Description
A hearty and comforting Italian minestrone soup packed with fresh vegetables, beans, small pasta, and herbs simmered in a rich tomato and vegetable broth. Perfect as a nutritious meal full of vibrant flavors and textures.
Ingredients
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup green beans, chopped
Liquids and Canned Goods
- 1 can diced tomatoes (approx. 14.5 oz)
- 4 cups vegetable broth
- 1 can kidney beans, drained (approx. 15 oz)
Pasta and Seasonings
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
Instructions
- Heat and Sauté Vegetables: Warm the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and chopped celery, sautéing until they become soft and fragrant, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook briefly for about 30 seconds to a minute, just until fragrant but not browned.
- Add Tomatoes, Broth, Beans, Vegetables, and Herbs: Pour in the canned diced tomatoes with their juices and the vegetable broth. Add the drained kidney beans, chopped green beans, oregano, and basil. Stir to combine all ingredients well.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes to allow flavors to meld and vegetables to soften.
- Add Pasta and Cook: Add the small pasta to the pot and cook until tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the minestrone hot, optionally topped with freshly grated Parmesan cheese or additional fresh herbs.
Notes
- Add fresh spinach or zucchini for extra vegetables and nutrition.
- Top with grated Parmesan or a sprinkle of red pepper flakes for enhanced flavor.
- Use gluten-free pasta to make this soup gluten-free.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
