Save to Pinterest A hearty comforting Italian vegetable soup brimming with beans pasta and garden-fresh vegetables—all simmered in one pot for easy cleanup.
I first served this soup to my family on a cold evening and it quickly became a weekly favorite for its ease and wholesome flavor.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium diced
- Celery stalks: 2 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 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 to Pinterest This soup has always brought my family together especially on chilly nights when we all gather around the table.
Notes
Pairs well with crusty bread and a light Italian red wine
Required Tools
Large soup pot sharp knife and cutting board wooden spoon or spatula ladle
Allergen Information
Contains wheat pasta contains dairy if garnished with Parmesan For gluten-free use gluten-free pasta Always check ingredient labels for potential allergens
Save to Pinterest Enjoy this wholesome minestrone soup as a comforting meal any day of the week.
Recipe Questions & Answers
- → Can I make this soup vegan?
Yes, simply omit the Parmesan cheese or replace it with a plant-based alternative for a fully vegan version.
- → What types of pasta work best?
Small shapes like ditalini or elbow macaroni hold up well and cook evenly in the soup.
- → How can I add extra greens?
Stir in chopped spinach or kale during the last five minutes of cooking for added freshness and nutrients.
- → Can I use different beans?
Yes, kidney or navy beans can substitute cannellini beans without altering the flavor much.
- → How should I store leftovers?
Keep any leftovers refrigerated in a sealed container and consume within 3-4 days. Reheat gently before serving.