Save to Pinterest A hearty, comforting Italian vegetable soup brimming with beans, pasta, and garden-fresh vegetables all simmered in one pot for easy cleanup.
This simple minestrone soup has become a family favorite for cold evenings and quick weeknight dinners.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Celery: 2 stalks, 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)
- Fresh parsley: 2 tablespoons chopped
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.
Save to Pinterest This recipe brings our family together especially during chilly nights when a warm bowl means so much.
Optional Additions
Add chopped spinach or kale in the last 5 minutes for extra greens.
Serving Suggestions
Pairs well with crusty bread and a light Italian red wine.
Allergen Information
Contains wheat (pasta) and dairy if garnished with Parmesan. Use gluten free pasta for gluten free diets. Always check ingredient labels for allergens.
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This simple, tasty minestrone soup is sure to comfort and satisfy anytime you crave a warm, hearty meal.
Questions & Answers
- → Can I use other types of beans in this soup?
Yes, kidney or navy beans can be swapped with cannellini beans without altering the texture significantly.
- → How do I make this dish vegan-friendly?
Simply omit the Parmesan cheese or use a plant-based alternative to keep the rich flavor vegan.
- → What pasta works best for this soup?
Small shapes like ditalini or elbow macaroni are ideal as they cook evenly and blend well with the vegetables.
- → Can I add more greens to the soup?
Adding chopped spinach or kale during the last 5 minutes of cooking boosts nutrition and freshness.
- → What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.