Hearty Italian Minestrone Vegetable Soup (Printer-Friendly)

A wholesome Italian soup loaded with fresh vegetables, beans, and pasta in herb-seasoned broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 can (14 ounces) diced tomatoes

→ Legumes and Pasta

10 - 1 can (14 ounces) cannellini beans, drained and rinsed
11 - 1 cup small pasta such as ditalini or elbow macaroni

→ Broth and Seasonings

12 - 6 cups vegetable broth
13 - 2 teaspoons dried Italian herbs including oregano, basil, and thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Finishing Touches

16 - 2 cups baby spinach or chopped kale
17 - 2 tablespoons fresh parsley, chopped
18 - Freshly grated Parmesan cheese for serving, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, diced potato, and chopped green beans. Cook for an additional 3 minutes.
03 - Add diced tomatoes, drained cannellini beans, vegetable broth, dried Italian herbs, and bay leaf. Bring to a boil.
04 - Reduce heat to low, cover pot, and simmer for 20 minutes until vegetables begin to soften.
05 - Stir in pasta and simmer uncovered for 8 to 10 minutes until pasta and vegetables are tender.
06 - Remove bay leaf. Add spinach or kale and cook for 2 minutes until wilted.
07 - Adjust seasoning with salt and freshly ground black pepper according to preference.
08 - Ladle soup into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in an hour and tastes like you've been simmering it all day, which is the best kind of kitchen magic.
  • You can swap vegetables based on what's lurking in your crisper drawer, so it's endlessly forgiving and adaptable.
  • One pot means minimal cleanup, leaving you more time to actually enjoy the warmth of a full bowl.
02 -
  • Don't skip the step of sautéing your aromatics first—those five minutes of patient cooking in oil are what separate a good soup from a great one.
  • If you add the pasta too early, it will turn to mush by the time you serve it, so timing that step is genuinely important.
  • A Parmesan rind added during simmering and removed before serving creates a depth of flavor that feels impossible but is absolutely real.
03 -
  • Toast a Parmesan rind in a dry pan for one minute before adding it to the simmering soup—it releases oils that make the broth taste noticeably richer and more intentional.
  • If you want the soup thicker, mash a handful of the cooked beans against the side of the pot with your spoon, which creates a creaminess without any actual cream.
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