Classic Italian Minestrone Soup
This hearty Italian vegetable minestrone soup embodies centuries of culinary tradition, offering exceptional nourishment and flavor using simple pantry ingredients. Perfect for cold winter evenings or when you need a nutritious meal that celebrates seasonal vegetables and legumes.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
Ingredients
Base Ingredients
- 2 tablespoons olive oil or use butter for a richer flavor
- 1 large onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth chicken broth works well too
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 can (15 oz) cannellini beans drained and rinsed
- 1 cup small pasta ditalini, elbow, or small shells
- 2 cups fresh spinach or kale roughly chopped
- salt and pepper to taste
For Serving
- freshly grated Parmesan cheese
- fresh basil leaves for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until they begin to soften, about 5-7 minutes.
- Add minced garlic, oregano, basil, and thyme to the pot, stirring constantly for about 30 seconds until fragrant.
- Add zucchini and green beans to the pot, cooking for another 3-4 minutes until they begin to soften slightly.
- Pour in the diced tomatoes with their juice and vegetable broth. Add the bay leaf, then bring the mixture to a gentle boil.
- Reduce heat to maintain a simmer, cover partially, and cook for about 15 minutes until the vegetables are tender but not mushy.
- Add the drained and rinsed cannellini beans and pasta to the pot. Continue to simmer for 8-10 minutes, or until the pasta is al dente.
- Stir in the spinach or kale and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
- Remove from heat, discard the bay leaf, and let the soup rest for 5 minutes before serving. Serve topped with freshly grated Parmesan cheese and torn basil leaves.
Notes
- The soup tastes even better the next day as flavors continue to develop.
- For meal prep, consider cooking and storing pasta separately to prevent it from becoming soggy.
- This recipe is highly adaptable - use whatever seasonal vegetables you have available.
- For a gluten-free version, substitute the pasta with rice or gluten-free pasta alternatives.
- The soup freezes well for up to 3 months - perfect for batch cooking.
- For meal prep, consider cooking and storing pasta separately to prevent it from becoming soggy.
- This recipe is highly adaptable - use whatever seasonal vegetables you have available.
- For a gluten-free version, substitute the pasta with rice or gluten-free pasta alternatives.
- The soup freezes well for up to 3 months - perfect for batch cooking.
Nutrition
Calories: 245kcalCarbohydrates: 42gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 480mgFiber: 8gVitamin A: 70IUVitamin C: 35mgIron: 20mg
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