Hearty Italian Minestrone Soup (Printable Version)

A rustic Italian classic with vegetables, pasta, and beans in a savory tomato broth.

# What You'll Need:

→ Vegetables

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

→ Base & Liquids

09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste

→ Pasta & Beans

12 - 3/4 cup small pasta such as ditalini or elbow
13 - 1 can (15 ounces) cannellini or kidney beans, drained and rinsed

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
19 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes until fragrant and slightly tender.
03 - Add diced tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Add pasta and drained beans to the pot. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in spinach or kale and fresh parsley. Simmer for 2 to 3 minutes until greens are wilted.
06 - Remove bay leaf from the pot. Season with salt and pepper to taste. Ladle into bowls, garnish with additional fresh parsley, and serve while hot.

# Expert Suggestions:

01 -
  • It transforms simple pantry staples into something that tastes like it simmered for hours, but won't tie you to the kitchen.
  • The vegetables stay just tender enough to taste fresh, while the broth becomes rich and savory without any meat.
  • One pot, minimal cleanup, and enough leftovers that taste even better the next day when the flavors have gotten to know each other.
02 -
  • Don't add the pasta to the pot all at once without thinking, because it will keep cooking even after you're done, and you want it al dente, not mushy.
  • Rinsing your canned beans matters more than you'd expect, washing away the starchy liquid that would otherwise cloud your beautiful broth.
03 -
  • Keep the vegetables cut to roughly the same size so they cook evenly and the soup feels cohesive rather than chaotic.
  • If you're cooking for someone who needs gluten-free, check your vegetable broth carefully because some brands sneak wheat into theirs, and use a proper gluten-free pasta that won't fall apart.
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