Hearty Classic Italian Minestrone (Printable Version)

A hearty Italian 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 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 such as 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 optional
20 - Chopped fresh parsley optional
21 - Extra virgin olive oil for drizzling optional

# How To Make:

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, dried basil, dried 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 drained cannellini and red kidney 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.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and serve hot. Garnish with freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of extra virgin olive oil if desired.

# Cooking Tips:

01 -
  • It's endlessly flexible, so you can throw in whatever vegetables you have lurking in your crisper drawer without guilt.
  • The smell while it simmers is pure comfort, filling your whole kitchen with garlic and herb warmth that no candle can replicate.
  • One pot means minimal cleanup, and somehow everyone still feels like you spent hours cooking.
02 -
  • Add the pasta only when you're ready to serve or shortly before, because it continues softening in the hot broth even off the heat and can turn mushy by tomorrow.
  • Taste the broth before the final seasoning step because the beans and pasta will have added subtle saltiness, and you might need less salt than you think.
03 -
  • Never rush the initial sautéing of onion, carrot, and celery because those minutes spent letting them soften build the foundation for everything that follows.
  • Keep the broth warm in a separate pot and add it gradually if your pasta seems to be cooking too quickly, giving you control over the final consistency and preventing a gummy bottom layer.
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