Classic Italian Minestrone Soup

Classic Italian Minestrone Soup


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This classic Italian minestrone soup will be a big hit this Christmas. Celebrate traditional Italian roots and meatless wonders with this delicious soup.

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Serving Size / Yield

6 servings


  • 2 Tbs. olive oil
  • 1 1/2 lg. onions, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, cubed
  • 1/4 small head of Savoy cabbage, cubed
  • 2 lg. carrots, cubed
  • 1 tsp. dried oregano
  • 3 Tbs. basil, divided
  • ½ tsp dried sage
  • salt
  • pepper
  • 1 28-oz. can diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 C. vegetable broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 C. penne pasta
  • 1/3 C. Parmesan, grated

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Begin by heating the olive oil in a large pot over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrots and cook until they begin to soften, about 5 minutes. Stir in the dried oregano and 1 tablespoon basil, salt and pepper to taste. Cook 3 more minutes.

Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil. Serve hot and enjoy this vegetarian Italian minestrone soup! 

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