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Homemade Minestrone Soup

Homemade Minestrone Soup is an easy and healthy soup to make! Start your New Year off right with a big mug of this yummy soup!
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 2 tablespooons Olive Oil
  • 1 cup Diced onions
  • 1 tablespoon minced garlic
  • 2 stalks finely chopped celery
  • 2 carrots thinly sliced
  • 1 cup finely chopped zucchini
  • 6 ounces finely chopped crimini mushrooms
  • 1 14-ounce can diced tomatoes
  • 2 teaspoons marjoram
  • 2 teaspoons dried basil
  • 1 teaspoon dried oragano
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces tomato puree
  • 6 cups chicken or vegetable stock
  • 2 15-ounce cans cannellini beans drained and rinsed
  • 1/2 cup chopped fresh parsley
  • 1 pound short pasta such as ditalini


  • In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, celery, carrots, zucchini, and mushrooms. Cook for about 10 minutes or until the vegetables become soft. 
  • Add the diced tomatoes, marjoram, basil, oregano, bay leaves, salt, and pepper. Stir to combine. 
  • Stir in the tomato puree, chicken or vegetable stock, and beans. Reduce heat to low, cover and simmer for a half hour. Stirring occasionally. 
  • While the soup is simmering, cook the pasta according to package directions in salted boiling water. Drain, rinse and set aside. 
  • When the soup is finished simmering, stir in the parsley. 
  • To serve, add a scoop of the cooked pasta to a bowl and pour a large ladle or two of the soup over the pasta. 


As with all my noodle soup recipes, I always store the pasta separate from the soup. If you leave the noodles in the soup they will absorb too much liquid and get mushy. Try this tip. It makes a world of difference in the soup consistency!  
Serve with a big helping of parmesan cheese and a good quality bread.