Hearty Italian Vegetable Minestrone (Print)

Hearty Italian soup with pasta, beans, and fresh vegetables simmered in aromatic herb broth.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup baby spinach or chopped kale

→ Base & Liquids

09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste

→ Pasta & Beans

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

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
19 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes, stirring occasionally.
03 - Add diced tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Add pasta and drained beans to the pot. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in spinach or kale and chopped parsley. Simmer for 2 to 3 minutes until greens are wilted.
06 - Remove bay leaf from pot. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with additional parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • You can raid your vegetable drawer and swap things around without guilt, making it perfect for using up odds and ends.
  • One pot, one ladle, and suddenly you have six meals that get better as they sit in the fridge.
02 -
  • Don't add the pasta too early or it'll absorb broth and turn mushy, so timing that step matters more than it seems.
  • The soup thickens as it sits, especially overnight, so if you're reheating leftovers, thin it with a splash of broth or water to restore its original consistency.
03 -
  • Toast your bread in the oven with olive oil and garlic before serving, turning simple slices into something worthy of the soup's warmth.
  • If you're cooking for someone who can't have gluten, use gluten-free pasta and check that your broth is certified gluten-free, and the soup remains just as nourishing and delicious.
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