Minestrone Soup (Printable)
Comforting Italian minestrone loaded with beans, pasta and seasonal vegetables in a savory tomato broth.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 small zucchini, diced
07 - 1 small potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 (14 oz) can diced tomatoes
→ Broth & Beans
10 - 6 cups vegetable broth
11 - 1 (15 oz) can cannellini beans, drained and rinsed
12 - 1 (15 oz) can red kidney beans, drained and rinsed
→ Pasta
13 - 3/4 cup small pasta (ditalini or elbow macaroni)
→ Herbs & Seasoning
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh parsley (optional)
19 - Grated Parmesan cheese, to serve (optional)
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and the onion is translucent.
02 - Stir in the garlic, zucchini, and potato. Cook for another 3 minutes, stirring occasionally to prevent sticking.
03 - Add the green beans and the diced tomatoes with their juices. Stir everything together until well combined.
04 - Pour in the vegetable broth. Add the cannellini beans, kidney beans, dried oregano, dried basil, bay leaf, salt, and pepper. Stir thoroughly.
05 - Bring the soup to a boil, then reduce the heat to low. Simmer gently for 15 minutes, allowing the flavors to meld together.
06 - Add the pasta to the pot and cook for 10 more minutes, or until the pasta and all vegetables are tender.
07 - Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed.
08 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and grated Parmesan cheese if desired.
# Expert Advice:
01 -
- It practically cleans out your crisper drawer and turns sad vegetables into something miraculous.
- The leftovers on day two are honestly better than the first bowl, which makes it perfect for busy weeks.
02 -
- The pasta will absorb broth as it sits, so if you are making this ahead, cook the pasta separately and add it when serving.
- A simmer is not a boil and a boil is not a simmer, so keep the heat low and gentle once you add the beans.
03 -
- Dice all your vegetables to roughly the same size so every spoonful has a balanced mix of flavors and textures.
- A drizzle of your best finishing olive oil right over the bowl at the end elevates this from weeknight dinner to restaurant quality.