Minestrone Vegetable Soup (Print)

Hearty Italian soup with vegetables, beans, pasta and fresh herbs—ready in 1 hour.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes, with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans & Pasta

12 - 1 (15 oz) can cannellini beans, drained and rinsed
13 - 3/4 cup small pasta (ditalini or elbow macaroni)

→ Seasonings & Herbs

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil

→ Garnish

20 - Freshly grated Parmesan cheese

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5-6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Add cannellini beans and pasta. Continue to simmer, uncovered, for 10-12 minutes, or until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.

# Expert Advice:

01 -
  • Its a beautiful way to use up whatever vegetables are languishing in your fridge
  • The soup somehow tastes even better the next day, making it perfect for meal prep
  • Each bowl feels like nourishment for both body and soul
02 -
  • The pasta will absorb liquid as it sits, so you might need to add more broth when reheating leftovers
  • Wait until the very end to add salt, since the broth and canned ingredients already contain sodium
  • If the soup seems too thick, its actually supposed to be rustic and substantial, not watery
03 -
  • Dont skip the potato, it naturally thickens the broth without any flour or roux
  • Grate a little Parmesan directly into the pot during the last minute of cooking for extra depth
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