Hearty Minestrone Vegetable Soup (Printable)

Hearty Italian soup brimming with fresh vegetables, beans, and pasta in a savory herb broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans and Pasta

12 - 1 can (15 ounces) cannellini beans, drained and rinsed
13 - 3/4 cup small pasta such as ditalini or elbow macaroni

→ Seasonings and Herbs

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil, optional

→ Garnish

20 - Freshly grated Parmesan cheese, optional

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5 to 6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Add cannellini beans and pasta. Continue to simmer uncovered for 10 to 12 minutes until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve hot.

# Expert Tips:

01 -
  • It's the kind of soup that tastes even better the next day, like it's been thinking about itself in the fridge.
  • You can throw in whatever vegetables you have without ruining anything, which means less waste and more creativity.
  • One pot, honest ingredients, and you've got something wholesome enough to feel virtuous but comforting enough to actually crave.
02 -
  • Don't cook the pasta separately unless you want it to absorb all the liquid and turn your soup into porridge by tomorrow.
  • Taste the broth before serving because canned tomatoes vary wildly in saltiness, and you might need to adjust more than you think.
03 -
  • Toast your pasta separately in a dry pan for 30 seconds before adding it to the soup, and it'll hold its shape better instead of dissolving into the broth.
  • Save some of your raw vegetable scraps in the freezer to make your own broth when you're in the mood, which makes this soup even more economical and personal.
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