Hearty Minestrone Italian Soup (Printable)

Classic Italian minestrone with beans, pasta, and rich tomato broth for a cozy meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, 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, trimmed and cut into 1-inch pieces
09 - 1 cup shredded cabbage or kale (optional)

→ Canned Goods

10 - 1 (14 oz) can diced tomatoes
11 - 1 (15 oz) can cannellini or kidney beans, drained and rinsed
12 - 6 cups vegetable broth

→ Pasta & Grains

13 - 3/4 cup small pasta (e.g., ditalini, elbow macaroni)

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

18 - 1/4 cup chopped fresh parsley
19 - Grated Parmesan cheese, for serving (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced zucchini, potato, green beans, and shredded cabbage or kale if using. Cook for 3 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes, drained beans, and vegetable broth. Add dried oregano, dried basil, bay leaf, salt, and pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until vegetables are tender.
06 - Add the small pasta and simmer uncovered for 10 to 12 minutes until pasta is al dente.
07 - Remove bay leaf. Stir in chopped fresh parsley and adjust seasoning as needed.
08 - Serve hot, topped with grated Parmesan if desired.

# Expert Suggestions:

01 -
  • It clears out your vegetable drawer without making you feel like you're eating leftovers.
  • The soup thickens as it sits, so reheating it feels like opening a completely different meal.
  • You can double the batch and freeze half without any loss in flavor or texture.
02 -
  • Don't add the pasta too early or it will soak up all the broth and turn mushy.
  • If you're planning to store leftovers, cook the pasta separately and add it to each bowl as you reheat.
  • A splash of red wine vinegar at the end brightens the whole pot if it tastes a little flat.
03 -
  • Let the soup rest for ten minutes after cooking, the flavors meld together and the broth thickens slightly.
  • If you want a creamier texture, mash a few spoonfuls of the beans against the side of the pot before adding the pasta.
  • Save your Parmesan rinds and toss one into the pot while it simmers, it adds an incredible umami depth.

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