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Minestrone Soup

Minestrone Soup

Hearty and chunky, this Minestrone Soup is packed with fresh vegetables, beans, and tender pasta in a flavorful tomato broth. It’s rustic, filling, and full of comforting Italian flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Extra-Virgin Olive Oil
  • 1 large Yellow Onion diced
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 1 medium Zucchini diced
  • 1 medium Potato peeled and diced
  • 1 cup Green Beans trimmed and cut into 1-inch pieces
  • 15 oz Diced Tomatoes with Juice
  • 6 cups Low-Sodium Vegetable Broth
  • 15 oz Cannellini Beans, drained and rinsed
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes
  • Salt and Black Pepper to taste
  • 1 cup Small Pasta like ditalini
  • 2 tbsp Fresh Parsley chopped (for garnish)
  • Grated Parmesan Cheese for serving

Equipment

  • Large Dutch Oven
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté until the onions are translucent and fragrant, about 5 minutes.
  2. Stir in the garlic and cook for 1 minute until aromatic.
  3. Add the zucchini, potato, and green beans. Cook for 3 minutes, stirring occasionally.
  4. Pour in the diced tomatoes with juice and vegetable broth. Stir in oregano, basil, red pepper flakes, salt, and black pepper. Bring to a boil.
  5. Reduce heat and simmer uncovered for 20 minutes, until the vegetables are tender.
  6. Add the pasta and cannellini beans. Simmer for an additional 10 minutes, until the pasta is al dente.
  7. Taste and adjust seasoning if needed. Remove from heat.
  8. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.

Notes

For deeper flavor, sauté the vegetables in olive oil until lightly caramelized before adding the broth. Leftovers taste even better the next day.