Description
Minestrone Soup is a classic Italian vegetable soup brimming with hearty vegetables, beans, and pasta in a rich tomato-based broth. This comforting dish is perfect for a cozy meal and is both nutritious and delicious.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 zucchini, chopped
- 1 cup short pasta (ditalini, small shells, or elbow)
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add Potatoes & Seasonings: Stir in potatoes, garlic, oregano, basil, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes.
- Incorporate Tomato Paste: Stir in tomato paste and cook for another minute.
- Pour in Liquids: Add vegetable broth and fire-roasted diced tomatoes. Bring to a boil.
- Simmer: Reduce heat and let simmer for 20 minutes until potatoes are tender.
- Add Zucchini & Pasta: Stir in zucchini and pasta. Cook until pasta is al dente.
- Add Beans: Stir in drained beans and cook for 3-5 minutes until heated through.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan cheese and fresh herbs if desired.
Notes
- Make it gluten-free: Swap pasta for quinoa or rice.
- Add protein: Mix in cooked sausage or shredded chicken.
- Extra flavor: Add a Parmesan rind while cooking or a splash of balsamic vinegar before serving.
- Storage: Refrigerate for up to 3 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
