Pin It 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 quickly became a family favorite for its rich flavors and easy preparation.
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 freshly ground black pepper: to taste
- Optional Parmesan cheese: 1/4 cup freshly grated (omit for vegan)
- Chopped fresh parsley: 2 tablespoons
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.
Pin It Nothing beats sharing a warm bowl of this minestrone with loved ones on a chilly evening.
Required Tools
Large soup pot, sharp knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains wheat (pasta) and dairy if garnished with Parmesan. For gluten free, use gluten free pasta. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 230, Total Fat 6 g, Carbohydrates 36 g, Protein 8 g
Pin It 
This minestrone is the perfect blend of hearty and healthy, easy enough for weeknights and special enough for guests.
Recipe Q&A
- → Can I make this minestrone vegan?
Yes, simply omit the Parmesan cheese or replace it with a plant-based alternative to maintain a vegan-friendly version.
- → What types of pasta work best in this dish?
Small pasta shapes like ditalini or elbow macaroni are ideal as they blend well with the vegetables and broth.
- → Can I add more greens to the soup?
Absolutely, chopped spinach or kale added in the last 5 minutes of cooking will enhance the nutritional value and flavor.
- → Is it possible to substitute the beans?
Yes, kidney or navy beans can be used instead of cannellini beans to vary the texture and taste.
- → What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve flavors and textures.