Description
A hearty and comforting Italian Minestrone Soup, packed with fresh vegetables, beans, and pasta in a rich tomato broth. This recipe is perfect for a nourishing and flavorful meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1/2 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, oregano, basil, salt, and pepper. Cook for 1 minute more until fragrant.
- Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cannellini beans, kidney beans, and pasta. Cook according to pasta package directions, stirring occasionally.
- Stir in zucchini and green beans during the last 5 minutes of cooking.
- Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
Notes
- Feel free to add other vegetables like potatoes, peas, or spinach.
- For a heartier soup, add cooked Italian sausage or shredded chicken.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg