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Vegetable Pasta Minestrone Recipe

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4.4 from 67 reviews

This classic vegetable pasta minestrone is a hearty, healthy Italian-inspired soup packed with colorful vegetables, tender pasta, and beans simmered in a rich tomato broth. Perfect for any season, it provides a comforting, flavorful meal that’s easy to prepare and customizable with your favorite seasonal vegetables.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup green beans, chopped
  • 1 zucchini, diced
  • 2 cups fresh spinach or kale

Liquids & Canned Goods

  • 1 tablespoon olive oil
  • 1 can (28 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed

Seasonings & Pasta

  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup small pasta (ditalini, macaroni, or shells)
  • Salt and black pepper, to taste

Garnish

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

Instructions

  1. Heat the olive oil: Place a large pot over medium heat and add the olive oil, allowing it to warm before adding other ingredients.
  2. Sauté aromatics: Add the diced onion, chopped carrots, and celery to the pot. Cook for 5–6 minutes until the vegetables have softened and the onion is translucent.
  3. Add garlic and seasonings: Stir in minced garlic, Italian seasoning, dried basil, and optional red pepper flakes. Cook for 30 seconds to release their aromas without burning the garlic.
  4. Add liquids and tomatoes: Pour in the crushed tomatoes and vegetable broth, stirring everything together to combine.
  5. Add beans and vegetables: Mix in the kidney beans, cannellini beans, chopped green beans, and diced zucchini to the pot.
  6. Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
  7. Cook the pasta: Add the small pasta directly to the pot and cook according to the package directions, usually about 8–10 minutes, until al dente.
  8. Wilt the greens: Stir in the fresh spinach or kale and cook until just wilted, adding a fresh, vibrant touch.
  9. Season to taste: Add salt and black pepper to your preference, ensuring the soup is well-seasoned.
  10. Serve and garnish: Ladle the hot soup into bowls and garnish with fresh parsley or basil. Optionally, sprinkle with grated Parmesan cheese before serving.

Notes

  • Cook pasta separately if planning leftovers to avoid sogginess.
  • Add extra broth as needed since pasta absorbs liquid quickly.
  • This soup freezes well without the pasta—add fresh pasta when reheating.
  • Customize with your favorite seasonal vegetables for variety.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishestocook.com/vegetable-pasta-minestrone-recipe/