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Hearty Italian Vegetable Soup (Minestrone) Recipe

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3.8 from 59 reviews

Minestrone Soup is a hearty Italian-style vegetable soup packed with colorful vegetables, beans, pasta, and herbs in a rich tomato broth. It’s nourishing, comforting, and perfect for a healthy weeknight meal or make-ahead lunches.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped

Herbs and Spices

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste

Liquids and Canned Goods

  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed

Pasta

  • ¾ cup small pasta (ditalini, elbow, or shells)

Optional Garnishes

  • Fresh parsley or basil (optional, for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the base: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent, creating a flavorful base for the soup.
  2. Add aromatics and vegetables: Stir in minced garlic, diced carrots, and diced celery. Cook for an additional 3–4 minutes to release their flavors and slightly soften them.
  3. Incorporate zucchini and herbs: Add diced zucchini along with dried oregano and dried basil. Stir well to combine all ingredients and evenly distribute the herbs.
  4. Add liquids and tomatoes: Pour in the canned diced tomatoes with their juices and vegetable broth. Bring the mixture to a rolling boil to start the cooking process.
  5. Simmer the soup: Reduce heat to low and allow the soup to simmer gently for 15 minutes, letting the flavors meld and the vegetables soften thoroughly.
  6. Add beans, green beans, and pasta: Stir in the drained and rinsed kidney or cannellini beans, chopped green beans, and small pasta. This adds protein and carbohydrates, making the soup hearty.
  7. Cook pasta and vegetables through: Continue to simmer the soup for another 10–12 minutes until the pasta is tender but not mushy, ensuring a perfect texture.
  8. Season: Taste and add salt and black pepper as needed to balance and enhance all flavors.
  9. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil, and grated Parmesan cheese if desired. Serve warm for a comforting meal.

Notes

  • Add spinach or kale during the last few minutes of cooking to boost the nutritional value with extra greens.
  • For a gluten-free version, use gluten-free pasta or omit pasta altogether, replacing it with additional beans or vegetables.
  • As the soup sits, it thickens; add a splash of broth or water when reheating to reach your desired consistency.
  • The soup stores well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months, making it ideal for meal prep.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishestocook.com/hearty-italian-vegetable-soup-minestrone-recipe/