Hearty Italian Minestrone Soup (Printable)

A hearty Italian classic featuring seasonal vegetables, pasta, and creamy beans in rich tomato broth.

# What You’ll Need:

→ Vegetables

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

→ Base and Seasonings

09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta and Beans

16 - 3/4 cup small pasta such as ditalini or elbow
17 - 1 can (15 ounces) cannellini beans, drained and rinsed
18 - 1 can (15 ounces) red kidney beans, drained and rinsed

→ Garnishes

19 - Freshly grated Parmesan cheese, optional
20 - Chopped fresh parsley, optional
21 - Extra virgin olive oil for drizzling, optional

# How-To:

01 - Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, then sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic, diced zucchini, and chopped green beans. Cook for 3 to 4 minutes.
03 - Add canned diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Bring mixture to a boil.
04 - Reduce heat to low, cover pot, and simmer for 15 minutes.
05 - Stir in small pasta, cannellini beans, and red kidney beans. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente texture.
06 - Add chopped spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf from soup.
07 - Taste soup and adjust salt, pepper, and herbs as needed.
08 - Ladle soup into bowls and garnish with Parmesan cheese, fresh parsley, and extra virgin olive oil if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in just one hour, and most of that time the pot does the heavy lifting while you relax.
  • Every spoonful feels wholesome and filling without making you feel weighed down, which is exactly what soup should do.
  • The vegetables soften into the broth in a way that makes even the pickiest eaters forget they're eating greens.
02 -
  • Add the pasta last, or it will keep absorbing broth and turn mushy before you serve; timing is everything here.
  • If you make this ahead, the soup will thicken as it sits because the pasta continues to release starch, so add a splash of broth or water when reheating.
03 -
  • Save the pasta water before draining and use a splash of it to adjust the soup's consistency when reheating, as it adds a subtle starch that helps the broth cling to the vegetables.
  • If your soup tastes flat, a tiny pinch of sugar can balance the acidity of the tomatoes without making the soup taste sweet, a trick that works wonders every single time.
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