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Minestrone Soup

A hearty, quick Italian Minestrone Soup is what we need these cold winter days. This version is brimming with vegetables, beans, chickpeas and some pasta. So flavorful & comforting!

Every minestrone recipe is a little bit different. A traditional Italian one is a vegetable soup, packed with plant-protein beans, made with tomato-broth, pasta or rice. It is very popular in Italy, but also in the Mediterranean countries.


I used canned green peas, beans and chickpeas instead of cooking my own, which cuts the cooking time down to a reasonable level. The remaining ingredients are basic pantry products, including canned tomatoes, pasta, spices, celery, onion and garlic.


Beans - you can substitute any variety of beans you have. White beans or lentils would work too.

Chickpeas - don't like them? double the bean quantity and that's fine. If you aren't a big fan of beans, then double the chickpea quantity.

Vegetables - you can substitute vegetables or add more. Add vegetables like zucchini, spinach, kale, green beans etc.

Pasta - choose desired pasta like penne, fussili, ditali lisci etc. If you are on a specific diet you can also choose whole grain pasta.

How to store Minestrone Soup

If you plan to make the soup and store it in the fridge, then I recommend to cook the pasta just before serving. Why? If you store the soup with the cooked pasta, it will absorb the liquid and the pasta will get mushy. So if you are planning to store it, prepare the pasta separately and add them before you eat/ serve the soup.

In a pot heat over medium heat, while stirring often. Taste and adjust seasoning as well. Another alternative is to reheat the soup in the microwave.



Servings: 4-6

Preparation time: 10 mins

Cooking time: 25 mins


1 medium onion, minced

1 clove garlic, minced

2 carrots, sliced

200 gr. can diced tomatoes

1 tsp. tomato paste

1 cup can red beans, drained and rinsed

1 cup can chickpeas, drained and rinsed

1/2 cup can green peas, drained and rinsed

200 gr pasta of choice

3 tbsp. celery, chopped

3 tbsp extra virgin olive oil

1 vegetable stock

1 lt water

1/2 tsp fresh or dried basil

salt & black pepper


  • In a pot heat olive oil over high heat.

  • Add onion and sauté for 3-5 minutes, while stirring often, until soften. Add garlic and continue sautéing for 2 minutes. Add green peas and carrots and cook for approximately 2 minutes, while stirring often.

  • Add tomato paste & tomatoes and cook for 1-2 minutes, while stirring. Add water and vegetable cube (or only vegetable broth), celery, basil, salt and pepper. Stir well and bring to a boil.

  • Reduce heat to medium and simmer for approximately 20 minutes.

  • Add red beans, chickpeas and pasta and cook for 5-10 minutes, until pasta is cooked al dente (check pasta instructions).

  • Taste and adjust seasoning if needed. Serve with celery or parsley leaves, red chili flakes and parmesan cheese or feta cheese (or vegan cheese) if desired.

I'd love to know if you made this recipe. Use #sweetandsaltyfeelings and tag @sweetandsalty_feelings Follow along on Instagram, Facebook or Pinterest. Also, subscribe to the newsletter and stay up to date!


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