Classic Italian Minestrone Soup (Printable)

A classic Italian soup brimming with fresh vegetables, pasta, and beans in a rich tomato broth.

# 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 - 0.5 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta & Beans

16 - 0.75 cup small pasta (ditalini, elbow, or small shells)
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
20 - Chopped fresh parsley
21 - Extra virgin olive oil for drizzling

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and chopped green beans. Cook for 3 to 4 minutes.
03 - Add diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Bring mixture to a boil.
04 - Reduce heat to low, cover pot, and simmer for 15 minutes to allow flavors to meld.
05 - Stir in pasta and both types of drained beans. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente texture.
06 - Add spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf from pot.
07 - Taste soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and top with Parmesan cheese, fresh parsley, and olive oil drizzle.

# Expert Advice:

01 -
  • It fills your kitchen with that warm, welcoming smell that makes everyone stop what they're doing and wander toward the stove.
  • One pot, no fussy techniques, and somehow it tastes like you spent hours when you really didn't.
  • It stretches a little further each time you reheat it, becoming even more flavorful and comforting.
02 -
  • Don't add the pasta at the beginning or it becomes a starchy porridge instead of soup with distinct pasta pieces.
  • The beans absolutely must be rinsed after draining from the can, or their starchy liquid will cloud your broth and make the texture gluey.
03 -
  • Sauté your vegetables in batches based on how long they take to soften, adding harder ones first and delicate ones last, so nothing overcooks or falls apart.
  • Taste the soup multiple times as it cooks rather than seasoning all at once, because the broth reduces and flavors concentrate as the pot simmers.
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