Hearty Italian Minestrone Soup (Printable Version)

Comforting Italian vegetable soup with pasta, beans, and aromatic herbs in a rich tomato broth.

# The Ingredients You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup baby spinach or chopped kale

→ Base & Liquids

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste

→ Pasta & Beans

12 - 3/4 cup small pasta (ditalini, elbow, or similar)
13 - 1 can (15 oz) cannellini or kidney beans, drained and rinsed

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
19 - 2 tablespoons chopped fresh parsley, plus extra for garnish

# Step-by-Step Instructions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
02 - Stir in minced garlic, diced zucchini, and green beans. Continue cooking for 3 to 4 minutes until vegetables are slightly tender and garlic is fragrant, being careful not to burn it.
03 - Pour in diced tomatoes with their juices, vegetable broth, and tomato paste. Add oregano, basil, thyme, and bay leaf. Increase heat to bring mixture to a boil, then reduce to low heat and let simmer uncovered for 15 minutes to develop flavors.
04 - Add dry pasta and drained beans to the simmering soup. Cook for 10 minutes or until pasta reaches al dente texture, stirring occasionally to prevent sticking. Soup will thicken slightly as pasta releases starch.
05 - Stir in spinach or kale and chopped parsley. Simmer for 2 to 3 minutes just until greens are wilted. Remove and discard bay leaf. Season generously with salt and freshly ground black pepper to taste.
06 - Ladle hot soup into individual serving bowls. Garnish with additional fresh parsley and optional grated Parmesan cheese. Serve immediately with crusty bread for soaking up the flavorful broth.

# Additional Tips::

01 -
  • It transforms whatever vegetables are languishing in your crisper into something that feels intentional and comforting
  • The soup actually tastes better the next day, making it perfect for those nights when cooking feels impossible
  • You can swap ingredients based on what you have without ruining anything
02 -
  • The pasta will continue absorbing liquid if you leave the soup sitting, so you might need to add more broth when reheating leftovers
  • Adding the greens at the very end prevents them from becoming mushy and sad
  • Season at the end, not the beginning, since the broth and tomatoes already contain salt
03 -
  • Use a ricer or potato masher to lightly mash some of the beans for a creamier texture
  • Save your Parmesan rinds in the freezer and simmer one in the broth for incredible depth
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