Hearty Vegetable Minestrone Variations (Printable Version)

Hearty Italian soup with seasonal vegetables, pasta, and beans. Easily adaptable for year-round enjoyment.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced (summer) or 1 small butternut squash, diced (winter)
06 - 1 cup green beans, chopped (or 1 cup chopped kale or spinach in winter)
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced (optional)

→ Broth and Beans

10 - 6 cups vegetable broth
11 - 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta (ditalini, elbow, or shells)
13 - Salt and pepper, to taste

→ Herbs and Seasonings

14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - Grated Parmesan cheese, for serving (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini or squash, and green beans or kale. Cook for 3 minutes.
03 - Add diced tomatoes, diced potato if using, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables begin to soften.
05 - Add drained beans and pasta. Simmer uncovered for 10 to 12 minutes, or until pasta and vegetables are tender.
06 - Season with oregano, basil, salt, and pepper. Remove the bay leaf and stir in chopped fresh parsley.
07 - Ladle into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread and a drizzle of extra virgin olive oil.

# Expert Advice:

01 -
  • It clears out your vegetable drawer while creating something that tastes intentional and nourishing.
  • The soup improves overnight, which means less work on busy evenings when you need comfort in a bowl.
  • You can make it vegan, gluten free, or heartier with cheese depending on who is sitting at your table.
  • It never tastes exactly the same twice, so you will not get bored even if you make it every other week.
02 -
  • Do not add the pasta too early or it will soak up all the broth and turn the soup into a thick stew.
  • If you are making this ahead, cook the pasta separately and add it to each bowl so it does not get bloated in the fridge.
  • A Parmesan rind simmered in the broth adds a quiet richness that no amount of salt can replicate, just fish it out before serving.
03 -
  • Dice your vegetables into similar sizes so they cook evenly and every spoonful feels balanced.
  • Taste the soup before adding salt, the broth and Parmesan rind often provide enough on their own.
  • If the soup gets too thick, stir in a little extra broth or water and let it warm through before serving.
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