Description
A vibrant Italian minestrone soup filled with beans, a medley of vegetables, and pasta simmered in a flavorful tomato broth. This cozy and hearty dish is nutrient-rich, perfect for a wholesome dinner that warms you up while delivering a burst of classic Italian flavors.
Ingredients
Vegetables
- 1 onion, diced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 cup chopped zucchini
Pantry Items
- 1 tbsp olive oil
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney or cannellini beans, rinsed
- 4 cups vegetable broth
- ½ cup small pasta (ditalini or elbow)
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrot, chopped celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and aromatic.
- Add Broth and Beans: Stir in the diced tomatoes with their juice, vegetable broth, rinsed beans, chopped zucchini, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Simmer Soup: Allow the soup to simmer gently for 15 minutes to blend the flavors and soften the vegetables.
- Cook Pasta: Stir in the small pasta and continue cooking for about 10 minutes, or until the pasta is tender but still firm to the bite.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves or grated Parmesan cheese if desired. Serve immediately for best flavor.
Notes
- For a gluten-free version, substitute the pasta with gluten-free pasta or rice.
- Add fresh spinach just before serving for an extra boost of greens.
- Use vegetable broth for a vegetarian version.
- Adjust salt and pepper to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup / Dinner
- Method: Stovetop
- Cuisine: Italian
