Minestrone Soup (Print version)
Hearty Italian minestrone with beans, small pasta and seasonal vegetables in a savory tomato broth.
# What goes in:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 small zucchini, diced
07 - 1 small potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 can (14 oz) diced tomatoes
→ Broth and Beans
10 - 6 cups vegetable broth
11 - 1 can (15 oz) cannellini beans, drained and rinsed
12 - 1 can (15 oz) red kidney beans, drained and rinsed
→ Pasta
13 - 3/4 cup small pasta (ditalini or elbow macaroni)
→ Herbs and Seasoning
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh parsley (optional)
19 - Grated Parmesan cheese, to serve (optional)
# Cooking steps:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
02 - Stir in the minced garlic, diced zucchini, and diced potato. Continue cooking for 3 minutes, stirring occasionally to prevent sticking.
03 - Add the chopped green beans and the canned diced tomatoes with their juices. Stir everything together until well combined.
04 - Pour in the vegetable broth. Add the drained cannellini beans and red kidney beans. Season with dried oregano, dried basil, bay leaf, salt, and freshly ground black pepper. Stir thoroughly to distribute all seasonings.
05 - Bring the soup to a rolling boil over medium-high heat, then immediately reduce the heat to low. Let the soup simmer gently, uncovered, for 15 minutes to allow the flavors to meld together.
06 - Add the small pasta directly to the simmering soup. Cook for an additional 10 minutes, or until both the pasta and all vegetables are tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
07 - Remove and discard the bay leaf. Taste the soup and adjust the salt and pepper as needed to your preference.
08 - Ladle the hot soup into bowls. Garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese if desired. Serve immediately.
# Tips from flavorandfeast:
01 -
- It forgives almost any substitution, so you can clean out your fridge and still end up with something incredible.
- The tomato broth develops a richness that tastes like it simmered all day, even though it barely takes an hour.
- Leftovers the next morning are somehow even better, which makes you feel smug about lunch planning.
02 -
- If you cook the pasta directly in the soup and plan on leftovers, expect it to absorb broth overnight, so add a splash of water when reheating.
- Underseasoning at the simmer stage is the most common mistake, so taste boldly and adjust before serving.
03 -
- Rub your dried herbs between your fingers before adding them to release oils that have been sleeping in the jar.
- A drizzle of your best olive oil over each bowl at the end changes everything, so save the fancy bottle for this moment.