is, and how quickly is comes together. I like using canned beans, which cuts the cooking time down, getting a meal on the table in under 30 minutes. That’s a win in my book! I serve this with TONS of garlic bread, which tastes great dipped in the soup!
Course Appetizer, Main Course, Soup
Cuisine Italian
Keyword Dairy-free, gluten-free, kid-friendly, one-pot-meal, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes


  • 2 tbsp olive oil
  • 1 large onion small dice
  • 1 large carrot small dice
  • 1 large celery stalk small dice
  • 3 cloves of garlic minced
  • 1 bay leaf
  • 28 oz whole peeled Italian plum tomatoes pureed or blended
  • 1 14.5 oz can cannellini beans, drained
  • 4 sprigs flat leaf parsley leaves removed and saved for ganrish
  • 40 oz (5 cups) water
  • 1 ½ tsp salt or more to taste
  • 2 oz pasta cooked and set aside
  • Freshly ground black pepper to taste
  • 1 tbsp of roughly chopped parsley for garnish
  • Shaved parmesan for garnish


  • Heat the olive oil in a large heavy-bottomed pot over medium high heat. Add onion, carrot and celery and sauté for a few minutes until the onions are translucent. Add the garlic and bay leaf and stir for a minute or two.
  • Mix in the tomatoes and simmer for about 10 minutes on medium-low heat. Add the parsley stems water and salt .
  • Bring to boil, cover, then turn down to simmer. Cook for 15 minutes, then add the beans. Simmer for another 5 minutes.
  • Adjust seasoning, discard bay leaf and parsley sprigs.
  • Garnish with parsley, freshly ground black pepper, shaved Parmesan and a drizzle of good olive oil.