Hearty Italian Minestrone (Printable version)

Hearty Italian soup brimming with vegetables, pasta, and beans in flavorful tomato broth.

# Needed ingredients:

→ 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 ounces) 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 such as ditalini, elbow, or small shells
17 - 1 can (15 ounces) cannellini beans, drained and rinsed
18 - 1 can (15 ounces) red kidney beans, drained and rinsed

→ Garnishes

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

# How to make it:

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

# Expert advice:

01 -
  • It is the ultimate kitchen cleanup meal that tastes like it came from a fancy Italian trattoria.
  • The leftovers taste even more incredible after the flavors have spent a night mingling in the fridge.
02 -
  • The pasta will continue to absorb liquid even after you turn off the burner so have extra broth ready.
  • Adding a Parmesan rind to the broth provides a deep savory flavor that salt alone cannot match.
03 -
  • Toasting your dried herbs in the hot oil for thirty seconds unlocks a much deeper flavor profile.
  • Always wait to add the salt until the end because the broth will concentrate as it simmers.
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