Description
This classic Minestrone Soup is a hearty and healthy Italian vegetable soup packed with tender vegetables, beans, and pasta simmered in a flavorful vegetable broth. Perfect for a comforting meal that’s rich in nutrients and easy to prepare, this recipe yields six satisfying servings.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut
Broth & Beans
- 1 can (15 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) kidney beans, rinsed and drained
Herbs & Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta & Garnish
- 2 cups cooked pasta
- Parmesan cheese for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until they are softened and fragrant, about 3-5 minutes.
- Cook Base Vegetables: Add the sliced carrots and celery to the pot, cooking for about 5 minutes until they start to soften but still retain some texture.
- Add Additional Vegetables: Stir in the diced zucchini and cut green beans, cooking for another 5 minutes to combine the flavors and soften the vegetables slightly.
- Add Liquids and Beans: Pour in the diced tomatoes with their juice, vegetable broth, and the rinsed and drained kidney beans. Sprinkle in the dried basil, dried oregano, and season with salt and pepper to taste. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld and the vegetables to become tender.
- Incorporate Pasta: Stir in the cooked pasta just before serving to heat it through without overcooking it.
- Serve: Ladle the hot soup into bowls and garnish each serving with freshly grated Parmesan cheese for added flavor and richness.
Notes
- Use any small pasta shape like ditalini or small shells; cooking pasta separately prevents it from becoming mushy.
- If you prefer a thicker soup, reduce the amount of vegetable broth or mash a few beans for added creaminess.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan option, omit Parmesan cheese or use a plant-based alternative.
- Feel free to add other vegetables such as spinach or peas toward the end of cooking for extra nutrients.
