In this post, I’m sharing my Italian recipe for a delicious minestrone soup that is filled with hearty vegetables and beans. I consider it a rustic soup, due to the potatoes, beans, and other garden-type ingredients.
It’s perfect for dinner and is very easy to make. I know you’ll love it!
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Recipe Summary
This soup recipe makes enough for at least 8 to 10 servings. I like to make large batches of soup so I can freeze some for later.
Feel free to modify this recipe as you see fit. It takes a little over an hour start to finish, but of course the longer it cooks the better the flavor!
Ingredients
For this recipe you just need the following ingredients.
- Extra virgin olive oil
- Diced onions
- Diced celery stalks
- Large diced carrot or 2 small carrots
- Diced zucchini
- Chopped medium potatoes about 2 cups cut in 1″ cubes
- Canned peas or frozen is fine
- Canned green beans or frozen is fine
- Canned garbanzo (chickpeas)
- Canned diced tomatoes with juices
- Chicken broth
- Cracked black pepper and salt optional
- Romano or Parmesan cheese for serving on top
Equipment Needed
- Large pot for making the soup
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making this soup.
Step 1. Prep your onions, celery, and carrots.
Step 2. Heat a large pot over medium heat and add in the olive oil.
Step 3. Add in the chopped onions, celery, and carrots. Stir to coat with the olive oil and then saute over medium heat for 8 minutes.
Step 4. Next, add in the chopped potatoes and let cook for about 12 minutes.
Step 5. While the potatoes are cooking, dice the zucchini.
Step 6. Add in the zucchini, peas, green beans, chickpeas, and the cans of tomatoes along with the juices. Stir to mix.
Step 7. Next, add in the chicken broth and cracked black pepper. See notes below if you want tips for reducing the sodium in the broth.
Step 8. Stir together and cook for at least 45 minutes over medium while maintaining a low boil. If the heat is too low, it will take closer to 1 1/2 hours.
Step 9. Serve topped with Romano cheese.
See some more recipe tips and ideas below.
Recipe Video
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Recipe Tips & Modifications
Here are some recipe ideas to add even more flavor to your peppers!
- add some small pasta shapes
- reduce broth by replacing 2 cups with water to reduce sodium
- add in additional vegetables that you might like
- to avoid making such a huge batch, reduce all ingredients in half
Storage Tips
This soup will store in the fridge up to 3-4 days. You can keep it in a freezer, in an air-tight container for up to 6 months. To reheat, ideally let thaw overnight, or reheat over the stove using low-medium.
Side Dish Ideas
Here are some ideas for what this recipe goes with. You can also view our larger collection of Italian side dishes.
Grab some bread from the store and make your own garlic bread!
This arugula salad with pine nuts and shaved parmesan is a nice side dish that goes with the marinated peppers for any dinner meal.
Enjoy a side dish of pasta with spinach and white beans!
Additional Meal Recipe Ideas
For more inspiration, check out these recipe collections below.
- Discover more soups here for additional inspiration.
- Check out these healthy Italian recipes.
- Planning a party? Try these party ideas.
Hearty Minestrone Recipe Card
Hearty Minestrone Vegetable Soup
Equipment
- 1 large cooking pot
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 diced onions
- 5 diced celery stalks
- 1 large diced carrot or 2 small carrots
- 3 chopped medium potatoes about 2 cups cut in 1" cubes
- 2 diced zucchini
- 1 15 oz can of peas or frozen is fine
- 1 15 oz can of green beans or frozen is fine
- 1 15 oz can of garbanzo (chickpeas)
- 2 15 oz cans of diced tomatoes with juices
- 10 cups chicken broth replace some with water if you want less sodium.
- 1 dash cracked black pepper and salt optional
- Romano or Parmesan cheese for serving on top
Instructions
- Prep your onions, celery, and carrots.2 diced onions, 5 diced celery stalks , 1 large diced carrot
- Heat a large pot over medium heat and add in the olive oil.2 Tbsp extra virgin olive oil
- Add in the chopped onions, celery, and carrots. Stir to coat with the olive oil and then saute over medium heat for 8 minutes.
- Next, add in the chopped potatoes and let cook for about 12 minutes.3 chopped medium potatoes
- While the potatoes are cooking, dice the zucchini.2 diced zucchini
- Add in the zucchini, peas, green beans, chickpeas, and the cans of tomatoes along with the juices. Stir to mix.1 15 oz can of peas, 1 15 oz can of green beans, 1 15 oz can of garbanzo (chickpeas), 2 15 oz cans of diced tomatoes with juices
- Next, add in the chicken broth and cracked black pepper. See notes below if you want tips for reducing the sodium in the broth.10 cups chicken broth
- Stir together, and cook for at least 45 minutes over medium while maintaining a low boil. If the heat is too low, it will take closer to 1 1/2 hours.1 dash cracked black pepper and salt
- Serve topped with Romano cheese.Romano or Parmesan cheese
Notes
- To reduce sodium, use low sodium broth, or a combination of broth and water. I’ve done it both ways and its’ delicious. But 100% broth will provide the most flavor.
- For a fully vegetarian recipe, substitute the chicken broth with veggie broth or water.
- The longer the soup cooks, the better!
- This makes about 8 to 10 servings. I usually freeze half for up to 6 months.
- Serve with bread and a salad for a well-balanced meal!
Nutrition
I hope you’ve enjoyed this recipe for Italian hearty minestrone soup. If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
