Save to Pinterest A hearty comforting Italian vegetable soup brimming with beans pasta and garden-fresh vegetables—all simmered in one pot for easy cleanup.
This soup quickly became a family favorite during chilly evenings.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium diced
- Celery stalks: 2 diced
- Carrots: 2 medium diced
- Zucchini: 1 medium diced
- Green beans: 1 cup cut into 1inch pieces
- Garlic: 3 cloves minced
- Diced tomatoes: 1 14 oz/400 g can
- Cannellini beans: 1 15 oz/425 g can drained and rinsed
- Vegetable broth: 6 cups 1.5 L
- Small pasta: 3/4 cup 80 g eg ditalini or elbow macaroni
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Bay leaf: 1
- Salt and freshly ground black pepper: to taste
- Parmesan cheese (optional): 1/4 cup freshly grated omit for vegan
- Fresh parsley (optional): 2 tablespoons chopped
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat Add onion celery and carrots Sauté for 5 minutes until softened
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant
- Step 3:
- Add zucchini green beans diced tomatoes with juice cannellini beans vegetable broth oregano basil thyme and bay leaf Stir well
- Step 4:
- Bring to a boil then reduce heat and simmer uncovered for 15 minutes
- Step 5:
- Add pasta and cook for 1012 minutes or until pasta and vegetables are tender
- Step 6:
- Remove and discard bay leaf Season soup with salt and pepper to taste
- Step 7:
- Ladle into bowls and top with Parmesan cheese and parsley if desired Serve hot
Save to Pinterest Our family loves gathering around the table enjoying this warm comforting soup on cold nights.
Required Tools
Large soup pot Sharp knife and cutting board Wooden spoon or spatula Ladle
Allergen Information
Contains wheat pasta contains dairy if garnished with Parmesan For gluten-free use gluten-free pasta Always check ingredient labels for potential allergens
Nutritional Information
Calories 230 Total Fat 6 g Carbohydrates 36 g Protein 8 g per serving
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This minestrone soup is the perfect blend of flavors making it a go-to comfort food any time of year
Questions & Answers About This Recipe
- → What vegetables are used in this soup?
Onion, celery, carrots, zucchini, and green beans combine to create a hearty vegetable base.
- → Can I substitute different beans?
Yes, kidney or navy beans can be used instead of cannellini beans to suit your preference.
- → How long does it take to prepare this soup?
Preparation takes about 15 minutes, with an additional 35 minutes of cooking time.
- → Is this suitable for a vegan diet?
Omit the Parmesan cheese or use a plant-based alternative to keep the dish vegan-friendly.
- → What pasta types work best here?
Small pasta shapes like ditalini or elbow macaroni blend well with the soup’s texture.
- → Can I add greens to this dish?
Yes, chopped spinach or kale can be stirred in during the final minutes for extra nutrition.