Description
A traditional Italian vegetable soup filled with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. This hearty and healthy minestrone is perfect for everyday meals, combining the textures of fresh zucchini, green beans, and tender pasta with aromatic herbs and a touch of Parmesan cheese.
Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
Soup Base
- 1 tablespoon olive oil
- 1 can diced tomatoes (14.5 oz)
- 5 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
Additional Ingredients
- 1 cup small pasta (such as elbow macaroni or ditalini)
- 1 can kidney beans, drained and rinsed (15 oz)
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing.
- Sauté base vegetables: Add diced onion, carrots, and celery to the pot and cook until softened and fragrant, about 5-7 minutes.
- Cook remaining vegetables: Stir in minced garlic, chopped zucchini, and green beans. Cook stirring occasionally for 3 minutes until vegetables start to soften.
- Add liquids and seasoning: Pour in the can of diced tomatoes along with their juices, 5 cups of vegetable broth, and 1 teaspoon dried oregano. Stir well to combine.
- Boil and add pasta: Bring the soup to a boil, then add 1 cup of small pasta. Reduce heat and let simmer for 10–12 minutes, or until pasta is tender.
- Incorporate beans: Add the drained and rinsed kidney beans to the soup and cook for an additional 3 minutes to heat through.
- Season soup: Add salt and freshly ground pepper to taste, adjusting seasoning as needed.
- Serve with garnishes: Ladle the soup into bowls and top each serving with ¼ cup grated Parmesan cheese and fresh basil leaves for added flavor.
Notes
- Substitute regular pasta with gluten-free pasta to make this soup suitable for gluten-sensitive diets.
- Add fresh spinach or kale towards the end of cooking for an extra boost of nutrition and color.
- Use low-sodium vegetable broth to control the salt content if desired.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
