Save A hearty, comforting Italian vegetable soup brimming with beans, pasta, and garden-fresh vegetables all simmered in one pot for easy cleanup.
This simple minestrone recipe quickly became a family favorite thanks to its rich flavors and wholesome ingredients.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Celery: 2 stalks, diced
- Carrots: 2 medium, diced
- Zucchini: 1 medium, diced
- Green beans: 1 cup, cut into 1 inch pieces
- Garlic: 3 cloves, minced
- Diced tomatoes: 1 (14 oz/400 g) can
- Cannellini beans: 1 (15 oz/425 g) can, drained and rinsed
- Vegetable broth: 6 cups (1.5 L)
- Small pasta: 3/4 cup (80 g) (e.g. ditalini or elbow macaroni)
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Bay leaf: 1
- Salt and freshly ground black pepper: to taste
- Parmesan cheese: 1/4 cup freshly grated (omit for vegan)
- Fresh parsley: 2 tablespoons chopped
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes, until softened.
- Step 2:
- Stir in garlic and cook for 1 minute, until fragrant.
- Step 3:
- Add zucchini, green beans, diced tomatoes (with juice), cannellini beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well.
- Step 4:
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 5:
- Add pasta and cook for 10 12 minutes, or until pasta and vegetables are tender.
- Step 6:
- Remove and discard bay leaf. Season soup with salt and pepper to taste.
- Step 7:
- Ladle into bowls and top with Parmesan cheese and parsley, if desired. Serve hot.
Save Cooking this soup reminded me of cozy family dinners where everyone gathered to enjoy warmth and good company.
Optional Garnishes
Freshly grated Parmesan cheese and chopped parsley add a burst of flavor and color to the soup.
Nutritional Information
Per serving: Calories 230, Total Fat 6 g, Carbohydrates 36 g, Protein 8 g.
Required Tools
Large soup pot, sharp knife and cutting board, wooden spoon or spatula, ladle.
Save 
Enjoy this hearty minestrone as a wholesome meal any day of the week.
Cooking Q&A
- → Can I make this soup vegan?
Yes, simply omit the Parmesan cheese or substitute it with a plant-based alternative to keep it vegan-friendly.
- → What pasta works best for this dish?
Small pasta shapes like ditalini or elbow macaroni work well as they cook evenly and blend nicely with the vegetables.
- → How can I add more greens to the soup?
Adding chopped spinach or kale during the last 5 minutes of cooking is a great way to boost the greens without altering cooking time.
- → Can I substitute cannellini beans?
Kidney or navy beans can be used interchangeably if cannellini beans are unavailable or if you prefer a different texture.
- → Is this soup gluten-free?
To make it gluten-free, use gluten-free pasta options while keeping the rest of the ingredients the same.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave.