Description
A hearty and nutritious Italian Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful herb-infused vegetable broth. Perfect as a warming main course, this vegetarian soup is easy to prepare and can be customized to suit gluten-free diets. Serve it hot with a sprinkle of Parmesan cheese for added richness.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 2 cups chopped spinach or kale
Beans and Canned Goods
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Broth and Pasta
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini)
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Optional
- Freshly grated Parmesan cheese (for serving)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering to create a flavorful base for the soup.
- Sauté the aromatics: Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, then stir in the minced garlic, sliced carrots, and celery, cooking for an additional 5 minutes to build depth in flavor.
- Add vegetables and broth: Mix in the chopped zucchini, green beans, diced tomatoes with their juice, kidney beans, cannellini beans, and vegetable broth. Stir well to combine all ingredients.
- Season and simmer: Stir in dried oregano, basil, thyme, salt, and black pepper. Bring the soup to a rolling boil, then reduce heat and let it simmer gently for 15 to 20 minutes until all the vegetables are tender and the flavors meld.
- Cook the pasta: Add the small pasta to the simmering soup and cook for 8 to 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate greens: Stir in the chopped spinach or kale and cook for 2 to 3 minutes until the greens are wilted and tender, enhancing the soup’s nutritional profile.
- Final seasoning and serving: Taste and adjust seasoning with more salt and pepper if needed. Serve the soup hot, topped with freshly grated Parmesan cheese for an optional savory finish.
Notes
- You can substitute other types of beans such as garbanzo (chickpeas) or black beans for variety.
- To make the recipe gluten-free, use gluten-free pasta alternatives.
- This soup tastes even better the next day as flavors continue to develop.
- Minestrone freezes well; reheat gently before serving.
