Minestrone Soup at

Garden Fresh Minestrone Soup

A light and fresh minestrone soup - perfect for using your summer produce!
Course Soup
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 -6 servings
Author Christina Lakey


  • ¼ cup pure olive oil
  • 1 yellow onion diced
  • 1 carrot or 4-5 baby carrots, diced, peeled and diced
  • 2 cloves garlic crushed
  • 2 red bell peppers diced
  • 2 zucchini diced
  • 2 large tomatoes save as much juice as possible, diced
  • 1 sprig whole fresh thyme remove after cooked
  • 6 cups vegetable or beef broth I like making my own using base and water rather than the pre-canned broth
  • 1 can kidney beans drained and washed
  • 3-4 sprigs parsley chopped
  • Salt and pepper to taste
  • 2 cups medium pasta shells coat with olive oil to prevent them from sticking together, cooked and drained
  • Parmesan cheese to garnish


  1. In a deep stock pot, sauté the onions, carrots, and crushed garlic cloves over medium heat in the olive oil until they begin to tender, about 5-7 minutes.
  2. Add the red peppers and cook for another 5 minutes, stirring occasionally.
  3. Add (in this order) zucchini, tomatoes, thyme, and broth and bring to a boil. Cook for 10 minutes.
  4. Add the kidney beans and parsley and cook for 5 more minutes.
  5. Season with salt and pepper.
  6. Add desired amount of pasta shells and soup to each bowl.
  7. Serve immediately.
  8. Garnish with fresh grated Parmesan cheese.

Recipe Notes

Dress it Up (Gourmet):
If you want to really veggie it up - add 2 stalks celery, diced (with onions/carrots), 1 cup cauliflower florets (with tomatoes), 1 cup green beans, cut into one inch slices (with parsley), and 1 cup broccoli florets (put in right at end - will cook in broth). And for even more variety, substitute one green pepper for one of the red peppers, and one yellow squash for one of the zucchini.
Dress it Down (Simpler):
Eliminate the kidney beans and the pasta shells for a strictly veggie soup.