Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup chopped zucchini
Liquids & Canned Goods
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney or cannellini beans, drained
Other
- 1 tbsp olive oil
- ½ cup small pasta (elbow or ditalini)
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, celery, and minced garlic. Cook and stir for about 5 minutes until the vegetables begin to soften and the onions become translucent.
- Add Broth and Tomatoes: Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the drained beans, chopped zucchini, and Italian seasoning. Season with salt and pepper according to your taste preferences.
- Simmer the Soup: Bring the mixture to a simmer. Reduce the heat to low and let it gently simmer for 15 minutes to allow the flavors to meld and the vegetables to soften fully.
- Cook the Pasta: After the initial simmer, stir in the small pasta. Continue cooking until the pasta is tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Serve: Once the pasta is cooked, taste and adjust seasoning if necessary. Serve the minestrone hot, optionally garnished with grated Parmesan cheese or fresh basil leaves for added flavor.
Notes
- Substitute gluten-free pasta to make the soup gluten-free if needed.
- For extra greens and nutrition, stir in fresh spinach at the end of cooking until wilted.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Add a squeeze of lemon juice before serving for a bright finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
