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Hearty Minestrone Soup

A close-up of a pot filled with hearty Minestrone soup, featuring pasta, beans, and colorful vegetables.
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A rustic Italian vegetable soup packed with seasonal produce, beans, and pasta, perfect for a comforting and healthy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 cup chopped zucchini
  • 1/4 cup grated Parmesan cheese (optional)
  • Parmesan rind (optional, for added flavor)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic, oregano, basil, salt, and pepper. Cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes and vegetable broth. Add the cannellini beans, kidney beans, and Parmesan rind if using. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes, stirring occasionally.
  5. Add the pasta and zucchini. Cook according to pasta package directions, or until pasta is tender and zucchini is cooked through, about 8-10 minutes.
  6. Remove and discard the Parmesan rind. Stir in Parmesan cheese if desired.
  7. Serve hot.

Notes

  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • For a vegan version, omit the Parmesan cheese and Parmesan rind.
  • Adjust seasonings to your preference.
  • This soup is a great base for meal planning and can be customized with other seasonal vegetables.

Nutrition

Find it online: https://kitchenslang.com/hearty-minestrone-soup/