Minestrone Soup with all the Veggies

Minestrone Soup with all the Veggies

We like soup.

A lot.  The only thing better than soup is a soup bursting with enough veggies to make it feel like a whole meal.  My Minestrone Soup with all the Veggies certainly has enough veggies to accomplish this. The only seasoning in this soup is salt and pepper because all you need is the fresh medley of flavors that this mix of vegetables provides.  Plus, the tomato base brings the perfect blend of sweetness and acidity (yes, I had leftover tomatoes from my Easy Weeknight Meat Sauce Emphasis on the Meat so here we are).


I go back and forth about Minestrone Soup.

Do I want the beans and pasta or like nah just veggies all the way.  In this recipe I wrote the pasta and beans as optional ingredients because some nights you need ’em and some nights you don’t.  Choose your own adventure Minestrone Soup with all the Veggies.  Any way you slice it, one of the best things about minestrone soup is all of the different textures.  Some veggies are mushy, some are crunchy and some are somewhere in between.  If you are looking for a smooth soup without all the frills, check out my Roasted Orange Soup with Ginger.

**Click here for a link to the gorgeous Cherry Red Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven that I make all of my soups in!**

Minestrone Soup with all the Veggies

5 from 1 vote
Minestrone Soup with all the Veggies
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Hearty Minestrone Soup filled with tons of vegetables perfect for a winter dinner. 

Course: Soup
Cuisine: Italian
  • 1 T extra virgin olive oil
  • 2 medium onions peeled and diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 2 t salt
  • 1 t pepper
  • 2 medium potatoes peeled and chopped (omit for strict paleo)
  • 2 medium sweet potatoes peeled and chopped
  • 1 (28 oz) can chopped tomatoes (I like Pomi brand because the only ingredient is tomatoes)
  • 1 (14 oz) can strained/crushed tomatoes
  • 5-6 C water or vegetable broth
  • 2 zucchini chopped
  • 1 C string beans/green beans cut in thirds
  • 1 C whole wheat elbow pasta optional
  • 1 C kidney beans optional
  • 1/4 C fresh parsley for garnish
  1. Heat a large stock pot or dutch oven on medium high heat

  2. When the pot is hot add the olive oil, onions, carrots, celery, salt and pepper and stir them around every so often

  3. When the onions are translucent, add the potatoes and sweet potatoes and stir to incorporate with the other vegetables

  4. Add the chopped tomatoes, crushed tomatoes and water (or broth) 

  5. Cover and bring the soup to a boil 

  6. Once boiling, add the zucchini, string beans (pasta and beans if you are using) and cook another 15-20 minutes

  7. Add salt and pepper to taste and garnish with fresh parsley

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