Description
This Vegetable Minestrone Soup is a warm embrace in a bowl, brimming with vibrant, healthy vegetables and robust, comforting flavors. It’s a versatile and timeless classic that celebrates the bounty of the garden.
Ingredients
Scale
- 1 Onion
- 2 Celery stalks
- 2 Carrots
- 3 cloves Garlic
- 1 Zucchini
- 1–2 Potatoes or Sweet Potatoes (optional)
- 1–2 cups Green Beans
- 1 cup Cabbage or Spinach
- 1 can Diced Tomatoes (Canned)
- 4 cups Vegetable Broth
- 1 can Cannellini Beans (or Kidney Beans or Chickpeas)
- 1 cup Small Pasta (Ditalini, small shells, elbow macaroni, or broken spaghetti)
- 1 Bay Leaf
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt to taste
- Freshly ground black pepper to taste
- Fresh Parsley for garnish
- Parmesan rind (optional)
- Parmesan or Pecorino Romano cheese for serving
Instructions
- Prep Your Veggies: Gather and chop all your vegetables. Dice the onion, carrots, and celery into small, uniform pieces (about 1/4 to 1/2 inch). Mince the garlic. Cube your zucchini and any potatoes you're using. Slice or chop your cabbage or greens. Rinse and drain your canned beans.
- Build the Soffritto: In a large heavy-bottomed pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent, not browned.
- Aromatics & Tomato Paste: Add the minced garlic, dried oregano, and dried basil to the pot. Cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly.
- Add Tomatoes & Broth: Pour in the canned diced tomatoes (undrained) and the vegetable broth. Add the bay leaf (and a Parmesan rind, if you’re using one). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes.
- Introduce Heartier Vegetables: Add the cubed potatoes (if using) and green beans to the pot. Continue to simmer for another 10-15 minutes, or until these vegetables are tender-crisp.
- The Finishing Touches: Stir in the zucchini and the rinsed cannellini beans. Cook for another 5-7 minutes until the zucchini is just tender. If you're adding cabbage or spinach, stir them in during the last 2-3 minutes of cooking.
- Cook the Pasta (Crucial Step!): Cook the small pasta separately according to package directions until al dente. Drain it and either add it directly to individual bowls before ladling in the hot soup, or stir it into the main pot right before serving.
- Season & Serve: Remove the bay leaf (and Parmesan rind). Taste the soup and season generously with salt and freshly ground black pepper. Ladle the hot soup over the cooked pasta in bowls. Garnish with a sprinkle of fresh chopped parsley and a generous grating of Parmesan or Pecorino Romano cheese, along with a drizzle of your best olive oil.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Minestrone is versatile; feel free to swap in seasonal vegetables. Cooking pasta separately prevents it from becoming mushy. Adjust thickness with more broth or water as needed.