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Minestrone Soup

A comforting Italian soup filled with nourishing vegetables, beans, and pasta, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 cup green beans, cut into pieces
  • 1 can (14 oz) diced tomatoes with juice
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup pasta (small shapes like ditalini or elbows)
  • Salt and pepper to taste
  • Fresh basil and parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant (about 3-4 minutes).
  2. Toss in the diced carrots, celery, zucchini, and green beans. Stirring occasionally, cook for about 5 to 7 minutes until the vegetables start to soften.
  3. Add the diced tomatoes (with juice), vegetable broth, and kidney beans. Stir well to combine everything.
  4. Increase the heat, bringing the soup to a gentle boil. Once boiling, reduce to low heat and let it simmer uncovered for about 15-20 minutes.
  5. Stir in the pasta and cook according to package directions (generally about 8-10 minutes). Once the pasta is cooked, season with salt and pepper to taste.
  6. Ladle the soup into bowls, and garnish with fresh basil and parsley. Enjoy your delicious Minestrone Soup with some warm crusty bread!

Notes

Feel free to swap out any veggies based on what you have on hand. Make sure not to overcook the pasta to keep it al dente. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.