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 its comforting flavors and nourishing ingredients.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 medium onion diced, 2 celery stalks diced, 2 medium carrots diced, 1 medium zucchini diced, 1 cup green beans cut into 1 inch pieces, 3 cloves garlic minced
- Canned Goods: 1 (14 oz/400 g) can diced tomatoes, 1 (15 oz/425 g) can cannellini beans drained and rinsed, 6 cups (1.5 L) vegetable broth
- Pasta: 3/4 cup (80 g) small pasta (e.g., ditalini or elbow macaroni)
- Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 bay leaf, salt and freshly ground black pepper to taste
- Optional Garnishes: 1/4 cup freshly grated Parmesan cheese (omit for vegan), 2 tablespoons chopped fresh parsley
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 soup often brings the family together at dinnertime, sharing stories over bowls filled with warmth and flavor.
Required Tools
Large soup pot, sharp knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains wheat (pasta) contains dairy if garnished with Parmesan For gluten free use gluten free pasta Always check ingredient labels for potential allergens
Nutritional Information
Calories 230 Total Fat 6 g Carbohydrates 36 g Protein 8 g per serving
Save to Pinterest Enjoy this wholesome minestrone knowing it’s easy to make and full of flavor every time.
Recipe FAQ
- → Can I make this soup vegan?
Yes, simply omit the Parmesan cheese or use a plant-based alternative for a vegan version.
- → What pasta types work best in this soup?
Small shapes like ditalini or elbow macaroni work well as they cook evenly and blend smoothly with the vegetables.
- → Can I substitute the beans?
Yes, kidney or navy beans can be used instead of cannellini beans without changing the flavor profile much.
- → How can I add more greens to the soup?
Add chopped spinach or kale during the last 5 minutes of cooking for extra nutrients and color.
- → Is this soup suitable for gluten-free diets?
Use gluten-free pasta to make the soup gluten-free, and ensure all canned goods and broth are certified gluten-free.
- → What herbs enhance the flavor?
Dried oregano, basil, thyme, and a bay leaf infuse the broth with traditional Italian flavors.