Hearty Italian Minestrone Soup (Printable)

Classic Italian soup with seasonal vegetables, pasta, and beans in a rich tomato broth. Vegetarian and satisfying.

# 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 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - ½ teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper, to taste

→ Pasta & Beans

16 - ¾ cup small pasta such as ditalini, elbow, or small shells
17 - 1 can (15 ounces) cannellini beans, drained and rinsed
18 - 1 can (15 ounces) 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 It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in garlic, zucchini, and green beans; cook for 3 to 4 minutes.
03 - Add diced tomatoes, vegetable broth, oregano, basil, 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 types of beans. Simmer uncovered for 10 to 12 minutes, or until pasta is al dente.
06 - Add spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with Parmesan, parsley, and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It's the kind of soup that tastes even better the next day, making it perfect for meal prep without any fussy reheating.
  • You can throw in whatever vegetables you have on hand and it somehow always turns out delicious, which takes the stress out of cooking.
  • One pot, one hour, and you've got six servings of something warm enough to cure a rough day.
02 -
  • Don't add the pasta until the last stage, or it will continue absorbing liquid and turn mushy while the soup sits.
  • If your broth tastes flat despite all the herbs, a pinch more salt often wakes it up in an instant.
  • Rinsing canned beans isn't optional—it makes the difference between a clear broth and one that looks muddy.
03 -
  • Sauté your vegetables in good olive oil long enough for them to caramelize slightly at the edges—this builds deeper flavor than rushing through this step.
  • Taste constantly and adjust seasonings as you go, because broth reduces slightly and flavors concentrate during cooking.
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