Description
This classic Minestrone Soup is a hearty and comforting Italian vegetable stew filled with a medley of fresh and canned vegetables, beans, pasta, and fragrant herbs. Perfect for a nutritious family meal, this easy-to-make soup is loaded with fiber and protein, gently simmered for a rich and flavorful taste, and can be garnished with Parmesan and fresh herbs for an authentic touch.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1 can (15 oz) diced tomatoes
- 1/2 cup fresh spinach or kale, chopped
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids & Broth
- 4 cups vegetable broth (or chicken broth)
Carbohydrates & Pasta
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
Seasonings & Herbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Garnishes (Optional)
- Grated Parmesan cheese
- Fresh basil or parsley
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent, building a flavorful base for the soup.
- Add the Other Vegetables: Add the zucchini, green beans, diced tomatoes, and both types of beans to the pot. Stir to combine and mix the flavors evenly.
- Add Broth and Seasonings: Pour in the vegetable broth, and add dried basil, oregano, salt, pepper, and the bay leaf. Stir everything together, and bring the soup to a boil to develop the flavors.
- Cook the Pasta: Once boiling, reduce the heat to a simmer and add the pasta. Let it cook for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add Greens: Stir in the chopped spinach or kale, and let it cook for another 2-3 minutes until wilted and tender, adding nutritious greens to the soup.
- Finish the Soup: Once the pasta is cooked and the greens are wilted, remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar if desired for extra depth.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil or parsley if desired. Serve with crusty bread for a complete, cozy meal.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Optional balsamic vinegar adds a nice depth and slight tang to the soup, but can be omitted.
- Using canned beans saves time; rinsing them reduces excess sodium.
- Ensure to stir the pasta occasionally while cooking to prevent sticking.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- For gluten-free, use gluten-free pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
