Hearty Italian Minestrone Soup (Printable)

A hearty Italian classic loaded with fresh vegetables, pasta, and beans in savory 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 and Seasonings

09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta and Beans

16 - 3/4 cup small pasta such as ditalini or elbow
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

# Directions:

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 -
  • The beauty of minestrone lies in its forgiving nature you can substitute nearly any vegetable and still end up with something wonderful.
  • Its like a warm hug that somehow tastes even better the next day, perfect for those weeks when your cooking motivation is running on empty.
02 -
  • Always add the pasta toward the end of cooking or even cook it separately if you plan to freeze portions the pasta will continue absorbing broth and can become mushy if it sits too long.
  • The thickness of minestrone is entirely personal some regions of Italy make it almost stew-like while others prefer it brothier, so adjust your vegetable-to-liquid ratio accordingly.
03 -
  • Save the rind from good Parmesan cheese and throw it into the soup while it simmers it melts partially and infuses the broth with an incredible savory depth that cant be replicated any other way.
  • A splash of acid right before serving either a squeeze of lemon juice or a few drops of good balsamic vinegar wakes up all the flavors and brings unexpected brightness to the bowl.
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