top of page

Delicious Two Bean Minestrone Soup

Growing up minestrone was one of my go-to canned soups besides chicken corn chowder, chicken noodles soup, and pot roast soup on lazy weekends at home by myself. Up until last year, I never thought of trying to learn how to make the classic soups I like from scratch or coming up with my own soup recipes. Since I love soup and have been enjoying making soup at home at least twice a week, I decided to come up with my own delicious version of minestrone soup. In came up with this recipe on a weekend as my best ideas for recipes usually come to me on the weekends, I can guarantee that this soup is even better than the canned version!


-1/2 cup cooked dry red or kidney beans or 1 can kidney beans (drained and rinsed)

-1/2 cup cooked dry black beans or 1 can black beans (drained and rinsed)

-1/2 cup chopped yellow onions

-1/2 cup chopped celery

-1/2 cup chopped carrots

-1 can no salt added diced tomatoes

-1 can no salt added tomato sauce

-1 cup ditalini or macaroni pasta

-4 cups chicken broth

-2 tbs. minced garlic

-1 tsp. dried oregano

-1 tsp. dried basil

-1 tsp salt (if using unsalted broth)

-2 tbs. olive oil

-black pepper to taste

-grated parmesan for serving (opt)

Note: If using dried beans, make sure to cook the beans ahead of time with 6 cups of water and 1 tbs. salt for 1 1/2 hours. Any leftover beans can be stored in the refrigerated with some of the liquid from cooking the beans and used for another recipe.


  1. In a pot, add olive oil on medium heat. Add celery, onions, and carrots and cook for 5 minutes stirring occasionally.

  2. Add broth and bring to a boil. Add all ingredients except the pasta, cover, and cook on low for 10 minutes.

  3. Add the pasta and cook for 10 more minutes. Serve and enjoy!

For more easy and delicious recipes, go to and subscribe to get the latest recipes sent straight to your email every time I post! Also, like and follow "The Joy of Flavor" Facebook page and find me on Instagram @joi.cooks.

More Delicious Comfort Soup Recipes:


bottom of page