Italian Minestrone Soup
This Italian Minestrone Soup is a hearty, flavorful dish packed with fresh vegetables, beans, and pasta. It's a nutritious and satisfying meal that is easy to prepare and perfect for a warm family dinner. The rich flavors from the vegetables and broth combine to create a fulfilling and delicious soup, making it a classic choice for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 potato peeled and diced
- 1 cup green beans trimmed and cut into pieces
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 cup small pasta such as ditalini or elbow
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the garlic, zucchini, potato, and green beans. Cook for another 5 minutes.
- Add the diced tomatoes, vegetable broth, cannellini beans, dried oregano, salt, and pepper. Bring the soup to a boil.
- Lower the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
- Add the small pasta and cook according to the package instructions until al dente.
- Ladle the soup into bowls, garnish with fresh basil, and serve hot.
Notes
Feel free to swap in other seasonal vegetables, such as kale, spinach, or parsnips, for a personalized touch. Ensure your vegetable broth is plant-based and use gluten-free pasta if needed for a fully vegan and gluten-free version. To boost protein, consider adding cooked chicken or additional beans to the soup. Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.