Hearty Italian Minestrone Soup (Printable)

Hearty Italian soup with seasonal vegetables, pasta, and creamy beans in rich tomato broth.

# What You Need:

→ 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
20 - Chopped fresh parsley
21 - Extra virgin olive oil for drizzling

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and chopped green beans; cook for 3 to 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, and cook for 15 minutes.
05 - Stir in pasta and both cannellini and red kidney beans. Simmer uncovered for 10 to 12 minutes, or until pasta reaches al dente texture.
06 - Add spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust salt, pepper, and herbs as needed.
08 - Ladle into bowls and garnish with freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of extra virgin olive oil.

# Expert Advice:

01 -
  • The beauty of minestrone is its absolute forgiveness toward whatever vegetables are languishing in your crisper drawer.
  • While it tastes even better the next day, I rarely have leftovers because everyone always comes back for seconds with this one.
02 -
  • I learned after several batches that pasta continues absorbing liquid even after the heat is turned off, so either serve immediately or cook the pasta separately if you plan to have leftovers.
  • Adding a parmesan rind during simmering creates an umami depth that transformed my soup from good to cant-stop-eating-it delicious.
03 -
  • The secret to exceptional minestrone is in the timing of when vegetables enter the pot, adding longer-cooking varieties first and delicate ones last to maintain distinct textures rather than creating vegetable mush.
  • Save parmesan rinds in your freezer specifically for soup day, as they infuse the broth with incredible umami depth that cant be achieved any other way.
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