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We are a soup loving family, in case you weren’t already aware of that. And this minestrone soup makes frequent appearances on our table. While my carnivorous family rarely considers it a meal if there isn’t meat on the table, this soup is a winner both with and without the meat. I typically do include the sausage when I make this if I have it on hand.
It never fails to make me smile when a simple hearty soup makes everyone in my family so happy. It makes me even happier when that meal requires less than 30 minutes time spent in the kitchen! Served on it’s own or with some crusty bread and a salad, this is a wonderfully hearty meal.
Kitchen Tip: I use this pot to make this recipe.
Three Bean Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped small, about 2 cups
- 8 cups beef stock or 8 cups water plus 3 tablespoons beef base
- 15 ounce can tomato sauce
- 6 carrots sliced 1/4" thick, about 3 cups worth
- 4 stalks celery trimmed and sliced 1/4" thick, about 2 cups worth
- 14 ounce can kidney beans
- 14 ounce can navy beans or white beans
- 14 ounce can black beans
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt adjust to taste (I added another 1/2 teaspoon, because my beef stock wasn't very salty at all)
- 1/2 teaspoon freshly ground black pepper
- 4 cups cooked pasta I used a brown rice penne pasta
- finely grated Parmesan or Pecorino Romano cheese
- Optional: 1 pound Italian or hot sausage
Instructions
- Place the oil in a large pot on the stove over medium heat.* Add the onions, sprinkle with 1/4 teaspoon of salt and saute until tender and lightly browned, about 5 minutes. Add the beef stock, tomato sauce, beans, carrots, celery and spices and bring to a boil. Reduce to a simmer and then cook for about 20 minutes, until the vegetables are tender.
- Cook the pasta while the soup is simmering. Place a scoop of cooked pasta in each bowl and then ladle the hot soup over the pasta. Top with Parmesan just before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10-22-13 – recipe notes and photos updated 1-19-17}
I would definitely add the sausage, and I love how many beans you packed into this soup!
Gonna make it this weekend. Oh my goodness it looks good. thanks for sharing.
This soup looks so good and I think I will be making it really soon. Since we eat mostly Vegan I can just add veggie broth instead of the beef broth. Really am looking forward to making this soup!
It is that time of year again… soup time. I love all the beans in this soup.
Thank you, Mary, This will be great to have after a day of hiking in the woods. Yum!
This looks so hearty – perfect for a cold day!
any hints how to keep the pasta al dente?
That is why I keep the pasta and the soup separate until I serve it. Cook the pasta to exactly the level of doneness that you prefer, scoop it into the bowls and then ladle the soup over it. Turns out perfectly that way without a chance of overcooking!
Love the recipes I’ve seen so far.,
It’s negative temperatures here right now and I need this soup!
I adore ths recipe. It’s my go-to for last minute company, too!
Hi Mary, We’re watching our calories around here so I would so much appreciate nutritional information posted after your recipes. Is this possible? If not, ideas on how to find out for me? Thank you!
Hi Dawn, I’m glad that you like the recipes. You can cut and paste the ingredient list into one of the online calculators and find out the nutritional information. I hope that helps!
This soup is fabulous and I make it with the Italian sausage. I was trying more beans into my diet and this is a great way to do it.
Glad to hear that the soup’s been such a hit, Janice.