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Minestrone soup

minestrone soup

Minestrone soup comforts with its hearty mix of vegetables and beans in a flavorful broth—healthy, light, and deeply satisfying.
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Total Time 1 hour 1 minute
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 unit onion chopped
  • 2 cloves garlic minced
  • 1 unit carrot chopped
  • 1 unit celery stalk chopped
  • 1 unit zucchini diced
  • 1 cup green beans cut into small pieces
  • 1 cup cabbage shredded
  • 1 unit potato peeled and diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 can (400g) diced tomatoes
  • 1 cup cooked cannellini beans
  • 0.5 cup small pasta ditalini or similar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant and softened, about 2-3 minutes.
  2. Add the carrot, celery, zucchini, and green beans. Sauté for 5 minutes, stirring often.
  3. Mix in the cabbage and potato. Stir well to combine all the vegetables.
  4. Pour in the vegetable broth, water, and diced tomatoes. Add the oregano, basil, salt, and black pepper. Stir and bring everything to a boil.
  5. Reduce the heat to low, cover, and let the soup simmer for 25 minutes, or until vegetables are soft.
  6. Add the cannellini beans and pasta. Continue to simmer uncovered for another 10 minutes, until the pasta is just cooked.
  7. Check seasoning and adjust salt and pepper if needed. Stir in the fresh parsley just before serving.
  8. Serve hot, accompanied by crusty bread if desired. Enjoy your Minestrone soup!

Notes

Minestrone soup is celebrated for its versatility, gracing tables from cozy weeknight dinners to festive family gatherings. The beauty of this Italian classic lies in its adaptability—there are no strict rules about which vegetables to include, so you can tailor the soup to whatever is fresh, seasonal, or left over in your refrigerator.
Practical Tips & Tricks:
• For a richer flavor, sauté your vegetables until they develop a little color before adding liquids. This step deepens the taste and brings out natural sweetness.
• Minestrone can easily be made vegetarian or vegan—simply ensure your broth is plant-based and skip the cheese garnish if desired.
• Try swapping in other beans, such as kidney or garbanzo beans, or even lentils, for a slightly different texture and nutritional profile.
• If you don’t have ditalini or small pasta shapes, break spaghetti into smaller pieces or substitute with rice or barley for an equally satisfying result.

Preparation Insights

Chop all vegetables to a similar size so they cook evenly and look appealing in every spoonful. Adding the pasta near the end prevents it from becoming mushy. For those who love a thicker soup, mash a few beans in the pot to naturally thicken the broth.

Serving Suggestions & Variations

Minestrone soup pairs perfectly with crusty Italian bread, a side of garlic toast, or a sprinkle of freshly grated Parmesan cheese. For extra heartiness, stir in a handful of baby spinach or kale just before serving. If you’re meal planning, this soup stores wonderfully—flavors only get better after a night in the fridge. Consider making a double batch, as leftovers freeze well for quick, comforting meals throughout the week.
Remember, the secret to a great minestrone is using what you have and letting the fresh ingredients shine. Each time you make it, tweak the vegetables and seasonings to suit your mood or the season—and enjoy the process!