Minestrone Vegetable Soup (Printable Version)

Hearty Italian soup brimming with vegetables, beans, and pasta in a fragrant broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans and Pasta

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

→ Seasonings and Herbs

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil, optional
20 - Freshly grated Parmesan cheese for garnish, optional

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5 to 6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Add cannellini beans and pasta. Continue to simmer uncovered for 10 to 12 minutes, or until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like home cooking without requiring you to be a skilled cook.
  • One pot means one thing to clean, which is underrated as a life advantage.
  • You can make it with whatever vegetables exist in your kitchen, so there's built-in flexibility.
  • It gets better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't overcrowd the pot at the beginning—let your aromatics sauté properly or the entire soup will taste faintly steamed instead of deeply caramelized.
  • Taste the broth before you finish; sometimes it needs more salt than you think because the vegetables haven't released all their flavor yet.
  • Add the pasta at the very end or it will absorb too much liquid and become mushy before the vegetables are tender.
03 -
  • Make a double batch on a Sunday and you'll have lunch solutions for half the week.
  • For a more substantial soup, brown some pancetta in the pot before the onions, or stir in extra beans for protein without the meat.
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