Description
A comforting and hearty Italian classic, Minestrone Soup is packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect as a nutritious meal that balances protein, fiber, and vibrant flavors, this easy-to-make soup is ideal for family dinners or cozy evenings.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- 1 cup chopped green beans
- 1 medium zucchini, chopped
Liquids and Seasonings
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
Beans and Pasta
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 3/4 cup small pasta (elbow, shells, etc.)
Toppings
- Grated parmesan cheese
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add chopped onion, minced garlic, chopped celery, and sliced carrots. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Simmer: Pour in the vegetable broth and add the crushed tomatoes, drained red kidney beans, white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Cook the Pasta and Finish: Stir in the small pasta and continue to cook for 8-10 minutes until the pasta is al dente. Season the soup with salt and pepper to taste. Serve hot, ladling into bowls and topping each serving with freshly grated parmesan cheese for added richness.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Feel free to add other vegetables like spinach or peas depending on availability and preference.
- Use gluten-free pasta if you want to make this soup gluten-free.
- For a vegan version, omit parmesan cheese or use vegan cheese alternatives.
- Leftovers last well refrigerated for up to 3 days and the flavors deepen overnight.
