Soups and stews · Italian · 30 min
Minestrone Soup with Kidney Beans, Green Beans, Carrots & Pasta
- 30 min
- 2–6 servings
- 562 kcal / serving
A comforting Italian-inspired minestrone loaded with kidney beans, green beans, and macaroni. The combination of tomato broth and tender vegetables makes a satisfying weeknight soup that comes together in about half an hour.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 1 stickcelery
- 32 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1 clovegarlic
- ½ lbgreen beans
- 1 (15 oz) cankidney beans
- 3 ozmacaroni (elbow) pasta
- ½ mediumyellow onion
- carrots
- yellow onions
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- 1 clovegarlic
- ½ lbgreen beans
- ½ mediumyellow onion
- carrots
- yellow onions
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1 (15 oz) cankidney beans
- 3 ozmacaroni (elbow) pasta
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| kidney beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| macaroni (elbow) pasta | 3 oz | 6 oz | 9 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce. Dice the carrot and celery and place them in a small bowl. Peel and finely dice the yellow onion and mince the garlic; add them to the bowl with the carrots and celery.
- In a medium saucepan, heat a light coating of olive oil over medium-high heat. Add the diced vegetables and Italian seasoning, along with salt and pepper to taste, and cook until they soften, about 4–5 minutes, stirring occasionally.
- Drain and rinse the kidney beans; set them aside to drain further.
- Pour in the broth and the can of diced tomatoes; bring the mixture to a boil and whisk to combine.
- When the soup is boiling, stir in the kidney beans and macaroni. Return to a boil, then reduce the heat to medium, cover, and cook for about 5 minutes, stirring occasionally.
- Prepare the green beans by trimming and cutting them into 1-inch pieces. Add them to the pot and continue to cook until the pasta and vegetables are tender, about 3–5 more minutes, stirring occasionally.
- Taste and adjust seasoning if needed, then ladle into bowls and serve.
Two tips
- Prep ahead by chopping carrot, celery, onion, and garlic and refrigerating in a covered container for quick weeknight cooking.
- If you don’t have macaroni, any short pasta works with this soup, or swap in extra green beans for bulk.
Nutrition per serving
- Calories
- 562 kcal
- Protein
- 31 g
- Carbs
- 89 g
- Fat
- 13 g
- Fiber
- 18 g
- Sodium
- 495 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.