Save to Pinterest A hearty, comforting Italian vegetable soup brimming with beans, pasta, and garden-fresh vegetables—all simmered in one pot for easy cleanup.
This recipe quickly became a favorite in my household for its rich flavors and simple preparation.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Celery stalks: 2, diced
- Carrots: 2 medium, diced
- Zucchini: 1 medium, diced
- Green beans: 1 cup, cut into 1 inch pieces
- Garlic: 3 cloves, minced
- Diced tomatoes: 1 (14 oz/400 g) can
- Cannellini beans: 1 (15 oz/425 g) can, drained and rinsed
- Vegetable broth: 6 cups (1.5 L)
- Small pasta: 3/4 cup (80 g) (e.g., ditalini or elbow macaroni)
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Bay leaf: 1
- Salt and freshly ground black pepper: to taste
- Parmesan cheese: 1/4 cup freshly grated (omit for vegan)
- Fresh parsley: 2 tablespoons chopped
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add zucchini, green beans, diced tomatoes (with juice), cannellini beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well.
- Step 4:
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 5:
- Add pasta and cook for 10 12 minutes or until pasta and vegetables are tender.
- Step 6:
- Remove and discard bay leaf. Season soup with salt and pepper to taste.
- Step 7:
- Ladle into bowls and top with Parmesan cheese and parsley if desired. Serve hot.
Save to Pinterest This soup always brings our family together especially on chilly evenings.
Required Tools
Large soup pot, sharp knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains wheat (pasta) contains dairy if garnished with Parmesan For gluten free use gluten free pasta Always check ingredient labels for potential allergens
Nutritional Information
Calories 230 Total Fat 6 g Carbohydrates 36 g Protein 8 g
Save to Pinterest 
This minestrone soup is a delightful way to enjoy a wholesome meal made simple.
Recipe Questions
- → What vegetables are used in this minestrone?
The soup features onion, celery, carrots, zucchini, and green beans, creating a vibrant vegetable base.
- → Can I substitute the cannellini beans?
Yes, kidney or navy beans can be used as alternatives without affecting the texture much.
- → Is this dish suitable for vegans?
Omit the Parmesan cheese garnish or replace it with a plant-based alternative to keep it vegan-friendly.
- → What type of pasta works best here?
Small pasta shapes like ditalini or elbow macaroni hold up well and cook evenly within the soup.
- → How can I add extra greens to the soup?
Chopped spinach or kale can be stirred in during the last five minutes of cooking for added nutrition and color.