Hearty Italian Minestrone Soup (Printable)

Hearty Italian soup loaded with fresh vegetables, beans and pasta in a fragrant herb broth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans and Pasta

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

→ Seasonings and Herbs

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil, optional

→ Garnish

20 - Freshly grated Parmesan cheese, optional

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5 to 6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Add cannellini beans and pasta. Continue to simmer uncovered for 10 to 12 minutes, or until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It's forgiving enough to use whatever vegetables are lurking in your crisper drawer without losing its Italian soul.
  • One pot means minimal cleanup while you're warming your hands around a bowl and feeling genuinely proud of yourself.
  • The aroma alone will have anyone in your house asking what you're making before they even see it simmering.
02 -
  • Don't add the pasta early thinking it will soften everything faster—it falls apart and turns your soup starchy and gluey instead of clear and satisfying.
  • Taste the soup in the last minute and adjust your seasonings because everything tastes different once it's all come together, and a little extra salt or a grind of pepper can make the difference between forgettable and unforgettable.
03 -
  • Save the pasta water before draining it and stir a splash back into the finished soup if it's thickened too much during sitting—it brings everything back into balance without diluting the flavor.
  • Toast your Parmesan under the broiler for thirty seconds in an oven-safe bowl before serving if you want a crispy, melted top that feels like more of an occasion.
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