Classic Italian Minestrone (Print Version)

Hearty Italian vegetable soup with pasta and beans in a flavorful tomato broth, perfect for comforting meals.

# 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 or elbow
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

# How To Make:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 to 6 minutes until softened and fragrant.
02 - Stir in minced garlic, diced zucchini, and chopped green beans. Cook for 3 to 4 minutes, stirring occasionally.
03 - Add diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil over medium-high heat.
04 - Reduce heat to medium-low, cover the pot, and simmer for 15 minutes to allow flavors to meld and vegetables to soften.
05 - Stir in small pasta, drained cannellini beans, and drained red kidney beans. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente texture.
06 - Add chopped spinach or kale and cook for 2 to 3 minutes until completely wilted. Remove and discard the bay leaf.
07 - Taste the soup and adjust salt and pepper to your preference.
08 - Ladle into bowls and garnish with Parmesan cheese, fresh parsley, and a drizzle of extra virgin olive oil if desired. Serve hot.

# Expert Advice:

01 -
  • Each spoonful delivers a perfect balance of vegetables, beans, and pasta that somehow makes you feel nourished and comforted at the same time.
  • The soup actually tastes better the next day, turning meal prep into a gift to your future exhausted self.
02 -
  • Adding the pasta directly to the soup pot makes for easier cooking, but if youre planning leftovers, consider cooking it separately and adding to each bowl to prevent the pasta from absorbing too much broth overnight.
  • The soup may look thin when you first finish cooking, but give it about 10 minutes to rest before serving and it develops the perfect consistency.
03 -
  • The order you add ingredients matters as much as the ingredients themselves, with the initial sautéed vegetables creating the foundation all Italian grandmothers swear by.
  • For an extra layer of flavor, throw your Parmesan rinds into the broth while it simmers, then remove them before serving for an incredible umami boost without any extra cost.
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