Classic Minestrone Soup
Hearty Italian vegetable soup with beans, pasta, and fresh herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 2 cups chopped kale
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese for serving
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Stir in zucchini, diced tomatoes (with juices), and vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
Add cannellini beans, pasta, kale, oregano, and basil. Simmer for 10-12 minutes until pasta is al dente.
Season with salt and pepper to taste. If soup is too thick, add more broth or water until desired consistency is reached.
Serve hot with freshly grated Parmesan cheese on top and crusty bread on the side.
Chef's Tips
- Pasta Tip: Cook pasta separately and add to individual bowls to prevent it from getting mushy in leftovers.
- Vegetable Variations: Use seasonal vegetables like green beans, potatoes, or spinach based on availability.
- Flavor Boost: Add a Parmesan rind to the soup while simmering for extra umami flavor.
- Protein Option: For a heartier version, add cooked Italian sausage or pancetta.
- Storage: Soup tastes even better the next day. Store in refrigerator for up to 4 days or freeze for up to 3 months.
- Gluten-Free: Use gluten-free pasta or substitute with rice for a gluten-free version.
