Hearty Italian Minestrone Soup (Printable Version)

Hearty vegetable soup with pasta, beans, and aromatic herbs in rich 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 oz) 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 oz) 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

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes until slightly tender.
03 - Add diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
04 - Add small pasta and drained beans. 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.
06 - Remove bay leaf from pot. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls, garnish with additional fresh parsley, and serve immediately while hot.

# Cooking Tips:

01 -
  • It comes together in under an hour and tastes like you've been stirring it all day.
  • You can swap vegetables based on what's in your kitchen without ruining a thing.
  • One pot means one bowl to wash, which matters more than recipes admit.
02 -
  • Don't skip the initial sauté of onion, celery, and carrots, this time spent at the beginning makes the whole broth taste rounder and deeper.
  • Add the pasta and beans only after the vegetables are already softened, otherwise everything finishes at different times and the soup feels disjointed.
03 -
  • Taste the soup in stages, especially before and after adding the pasta and beans, so you know exactly how your seasoning is building.
  • If the soup tastes flat, it usually needs salt or a squeeze of lemon juice, not more herbs.
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