Minestrone Soup
A warm, vegetable-packed bowl of Italian minestrone, rich in flavor and perfect for cozy nights. This straightforward, hearty dish is vegetarian and easily made vegan.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups vegetable broth (low-sodium preferred)
- 1 can (15 oz) kidney beans, drained and rinsed or cannellini beans
- 1 cup small pasta (elbow, ditalini, or small shells) Use gluten-free pasta if needed
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
Cooking Steps
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Add the diced carrots and celery. Cook, stirring, for about 5 minutes until they begin to soften.
- Stir in the zucchini and green beans and cook for another 3 minutes.
- Pour in the diced tomatoes (with their juices) and 6 cups vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 8–10 minutes.
- Add the drained kidney beans and the small pasta. Cook until the pasta is al dente—typically 8–12 minutes.
- Season with salt and freshly ground black pepper to taste.
- Ladle into bowls and garnish with torn fresh basil or chopped parsley. Serve immediately.
Notes
For storage, cook the pasta separately and add it to bowls when serving to prevent it from soaking up the broth overnight. Refrigerate for 3-4 days or freeze for up to 3 months without pasta.