Hearty Italian Vegetable Minestrone (Printable)

Wholesome Italian vegetable soup with pasta, beans, and aromatic herbs in a savory tomato broth.

# What You 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 (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 softened and fragrant.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes until beginning to soften.
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 and tender.
06 - Remove bay leaf from the pot. Season the soup with salt and black pepper to taste. Ladle into bowls, garnish with additional fresh parsley, and serve while hot.

# Expert Advice:

01 -
  • It's forgiving enough for a beginner but satisfying enough that you'll crave it all winter long.
  • One pot means one pot to wash, and honestly, that alone makes this dish a keeper.
  • The kitchen smells so good while it simmers that people will start showing up asking what you're making.
02 -
  • Don't skip the soffritto step, those five minutes of sautéing vegetables first is what separates a good minestrone from a watery one.
  • Add the pasta near the end of cooking or it'll absorb too much broth and turn the whole pot starchy and thick.
03 -
  • Keep your broth simmering gently, not at a rolling boil, so the vegetables stay distinct instead of turning to mush.
  • If your soup ends up thicker than you want it, just add more broth or water until it reaches the consistency you love.
Go Back