Go Back
minestrone soup

Minestrone Soup Recipe

This minestrone soup combines fresh vegetables, herbs, and a rich broth for a hearty, flavorful, and customizable meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6 People
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 2 medium Carrots
  • 1 medium Zucchini
  • 2 cups Green beans
  • 1 can (14.5 oz) Diced tomatoes
  • 1 can (15 oz) Cannellini beans
  • 4 cups Vegetable broth
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 Bay leaf
  • 1 cup Small pasta
  • to taste Salt and pepper
  • for granish Fresh parsley
  • for serving Parmesan cheese

Method
 

  1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add garlic and sauté for another 1 minute, being careful not to let it brown.
  2. Add the Vegetables: Stir in the carrots, zucchini, and green beans. Cook for 5 minutes, allowing the vegetables to slightly soften and develop flavor.
  3. Incorporate the Tomatoes and Beans: Add the diced tomatoes (with juices) and cannellini beans. Stir to combine.
  4. Add the Broth and Herbs: Pour in the vegetable broth, then add oregano, basil, and the bay leaf. Bring the mixture to a simmer and cook for 20 minutes, allowing the vegetables to become tender.
  5. Cook the Pasta: Add the pasta and cook for another 10 minutes, or until the pasta is al dente and the soup has thickened slightly.
  6. Season and Finish: Remove the bay leaf, taste the soup, and adjust seasoning with salt and pepper.
  7. Serve: Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of parmesan cheese, if desired. Serve hot.

Notes

  • Pasta Variations: You can use any small pasta shape like ditalini, elbow, or gluten-free pasta for a variation. Be sure to add the pasta towards the end to prevent it from overcooking.
  • Customizable Vegetables: Feel free to swap vegetables based on what's in season or your preference—spinach, kale, or peas are great alternatives.
  • Thickening the Soup: If you prefer a thicker soup, blend a portion of the soup and stir it back in for extra creaminess.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. The soup may thicken upon standing, so you can add a splash of broth or water when reheating.
  • Freezing: This soup can be frozen for up to 3 months. Be sure to cook the pasta al dente to prevent it from becoming mushy when reheated.