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Minestrone Soup is a pure bowl of comfort. Loaded with all sorts of fresh vegetables, you can’t go wrong with this soup! Zucchini and green beans are simmered together along with carrots, onion and celery in an herby, tomato broth. The addition of cannellini beans helps add some heartiness and depth. Each spoonful is loaded with goodies! Not only is this soup delicious, but it has so many good things for you in it!

How to customize this Minestrone Soup

One thing I love about Minestrone Soup is how versatile it can be. You can either follow the recipe exactly, or add in things that you happen to have on hand. When it comes down to it, whatever veggies you have on hand works! Even if you don’t have fresh vegetables in stock, you can use canned veggies that have been drained. The possibilites are endless! Here are some vegetables that would work in this soup:

  • Zucchini 
  • Green beans
  • Broccoli 
  • Squash – butternut, acorn, yellow squash
  • Sweet potatoes
  • Kale or spinach

Minestrone Soup can also be customized by wether or not you add pasta or beans. I love the addition of cannellini beans because they help add in some heartiness and creaminess, without having to worry about the pasta soaking up all the broth. If you are using pasta instead, I would recommend cooking the pasta separately and storing it separately so that you don’t lose all your broth.

What to serve with Minestrone Soup

If you’re anything like me, any good soup needs some good bread or something for dunking! Minestrone Soup is no different. You can’t let any of that good broth to go to waste! A baguette or piece of chunky bread would work great, or I highly recommend one of these two options:

Nothing quite beats the feeling of simmering a pot of soup on your stovetop. You want to know another thing thats so great about this soup? It can really be eaten all year round! It’s hearty enough to warm you up in the dead of Winter, but yet light enough and full of so many veggies that you can eat it in the Summer. What are you waiting for? Dig in!

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Minestrone Soup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x


Minestrone Soup is a pure bowl of comfort. Loaded with all sorts of fresh vegetables, you can’t go wrong with this soup! Zucchini and green beans are simmered together along with carrots, onion and celery in an herby, tomato broth. The addition of cannellini beans helps add some heartiness and depth. Each spoonful is loaded with goodies! Not only is this soup delicious, but it has so many good things for you in it!


  • 1 medium onion, chopped
  • 1 1/2 cups baby carrots, sliced into 1/4 inch rounds
  • 2 celery stalks, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 29 oz tomato sauce
  • 32 oz chicken stock (or vegetable stock)
  • (2) 15.5 oz cans cannellini beans, drained
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 zucchini, chopped (roughly 2 cups)
  • 1 cup chopped green beans, into about 1/4 or 1/2 inch pieces
  • 2 tablespoons butter


  1. Heat the olive oil over medium heat in a large stock/soup pot or Dutch oven. Add in the onion, carrot, celery and garlic and lightly sauté for a few minutes. Stir in the dried basil, thyme and oregano.
  2. Pour in the tomato sauce, chicken stock, cannellini beans, sugar, salt and pepper and stir to combine. Bring to a low simmer. Add in the zucchini, green beans and butter and reduce the heat to low.
  3. Allow to simmer on low for about 20-25 minutes, or until the vegetables are cooked through and the soup has reduced slightly, stirring occasionally. Enjoy!


  • This soup is easily customizable to whatever veggies you have on hand! Even if you don’t have fresh veggies, you can use canned, drained vegetables.
  • Even though adding sugar may sound strange, don’t skip it! It helps cut the acidity from the tomato sauce to have a smooth, rounded broth.
  • Vegetable stock can be used in place of the chicken stock if desired.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!




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