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 quickly became a family favorite because of its rich flavors and wholesome ingredients.
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 cloves: 3, 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 Sharing this soup brings back fond memories of family dinners during chilly evenings.
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.
Nutritional Information
Calories: 230, Total Fat: 6 g, Carbohydrates: 36 g, Protein: 8 g per serving
Save Enjoy this easy and nutritious soup any day of the week to warm up your meals.
Recipe FAQs
- → What vegetables are used in this dish?
This dish includes onion, celery, carrots, zucchini, and green beans, providing a fresh and vibrant flavor profile.
- → Can I use different types of beans?
Yes, kidney or navy beans can be substituted for cannellini beans to vary the texture and taste.
- → Is there a way to make this dish vegan-friendly?
Simply omit the Parmesan cheese or replace it with a plant-based alternative to keep it vegan.
- → How do I prevent the pasta from becoming mushy?
Add the pasta towards the end of cooking and simmer until just tender to maintain its shape and texture.
- → Can I add extra greens to this meal?
Yes, stirring in chopped spinach or kale during the last five minutes of cooking adds extra nutrients and color.