Description
This classic minestrone soup is a hearty and colorful Italian favorite packed with fresh seasonal vegetables, beans, and tender pasta in a rich tomato broth. It’s a nourishing and comforting meal perfect for any time of year, easy to customize with your favorite produce.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
Liquids & Canned Goods
- 2 tbsp olive oil
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can kidney or cannellini beans, drained and rinsed
Herbs & Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
Others
- 1 cup small pasta (ditalini or elbow)
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for 5–6 minutes until softened and fragrant.
- Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Cook additional vegetables: Add diced zucchini and chopped green beans, cooking for 2 more minutes to slightly soften them.
- Add tomatoes and broth: Pour in the canned diced tomatoes with their juices and the vegetable broth.
- Season the soup: Stir in dried oregano and dried basil to infuse the broth with classic Italian flavors.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 minutes, allowing vegetables to soften and flavors to meld.
- Add beans and pasta: Stir in the drained and rinsed beans along with the small pasta, cooking for an additional 8–10 minutes until the pasta is tender but not mushy.
- Season to taste: Taste the soup and add salt and black pepper as needed to enhance the flavor.
- Serve: Ladle the hot soup into bowls, garnishing with fresh parsley or basil and grated Parmesan cheese if using. Serve immediately.
Notes
- Feel free to use any seasonal vegetables you have on hand to customize the soup.
- Add a handful of spinach or kale at the end of cooking for extra greens and nutrients.
- The soup thickens as it sits; add a bit of broth or water when reheating to loosen it up.
- This soup freezes very well, but omit the pasta if freezing to prevent it from becoming mushy. Add fresh pasta when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
