Hearty Italian Minestrone Soup (Printable format)

Classic Italian soup with seasonal vegetables, pasta, and beans in a savory tomato broth. Hearty and satisfying.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, chopped
08 - 2 cups chopped spinach or kale

→ Base & Seasonings

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta & Beans

16 - 3/4 cup small pasta (ditalini, elbow, or small shells)
17 - 1 can (15 oz) cannellini beans, drained and rinsed
18 - 1 can (15 oz) red kidney beans, drained and rinsed

→ Garnishes

19 - Freshly grated Parmesan cheese
20 - Chopped fresh parsley
21 - Extra virgin olive oil for drizzling

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5–6 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and chopped green beans; cook for 3–4 minutes.
03 - Add diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover the pot, and cook for 15 minutes.
05 - Stir in pasta and both types of drained beans. Simmer uncovered for 10–12 minutes or until pasta reaches al dente texture.
06 - Add spinach or kale and cook for 2–3 minutes until wilted. Remove and discard bay leaf.
07 - Taste the soup and adjust salt and pepper as needed.
08 - Ladle into bowls and top with freshly grated Parmesan, chopped parsley, and a drizzle of extra virgin olive oil if desired.

# Expert Hints:

01 -
  • It comes together in an hour, which means dinner can actually happen on a busy Tuesday without requiring advance planning.
  • Every spoonful holds something different, from soft pasta to creamy beans to vegetables that still have a little texture.
  • The recipe forgives improvisation, so you can swap vegetables based on what's in season or what needs eating.
02 -
  • Add the pasta in the last stretch of cooking, not at the beginning, otherwise it turns into mush and steals all the broth's attention.
  • Drain and rinse your canned beans even though it seems like wasted liquid, because the starch makes the broth turn cloudy and the soup loses its lovely clean appearance.
03 -
  • Toast your pasta lightly in a dry pan before adding it to the soup, which gives it a subtle nutty depth that nobody expects but everyone notices.
  • Save a cup of the broth before adding the pasta and beans, then add it back at the end if the soup has thickened more than you'd like, giving you complete control over the final consistency.
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