Description
A hearty and flavorful classic Italian Minestrone soup, packed with fresh vegetables, beans, and pasta. Perfect for a comforting and healthy 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 basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup small pasta, such as ditalini or elbow macaroni
- 2 cups chopped mixed vegetables (such as zucchini, green beans, and spinach)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, basil, oregano, salt, and pepper and cook for 1 minute more, until fragrant.
- Pour in vegetable broth, add cannellini beans and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is cooked through.
- Add mixed vegetables and cook for 3-5 minutes, until tender-crisp.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with Parmesan cheese, if desired.
Notes
- Feel free to add other vegetables like potatoes, cabbage, or kale.
- For a richer flavor, you can sauté a piece of pancetta or bacon with the onion, carrots, and celery. Remove the pancetta/bacon before adding the other ingredients.
- Leftover minestrone can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
