Pin it A hearty, comforting Italian vegetable soup brimming with beans, pasta, and garden-fresh vegetables all simmered in one pot for easy cleanup.
This minestrone soup has become a family favorite because it is both hearty and healthy, perfect for chilly evenings.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Celery stalks: 2, diced
- Carrots: 2 medium, diced
- Zucchini: 1 medium, diced
- Green beans: 1 cup, cut into 1-inch pieces
- Garlic: 3 cloves, minced
- Diced tomatoes: 1 (14 oz/400 g) can
- Cannellini beans: 1 (15 oz/425 g) can, drained and rinsed
- Vegetable broth: 6 cups (1.5 L)
- Small pasta: 3/4 cup (80 g) (e.g., ditalini or elbow macaroni)
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Bay leaf: 1
- Salt and freshly ground black pepper: to taste
- Parmesan cheese: 1/4 cup freshly grated (omit for vegan)
- Chopped fresh parsley: 2 tablespoons
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes, until softened.
- Step 2:
- Stir in garlic and cook for 1 minute, until fragrant.
- Step 3:
- Add zucchini, green beans, diced tomatoes (with juice), cannellini beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well.
- Step 4:
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 5:
- Add pasta and cook for 10 12 minutes, or until pasta and vegetables are tender.
- Step 6:
- Remove and discard bay leaf. Season soup with salt and pepper to taste.
- Step 7:
- Ladle into bowls and top with Parmesan cheese and parsley, if desired. Serve hot.
Pin it This soup always brings the family together around the dinner table during cold nights.
Required Tools
Large soup pot, sharp knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains wheat (pasta) and dairy if garnished with Parmesan. For gluten-free, use gluten-free pasta. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 230, Total Fat 6 g, Carbohydrates 36 g, Protein 8 g
Pin it 
This minestrone soup is a perfect blend of nutrition and taste that can be enjoyed year-round.
Recipe FAQs
- → What types of pasta work best for minestrone?
Small pasta shapes like ditalini or elbow macaroni blend well, cooking evenly without overpowering the vegetables.
- → Can I substitute the beans in this soup?
Absolutely, kidney or navy beans can replace cannellini beans without altering the overall texture significantly.
- → How can I make this dish vegan-friendly?
Simply omit the Parmesan cheese or use a plant-based alternative for garnishing to maintain the rich flavors.
- → Is it possible to add more greens to this dish?
Yes, adding chopped spinach or kale in the final few minutes of cooking boosts nutrition and adds color.
- → What is the best way to season the soup?
Use a combination of dried oregano, basil, thyme, and a bay leaf, then adjust salt and pepper to taste after cooking.