Description
Minestrone Soup is a classic Italian vegetable soup, hearty and flavorful, made with a mix of seasonal vegetables, beans, pasta, and a savory tomato-based broth. It’s perfect for a cozy lunch or dinner and can be easily customized to suit any diet.
Ingredients
Units
Scale
Vegetables
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
Canned Goods
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can cannellini beans, rinsed and drained
Grains & Pasta
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1/2 cup rice or barley (optional, for added texture)
Broth & Seasoning
- 4 cups vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Add-ins & Garnish
- 1 cup fresh spinach or kale, chopped
- 2 tbsp fresh parsley, chopped
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Add Vegetables and Seasonings: Add zucchini and green beans. Stir in oregano, basil, and red pepper flakes, cooking for 2-3 minutes.
- Simmer the Soup: Pour in vegetable broth, water, and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes.
- Add Pasta and Beans: Stir in pasta and cannellini beans. Simmer for 10-12 minutes until the pasta is tender.
- Finish with Greens: Add chopped spinach or kale. Cook for 2-3 minutes until wilted. Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley and Parmesan cheese if desired, and enjoy!
Notes
- For a gluten-free option, use gluten-free pasta or replace it with quinoa.
- Add more broth if the soup becomes too thick.
- Minestrone is highly adaptable—feel free to use any vegetables or beans you have on hand.