This traditional Italian minestrone soup is a wholesome, vegetable-packed dish with beans, pasta, and a rich tomato broth. It’s comforting, nutritious, and perfect for any day of the week.
What You’ll Need
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Vegetables
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 cup zucchini, chopped
- 1 cup green beans
Base
- 1 can (400g) diced tomatoes
- 4 cups vegetable broth
Add-ins
- 1 cup canned beans (kidney or white beans)
- ½ cup small pasta
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Optional
- Fresh parsley or basil for garnish
- Grated cheese (like parmesan)
Step-by-Step Instructions
1. Sauté base
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
2. Add vegetables
Add carrots, celery, zucchini, and green beans. Cook for 4–5 minutes.
3. Build the soup
Add diced tomatoes and vegetable broth. Stir well.
4. Season
Add oregano, basil, salt, and pepper.
5. Simmer
Cook for 10–15 minutes until vegetables are tender.
6. Add beans & pasta
Add beans and pasta. Cook for another 8–10 minutes until pasta is done.
7. Serve
Garnish with fresh herbs and cheese if desired.
Texture & Taste
- Light yet filling
- Rich tomato flavor
- Loaded with vegetables and beans
Serving Suggestions
Serve with:
- Crusty bread
- Garlic toast
- Light salad
Tips for Best Results
Use seasonal vegetables for best flavor.
Do not overcook pasta—it should stay firm.
Add greens like spinach at the end.
Let soup sit for a few minutes before serving for better taste.
Storage
Store in an airtight container:
- Fridge: up to 3 days
- Reheat before serving
Variations
Add spinach or kale.
Use different beans for variety.
Make it gluten-free by skipping pasta.
