Hearty Minestrone Italian Soup (Printable version)
Classic Italian dish with beans, pasta, and rich tomato broth, perfect for a comforting meal.
# What you need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup shredded cabbage or kale (optional)
→ Canned Goods
10 - 1 (14 oz) can diced tomatoes
11 - 1 (15 oz) can cannellini or kidney beans, drained and rinsed
12 - 6 cups vegetable broth
→ Pasta & Grains
13 - 3/4 cup small pasta (e.g., ditalini, elbow macaroni)
→ Herbs & Seasonings
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
18 - 1/4 cup chopped fresh parsley
19 - Grated Parmesan cheese, for serving (optional)
# How To:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Stir in diced zucchini, peeled diced potato, trimmed green beans, and shredded cabbage or kale if using. Cook for 3 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes, drained beans, and vegetable broth. Add dried oregano, dried basil, bay leaf, salt, and pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender.
06 - Add small pasta and simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente.
07 - Remove bay leaf, stir in chopped fresh parsley, and adjust seasoning with salt and pepper as necessary.
08 - Ladle hot soup into bowls and garnish with grated Parmesan cheese if desired.
# Expert Advice:
01 -
- It turns odds and ends into something that tastes like youve been simmering it all day.
- Every spoonful is different: soft beans, tender pasta, vegetables that still have a little bite.
- It gets better the next day, which means leftovers are a gift, not a chore.
02 -
- Dont add the pasta too early or it will soak up all the broth and turn mushy.
- If the soup sits overnight, the pasta swells; just add a cup of broth or water when you reheat it.
- Taste before you serve—canned broth varies in saltiness, so adjust at the end.
03 -
- Cut all your vegetables to a similar size so they cook evenly and every spoonful feels balanced.
- Let the soup rest off the heat for five minutes before serving; it gives the flavors time to settle and the broth time to thicken slightly.