Description
This classic Minestrone Soup is a hearty and comforting Italian vegetable soup packed with fresh vegetables, beans, and pasta in a flavorful broth. Perfect for a nutritious meal, it’s easy to prepare on the stovetop and can be customized with seasonal vegetables or gluten-free pasta for dietary needs.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 medium russet potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups chopped fresh spinach or kale
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Canned Goods and Pasta
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
Liquids & Seasoning
- 6 cups vegetable broth
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.
- Add garlic and additional vegetables: Stir in minced garlic, diced zucchini, and peeled diced potato. Cook for another 3–4 minutes to start softening these vegetables.
- Incorporate herbs and spices: Add 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon thyme, and 1/4 teaspoon red pepper flakes (optional). Cook for 1 minute to release their aromas.
- Add tomatoes, beans, green beans, and broth: Pour in the canned diced tomatoes with juices, drained kidney beans, cannellini beans, green beans, and 6 cups of vegetable broth. Stir to combine well.
- Simmer the soup: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until all vegetables are tender.
- Cook the pasta: Stir in 1 cup of small pasta and cook for 8–10 minutes until the pasta is al dente.
- Add greens: Stir in 2 cups of fresh chopped spinach or kale, cooking an additional 2–3 minutes until the greens have wilted.
- Season and serve: Season with salt and pepper to taste. Serve hot, optionally topped with freshly grated Parmesan cheese.
Notes
- Vegetables can be swapped based on seasonal availability or preference.
- Use gluten-free pasta for a gluten-free variation.
- Adding a Parmesan rind during simmering enriches flavor — remove it before serving.
