Hearty Minestrone Soup

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This hearty minestrone soup is filled with three different beans, tender vegetables and pasta, seasoned with Italian spices and topped with Parmesan cheese.
Three Bean Minestrone Soup - get the recipe at barefeetinthekitchen.com


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.

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Hearty minestrone soup is filled with three different beans, vegetables, and pasta - get the recipe at barefeetinthekitchen.com
For more fantastic winter soups, try our family’s favorite Hearty Italian Vegetable Beef Soup. This Loaded Baked Potato Soup is a hit as well every time I serve it. Creamy Butternut Squash Soup, Slow Cooker Cheddar Broccoli Soup, and Copycat Panera Chicken and Wild Rice Soup are all three on my list to try soon.

Kitchen Tip: I use this pot to make this recipe.

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Three Bean Minestrone Soup

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 -12 servings


  • 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 ½ 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


  • Place the oil in a large pot on the stove over medium heat.* Add the onions, sprinkle with ¼ 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!


If you are including meat in the soup, start by cooking and crumbling the meat and then skip the oil and add the onions. I like to keep the pasta and the soup separate until I serve it. This way the pasta doesn't have a chance of overcooking.
FREEZER TIP: I typically do not include the pasta when freezing the soup, but it will work either way. Let the soup cool completely and then transfer to freezer safe containers. Thaw and reheat in the microwave or on the stove-top.


Calories: 300kcal · Carbohydrates: 51g · Protein: 17g · Fat: 3g · Sodium: 1537mg · Potassium: 1254mg · Fiber: 12g · Sugar: 8g · Vitamin A: 7965IU · Vitamin C: 9.2mg · Calcium: 102mg · Iron: 4.5mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10-22-13 – recipe notes and photos updated 1-19-17}

Hearty Minestrone Soup is a hit with everyone! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      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!

  1. Dawn says

    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!

    • Mary Younkin says

      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!

  2. Janice says

    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.5 stars