Hearty Italian Minestrone Soup (Printable Version)

Classic Italian soup with seasonal vegetables, pasta, and beans in a flavorful tomato broth. Vegetarian-friendly.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, chopped
08 - 2 cups chopped spinach or kale

→ Base & Seasonings

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - ½ teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta & Beans

16 - ¾ cup small pasta such as ditalini or elbow
17 - 1 can (15 oz) cannellini beans, drained and rinsed
18 - 1 can (15 oz) red kidney beans, drained and rinsed

→ Garnishes

19 - Freshly grated Parmesan cheese
20 - Chopped fresh parsley
21 - Extra virgin olive oil for drizzling

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in garlic, zucchini, and green beans; cook for 3 to 4 minutes.
03 - Add diced tomatoes, vegetable broth, oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Stir in pasta and both types of beans. Simmer uncovered for 10 to 12 minutes, or until pasta is al dente.
06 - Add spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with Parmesan, parsley, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It's honest comfort in a bowl that tastes even better the next day when flavors deepen.
  • You can build it from whatever vegetables you have on hand without ruining a thing.
  • One pot means minimal cleanup while you're wrapped in the smell of simmering herbs.
02 -
  • If you cook the pasta in the pot from the start, it'll absorb too much liquid and turn the soup into something closer to porridge.
  • Draining and rinsing your canned beans removes the extra sodium and gives you cleaner tasting soup.
03 -
  • If your pasta threatens to cloud the broth, cook it separately and stir it in just before serving.
  • A small piece of Parmesan rind simmered in the broth for ten minutes adds depth that surprises everyone.
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