Minestrone Vegetable Soup (Printable Version)

A warming Italian bowl brimming with vegetables, beans, and pasta in a flavorful herb-infused broth.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes, with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans & Pasta

12 - 1 (15 oz) can cannellini beans, drained and rinsed
13 - 3/4 cup small pasta (ditalini or elbow macaroni)

→ Seasonings & Herbs

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil

→ Garnish

20 - Freshly grated Parmesan cheese

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5–6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Add cannellini beans and pasta. Continue to simmer, uncovered, for 10–12 minutes, or until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.

# Expert Advice:

01 -
  • Transforms whatever vegetables are languishing in your crisper into something magnificent and nourishing
  • The house smells incredible while it simmers, like an Italian grandmother moved in for the afternoon
  • Makes enough for generous seconds today and even better leftovers tomorrow
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so your leftovers will be thicker than the first serving
  • I learned the hard way that adding pasta directly to the soup works far better than cooking it separately
  • Vegetable sizes should be roughly uniform so everything finishes cooking at the same time
03 -
  • If you want a richer soup base, saute a tablespoon of tomato paste with the onions and garlic
  • A parmesan rind simmered in the broth adds incredible depth without overpowering the vegetables
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