Description
This Easy Minestrone Soup is a classic Italian vegetable soup featuring a hearty blend of beans, pasta, tomatoes, and fresh seasonal vegetables simmered in a fragrant herb-infused vegetable broth. It’s a nutritious, comforting, and easy-to-make meal perfect for weeknights or anytime you want a wholesome soup.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups fresh spinach or kale
Canned Goods and Liquids
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Pantry Staples and Seasonings
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 1 cup small pasta (ditalini or elbow)
Optional
- Grated Parmesan cheese, for serving
Instructions
- Heat Olive Oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing the vegetables.
- Sauté Aromatics: Add diced onion, carrots, and celery to the pot. Cook for 5–6 minutes until the vegetables are softened and fragrant, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until the garlic becomes fragrant but not browned, enhancing the soup’s flavor base.
- Add Zucchini and Green Beans: Incorporate the diced zucchini and green beans, cooking them for 2–3 minutes to begin softening while preserving their texture.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes (with their juices) and the vegetable broth, stirring to combine all ingredients evenly.
- Season and Add Beans: Add the drained kidney beans and cannellini beans along with dried oregano, basil, thyme, salt, and black pepper. Stir well to distribute the herbs and seasoning.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15 minutes, allowing flavors to meld together.
- Cook Pasta: Stir in the small pasta and continue cooking for 8–10 minutes until the pasta is tender but still holds shape, stirring occasionally to prevent sticking.
- Add Greens: Mix in the fresh spinach or kale and cook for an additional 2 minutes until the greens are wilted and incorporated into the soup.
- Adjust and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm, optionally topped with grated Parmesan cheese for added richness.
Notes
- Use any seasonal vegetables you have on hand to customize the soup.
- Pasta absorbs broth as it sits—add extra broth or water when reheating to maintain desired consistency.
- For gluten-free dietary needs, substitute the pasta with gluten-free pasta varieties.
- This soup freezes well if you omit the pasta before freezing; add fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
