Description
This classic minestrone soup is a hearty and comforting Italian dish packed with a colorful mix of vegetables, beans, and pasta simmered in a rich tomato-based broth. It is a nourishing and budget-friendly meal perfect for any season, offering a satisfying blend of flavors and textures that warm you from the inside out.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into bite-size pieces
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 6 cups vegetable broth (or chicken broth)
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- ¾ cup small pasta (ditalini, elbow, or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- Optional: 1 cup chopped spinach or kale
For Serving (Optional)
- Grated Parmesan cheese
- Fresh basil or parsley
- Crusty bread
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables soften and the onion becomes translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add remaining vegetables and tomatoes: Add the diced zucchini, green beans, canned diced tomatoes, and tomato paste to the pot. Stir to combine all the ingredients well.
- Pour in broth and beans: Add the vegetable (or chicken) broth along with the drained and rinsed cannellini or kidney beans. Stir in the dried oregano and basil.
- Simmer the soup: Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes, allowing flavors to meld and vegetables to cook through.
- Cook pasta: Stir in the small pasta shape of your choice. Cook for 8–10 minutes until the pasta is tender but not mushy.
- Add greens: If using, stir in the chopped spinach or kale and cook for an additional 1–2 minutes until wilted.
- Season and serve: Season the soup with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese, fresh basil or parsley, and crusty bread if desired.
Notes
- Add pasta just before serving if planning leftovers, as pasta absorbs broth and can become mushy.
- Feel free to swap vegetables depending on the season; potatoes, cabbage, or peas make good alternatives.
- The soup thickens as it sits—add extra broth when reheating to loosen consistency.
- This soup freezes well without the pasta to maintain the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
