Hearty Italian Minestrone Soup (Printable Version)

Hearty Italian soup brimming with fresh vegetables, pasta, and beans in a savory tomato broth.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, chopped
08 - 2 cups chopped spinach or kale

→ Base & Seasonings

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta & Beans

16 - 3/4 cup small pasta such as ditalini, elbow, or small shells
17 - 1 can (15 oz) cannellini beans, drained and rinsed
18 - 1 can (15 oz) red kidney beans, drained and rinsed

→ Garnishes

19 - Freshly grated Parmesan cheese, optional
20 - Chopped fresh parsley, optional
21 - Extra virgin olive oil for drizzling, optional

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5-6 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and chopped green beans; cook for 3-4 minutes.
03 - Add diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover the pot, and cook for 15 minutes.
05 - Stir in pasta and both types of drained beans. Simmer uncovered for 10-12 minutes until pasta reaches al dente texture.
06 - Add spinach or kale and cook for 2-3 minutes until wilted. Remove bay leaf from the pot.
07 - Taste the soup and adjust salt, pepper, and seasonings as needed.
08 - Ladle hot soup into bowls and garnish with Parmesan cheese, fresh parsley, and a drizzle of extra virgin olive oil if desired.

# Expert Advice:

01 -
  • It's endlessly forgiving, meaning you can swap vegetables based on what you have without worrying you've ruined anything.
  • One pot, minimal cleanup, and somehow it tastes like you've been cooking all afternoon even though you haven't.
  • It's the kind of soup that fills you up without making you feel heavy, which is honestly why I make it on nights when I want comfort but not regret.
02 -
  • Don't add the pasta until the last 10 to 12 minutes or it will turn to mush and absorb all the broth, making the soup stodgy instead of vibrant.
  • Rinsing your canned beans isn't just a suggestion, it actually cuts down the sodium and the weird beany taste that some people find off-putting.
03 -
  • Let your vegetables get properly golden in the oil before adding liquid, this takes an extra 2 minutes but changes everything by adding depth and sweetness.
  • Taste constantly in the last few minutes because salt needs to be adjusted after the pasta and beans are added, and you're the only one who knows exactly how much your particular broth needed.
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