Description
This classic Minestrone Soup is a hearty and nourishing Italian comfort food made with fresh vegetables, tender beans, and pasta simmered in a rich tomato broth. Perfectly balanced with herbs and a hint of lemon, this soup is colorful, flavorful, and ideal for a wholesome meal any time of the year.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 cups fresh spinach or kale
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Tomato Base and Broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 6 cups vegetable broth
Beans and Pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- ¾ cup small pasta (ditalini or elbow)
Finishing Touch
- 1 tablespoon lemon juice
- Optional garnish: fresh parsley, basil, or grated Parmesan
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté vegetables: Add diced onion, chopped carrots, and celery to the pot; sauté for 5–6 minutes until they are softened and fragrant.
- Add garlic and more vegetables: Stir in minced garlic, diced zucchini, and chopped green beans; cook for 2 more minutes to release their flavors.
- Season: Add dried oregano, dried basil, thyme, salt, and pepper to the pot, stirring to combine the herbs evenly with the vegetables.
- Add tomato ingredients and broth: Stir in diced tomatoes, tomato paste, and vegetable broth, mixing well to incorporate all ingredients.
- Simmer: Bring the soup to a boil, then reduce the heat to low and allow it to simmer gently for 15 minutes to meld the flavors.
- Add beans and pasta: Add the drained and rinsed kidney beans and cannellini beans along with the pasta; cook for about 8–10 minutes until the pasta is tender but not mushy.
- Add greens: Stir in fresh spinach or kale and cook for a few minutes until the greens are wilted and tender.
- Finish the soup: Stir in lemon juice and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley, basil, or grated Parmesan if desired. Enjoy your comforting minestrone!
Notes
- Use seasonal vegetables for the best flavor and to add variety.
- For a gluten-free version, substitute gluten-free pasta or omit pasta entirely.
- Adding a Parmesan rind while simmering enhances the depth of flavor; remember to remove it before serving.
- Soup tends to thicken as it sits — add extra broth when reheating to reach your desired consistency.
- This soup keeps well refrigerated for up to 5 days, making great leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
