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minestrone soup

minestrone soup

Minestrone soup, classic Italian comfort with fresh vegetables and beans. Try this healthy, colorful, easy soup for every day.
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Total Time 1 hour 1 minute
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 unit onion chopped
  • 2 cloves garlic minced
  • 2 unit carrot chopped
  • 2 unit celery stalks chopped
  • 1 unit zucchini diced
  • 2 cups green beans chopped
  • 2 cups cabbage shredded
  • 1 can diced tomatoes 400g
  • 1 can cannellini beans drained and rinsed, 400g
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.75 cup small pasta like ditalini or elbow

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 3 minutes.
  2. Stir in the carrot and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add zucchini, green beans, and cabbage. Cook for another 3 to 4 minutes, mixing well.
  4. Pour in the diced tomatoes and vegetable broth. Season with dried oregano, dried basil, salt, and black pepper. Stir to combine.
  5. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
  6. Add the cannellini beans and pasta. Stir and cook uncovered for about 8–10 minutes, or until pasta is al dente.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil and an extra drizzle of olive oil, if desired.

Notes

Minestrone soup has earned its place as a comforting staple of Italian cuisine, celebrated for its versatility and heartiness. Whether enjoyed as a light lunch or a cozy dinner, this dish welcomes an array of vegetables, making it perfect for using up what you have on hand.

Practical Tips for Perfect Minestrone

  • Swap ingredients freely: No zucchini? Try yellow squash. Switch cannellini beans for kidney or chickpeas, and use kale or spinach instead of cabbage toward the end of cooking for a nutritious twist.
  • Layering flavors: Begin by sautéing the aromatics until deeply fragrant—this builds a flavorful foundation for the soup.
  • Pasta timing: Cook the pasta directly in the broth for richer taste, but to avoid soggy leftovers, cook and store it separately if you plan to save soup for another meal.
  • Boost umami: Add a parmesan rind to the pot while simmering, then discard before serving. This infuses the soup with savory depth.
  • Make it gluten-free: Use any small gluten-free pasta or even rice.

Preparation Insights

Cut vegetables into uniform, bite-sized pieces to ensure even cooking and a pleasant eating experience. If you're after a thicker soup, mash some of the beans before adding them—this will add body without cream. Remember, season your soup gradually and taste as you go for perfect balance.

Serving and Pairing Suggestions

Minestrone shines when served with a drizzle of high-quality olive oil and a sprinkle of freshly grated parmesan. Pair with crusty bread, focaccia, or a simple green salad for a fuller meal. For variation, stir in pesto before serving or add crispy pancetta on top for a savory crunch.
This soup is ideally suited for meal prep and tastes even better the next day as flavors deepen. Store extras in airtight containers and enjoy a taste of Italy all week long!