Description
This classic minestrone soup is a hearty and comforting Italian dish, packed with vegetables, beans, and pasta in a flavorful tomato broth. Perfect as a satisfying meal for any season, it’s easy to prepare and can be customized with your favorite fresh herbs and cheese.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Liquids & Canned Goods
- 2 tbsp olive oil
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Seasonings & Others
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
- 1 cup short pasta (ditalini, small shells, or elbow)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery, cooking for 5-7 minutes until they become softened and fragrant.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Allow the mixture to cook for 2-3 minutes to blend the flavors.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook for an additional minute, stirring to evenly distribute it among the vegetables.
- Pour in Liquids: Pour in the low sodium vegetable broth and fire-roasted diced tomatoes. Increase heat to bring the soup to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes, or until the potatoes are tender and flavors meld.
- Add Zucchini & Pasta: Stir in chopped zucchini and your choice of short pasta. Continue cooking until the pasta is al dente, typically about 8-10 minutes depending on the pasta shape.
- Add Beans: Mix in the drained and rinsed kidney or cannellini beans, cooking for 3-5 minutes until heated through.
- Serve: Taste and adjust seasoning with additional salt or pepper if necessary. Serve the soup hot, optionally garnished with grated Parmesan cheese and fresh herbs like basil or parsley for extra flavor.
Notes
- Use low sodium vegetable broth to control the saltiness of the soup.
- Short pasta shapes like ditalini or small shells work best for minestrone.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- You can substitute kidney beans with cannellini or other white beans according to preference.
- This soup can be made ahead and reheated; leftovers taste even better the next day.
- Add fresh herbs like basil or parsley just before serving for a bright, fresh flavor.
