Minestrone Vegetable Soup (Printable Version)

A comforting Italian classic featuring seasonal vegetables, beans, and pasta in a savory herb broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 can (14 ounces) diced tomatoes

→ Legumes & Pasta

10 - 1 can (14 ounces) cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or elbow macaroni)

→ Broth & Seasonings

12 - 6 cups vegetable broth
13 - 2 teaspoons dried Italian herbs
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Finishing Touches

16 - 2 cups baby spinach or chopped kale
17 - 2 tablespoons fresh parsley, chopped
18 - Freshly grated Parmesan cheese for serving (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, zucchini, potato, and green beans. Cook for 3 minutes.
03 - Add diced tomatoes, cannellini beans, vegetable broth, dried Italian herbs, and bay leaf. Bring to a boil.
04 - Reduce heat, cover, and simmer for 20 minutes.
05 - Stir in pasta and simmer uncovered for 8 to 10 minutes until pasta and vegetables are tender.
06 - Remove bay leaf. Add spinach or kale and cook for 2 minutes until wilted.
07 - Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like someone who loves you spent hours in the kitchen, even though it takes less than an hour.
  • One bowl is genuinely filling because of the beans and pasta, so it works as lunch or a light dinner.
  • You can throw in whatever vegetables you have lurking in the crisper drawer without guilt—this soup celebrates improvisation.
02 -
  • The pasta will continue to absorb liquid even after you take the pot off the heat, so if you're not serving immediately, cook it a minute less than the package suggests.
  • Don't skip removing that bay leaf—learning to fish it out carefully before serving is one of those small kitchen skills that shows you actually care about the people eating your food.
03 -
  • If your broth tastes weak, simmer the vegetables uncovered for a few extra minutes before adding the pasta to let some liquid reduce and concentrate the flavors.
  • Toast your pasta separately in a dry pan for a minute before adding it to the soup—it adds a subtle nuttiness that changes everything for the better.
Return