This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.


Recipe Summary

15 mins
50 mins
1 hr 5 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.

  • Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.

  • Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.

  • Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Cook's Note:

You can use mini rigatoni pasta in place of elbow macaroni, if desired.

Nutrition Facts

293 calories; protein 11.9g; carbohydrates 44.6g; fat 7.6g; sodium 893.2mg. Full Nutrition


Rating: 4 stars
This was really good! I made 2 changes. Instead of elbow macaroni, I used the noodles that come in the blue box of mac and cheese. I had used the cheese powder packet for another recipe/experiment. Same noodle but no elbow basically. I did not buy the fresh basil (even though it would have been better) but used the dried. With that being said, this was really tomato forward and chunky tomato forward at that . Next time I would flop the crushed and diced tomatoes around for a smoother texture. Overall good recipe and one I would make again. Read More