Hearty Italian Vegetable Minestrone (Print Version)

Hearty Italian vegetable soup with pasta, beans, and aromatic herbs in a rich tomato broth.

# What You'll Need:

→ 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 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste

→ Pasta & Beans

12 - 3/4 cup small pasta such as ditalini or elbow
13 - 1 can (15 oz) 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. Cook for 5 minutes until vegetables are softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes until fragrant and slightly tender.
03 - Add diced tomatoes, tomato paste, vegetable broth, dried 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 simmering broth. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in spinach or kale and fresh parsley. Simmer for 2 to 3 minutes until greens are wilted and tender.
06 - Remove bay leaf from the soup. Season with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with additional parsley, and serve while hot.

# Expert Tips:

01 -
  • This soup transforms throughout the week, somehow tasting even better on day three when the flavors have had time to get properly acquainted.
  • Its remarkably forgiving—Ive forgotten ingredients, substituted whatever was wilting in my fridge, and it still turns out delicious every time.
02 -
  • Adding the pasta directly to the soup pot seems convenient but if youre planning for leftovers, the pasta will continue absorbing broth and become mushy—I learned to cook and store it separately after serving soggy soup three days in a row.
  • The soup base freezes beautifully without the pasta and greens—freeze in portions, then add fresh pasta and greens when reheating for a soup that tastes freshly made even months later.
03 -
  • Save Parmesan rinds in your freezer to add to the simmering broth—they slowly melt and infuse the soup with an incredible depth of flavor without overwhelming the vegetables.
  • The secret to a balanced minestrone is in the layering of flavors—sauté each group of vegetables just until they release their aromas before adding the next, creating distinct flavor notes rather than one homogeneous taste.
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