Hearty Italian Minestrone Soup (Print Version)

Classic Italian soup with vegetables, pasta, and beans in a flavorful tomato broth. Hearty and comforting.

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

→ Pasta & Beans

16 - 0.75 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
20 - Chopped fresh parsley
21 - Extra virgin olive oil for drizzling

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté 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, 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 drained beans. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente consistency.
06 - Add spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into serving bowls. Garnish with freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of extra virgin olive oil if desired.

# Top Tips:

01 -
  • It comes together faster than you'd think, and your kitchen smells incredible the whole time.
  • One pot means less cleanup, which honestly might be the best part of weeknight cooking.
  • You can load it with whatever vegetables need rescuing from your crisper drawer.
02 -
  • Don't add the pasta until the very end, or it'll absorb all the liquid and turn the soup into porridge—learned that the hard way.
  • Rinsing canned beans actually matters because the starchy liquid they come in will make your broth cloudy and starchy.
03 -
  • Sauté your soffritto vegetables slowly—rushing this step means your entire soup will taste rushed.
  • Save a splash of the starchy pasta cooking water before draining it; a spoonful stirred back in at the end creates a silkier texture that makes the whole thing feel intentional.
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