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.
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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
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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.
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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
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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.
