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Italian

Minestrone Soup

Minestrone is a hearty Italian one-pot soup with vegetables, kidney beans, macaroni, tomato, oregano, and olive oil.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Minestrone Soup

45 mintotal

Prep 15 min · Cook 30 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; add pasta near the end so it cooks through without turning soft in the vegetable broth.

Method

  1. Heat the measured olive oil in a deep pot over medium heat. Add the onion and cook until it softens.

  2. Add the garlic and stir until fragrant without browning it.

  3. Add the carrot, potato, zucchini, French beans, and cabbage. Cook briefly until the vegetables start to soften at the edges.

  4. Stir in the tomato puree, cooked red kidney beans, measured water, dry oregano, salt, and black pepper powder.

  5. Bring to a boil, then simmer until the vegetables are tender but still hold their shape.

  6. Add the macaroni pasta and simmer until the pasta is cooked through.

  7. Taste and adjust seasoning. Serve hot while the soup is brothy and hearty.

How to tell it's done

The soup should be thick but spoonable, with tender vegetables, cooked pasta, and a clear tomato-vegetable flavor.

Getting it right

Tip

Add the pasta near the end so it cooks in the soup without becoming mushy.

What to serve it with

Serve as a light dinner or lunch with toasted bread if desired.

Common mistakes

The pasta gets mushy and absorbs the broth.
Simmer vegetables first, then add macaroni only near the end and stop once it is tender.

Substitutions

  • Use any similar firm seasonal vegetables from the master list, but keep the total quantity balanced so the soup remains brothy.
  • Use Pasta instead of Macaroni Pasta if that is what you have; cooking time may vary by shape.
  • Use gluten-free pasta only if clearly labelled suitable; it changes the allergen profile and may soften faster.

Storing and reheating

Refrigerate minestrone for up to 4 days. Reheat with extra water if the pasta absorbs broth; freeze best before adding pasta.