Hearty Italian Vegetable Minestrone (Printable)

Hearty Italian soup with beans, pasta, vegetables and herbs for a comforting meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 can (14 ounces) diced tomatoes

→ Legumes and Pasta

10 - 1 can (14 ounces) cannellini beans, drained and rinsed
11 - 1 cup small pasta such as ditalini or elbow macaroni

→ Broth and Seasonings

12 - 6 cups vegetable broth
13 - 2 teaspoons dried Italian herbs including oregano, basil, and thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Finishing Touches

16 - 2 cups baby spinach or chopped kale
17 - 2 tablespoons fresh parsley, chopped
18 - Freshly grated Parmesan cheese for serving, optional

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, zucchini, potato, and green beans. Cook for 3 minutes.
03 - Add diced tomatoes, cannellini beans, vegetable broth, dried herbs, and bay leaf. Bring to a boil.
04 - Reduce heat, cover, and simmer for 20 minutes.
05 - Stir in pasta. Simmer uncovered for 8 to 10 minutes until pasta and vegetables are tender.
06 - Remove bay leaf. Add spinach or kale and cook for 2 minutes until wilted.
07 - Season with salt and pepper to taste.
08 - Ladle soup into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.

# Expert Advice:

01 -
  • The beauty of minestrone is its forgiving nature - I sometimes substitute whatever vegetables are threatening to wilt in my crisper drawer, and it still turns out delicious every time.
  • The combination of beans and pasta creates a hearty texture that satisfies even the most dedicated meat-eaters at my table without them missing a thing.
02 -
  • Never add the pasta too early or it will overcook and become mushy - I once ruined an entire pot by adding it with the broth, then getting distracted by a phone call.
  • If you plan to store leftovers, consider cooking the pasta separately and adding it to individual bowls when serving, as it continues absorbing broth in the refrigerator and can become soggy.
03 -
  • Adding a Parmesan cheese rind to the simmering soup imparts an incredible depth of flavor - I save rinds in my freezer specifically for this purpose and fish them out before serving.
  • For an extra layer of flavor, try finishing each bowl with a tiny drizzle of your best olive oil and a few flakes of sea salt right before serving.
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