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Italian Minestrone Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

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

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Stir in the garlic, zucchini, potato, and green beans. Cook for another 5 minutes.
  3. Add the diced tomatoes, vegetable broth, cannellini beans, dried oregano, salt, and pepper. Bring the soup to a boil.
  4. Lower the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
  5. Add the small pasta and cook according to the package instructions until al dente.
  6. 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.