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5 from 1 vote

Italian Minestrone Soup

Italian Minestrone Soup, an easy delicious and healthy vegetarian soup recipe. The perfect lunch or dinner comfort food dish.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: main dishes
Cuisine: Italian
Servings: 4 servings
Calories: 221kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 cup peas (fresh or frozen) 150 grams
  • 1 cup borlotti beans (frozen or fresh see also dried beans), 150 grams
  • 2 medium potato cubed
  • 1-2 carrots diced
  • 1 stalk of celery sliced or diced
  • 1 zucchini diced
  • 1 cup tomato puree 225 grams
  • 4 cups of water 945 grams
  • 1 teaspoon basil 3/4 gram
  • 1 teaspoon oregano 3/4 gram
  • 2 tablespoons olive oil 27 grams
  • 1 clove of garlic chopped
  • 1 teaspoon salt 4 grams
  • dash of hot pepper flakes if desired


  • Add all of the above ingredients in a medium to large pot and bring to a boil, stirring to mix, lower heat and simmer (very low boil) for 20-25 minutes, stirring occasionally. The last 5 minutes, boil 1-2 cups of water in a small pot, to the large pot add the boiled water (1/2 or all depending on how thick you like it) and 1 cup of small uncooked pasta, (I used ditaloni but you could also use spaghetti broken into small pieces, if you use the spaghetti use only 3/4 of a cup). Remember at this point check for salt. Cook on low boil, uncovered, stirring often till pasta is al dente. Top with freshly grated parmesan cheese if desired. Buon appetito.


Calories: 221kcal