Minestrone Vegetable Soup (Printable Version)

Hearty Italian soup loaded with fresh vegetables, beans and pasta in a fragrant herb broth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans and Pasta

12 - 1 can (15 ounces) cannellini beans, drained and rinsed
13 - 3/4 cup small pasta (ditalini or elbow macaroni)

→ Seasonings and Herbs

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil

→ Garnish

20 - Freshly grated Parmesan cheese

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Add diced carrots, celery, zucchini, potato, and green beans. Sauté for 5 to 6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 15 minutes.
05 - Add cannellini beans and pasta. Continue simmering uncovered for 10 to 12 minutes until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in just an hour but tastes like it simmered all afternoon.
  • You can raid your vegetable drawer and swap things around without losing what makes it special.
  • One pot means less cleanup and more time enjoying the bowl in front of you.
02 -
  • Don't skip sautéing the vegetables before adding liquid—that caramelization is where the real flavor happens.
  • Stir in the pasta uncovered so it doesn't overcook and turn mushy; the starches need air to release properly.
03 -
  • Keep a chunk of Parmesan rind in your freezer specifically for soups; it melts into umami without adding any dairy concerns.
  • Toast your bread in the oven with a rub of garlic and a drizzle of good olive oil, then float it in the bowl—it soaks up the broth like a little edible sponge.
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