Description
A classic Italian minestrone soup bursting with fresh vegetables, kidney beans, and small pasta in a rich tomato and vegetable broth. This hearty and healthy soup is perfect for a comforting meal any day of the week.
Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
Liquids and Canned Goods
- 1 can diced tomatoes (14.5 oz)
- 5 cups vegetable broth
- 1 can kidney beans, drained and rinsed (15 oz)
Grains and Pasta
- 1 cup small pasta (like ditalini or small shells)
Seasonings and Extras
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat the oil: In a large pot, warm 1 tablespoon of olive oil over medium heat until shimmering to prepare for sautéing the vegetables.
- Sauté aromatics: Add the diced onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5-7 minutes, stirring occasionally to ensure even cooking and prevent sticking.
- Add garlic and remaining vegetables: Stir in the minced garlic, chopped zucchini, and chopped green beans. Cook for about 3 minutes, stirring often, allowing the flavors to meld and the vegetables to start tenderizing.
- Add liquids and seasonings: Pour in the diced tomatoes (with their juices), vegetable broth, and sprinkle in the dried oregano. Stir well to combine all ingredients.
- Bring to a boil and add pasta: Increase the heat and bring the soup to a rolling boil. Once boiling, add 1 cup of small pasta and reduce the heat to a simmer.
- Simmer the soup: Let the soup simmer gently for 10 to 12 minutes, or until the pasta is tender but still slightly firm, stirring occasionally to prevent sticking.
- Add beans and finish cooking: Stir in the drained and rinsed kidney beans and cook for an additional 3 minutes to heat through and incorporate flavors.
- Season to taste: Taste the soup and season with salt and freshly ground black pepper as desired.
- Serve and garnish: Ladle the hot minestrone into bowls. Sprinkle each serving with grated Parmesan cheese and garnish with fresh basil leaves for a burst of color and flavor.
Notes
- Substitute the small pasta with gluten-free pasta to make the soup gluten-free.
- For extra nutrition and greens, add a handful of fresh spinach or kale during the last few minutes of cooking.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- If you prefer a thicker soup, mash some of the beans before adding them back.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
