Hearty Minestrone Vegetable Soup (Printable version)

Hearty Italian vegetable soup with beans, pasta, and fresh herbs in a savory broth.

# What You'll Need:

→ 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 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 2 cups water

→ Beans & Pasta

12 - 1 can (15 ounces) cannellini beans, drained and rinsed
13 - 3/4 cup small pasta such as 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

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5 to 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 to 12 minutes 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 Tips:

01 -
  • It transforms simple vegetables and pantry staples into something that tastes like you've been cooking for hours, when it really takes less than one.
  • You can swap vegetables without thinking twice, which means it grows with whatever's in your fridge instead of against it.
  • The first spoonful is pure comfort, but it's also light enough that you don't feel weighed down afterward.
02 -
  • Don't skip sautéing the vegetables before adding liquid—that step develops flavor in a way rushing straight to the broth just cannot match.
  • Add the pasta toward the end, not at the beginning, or it will dissolve into the broth and you'll lose the pleasant texture contrast you're after.
  • The soup thickens as it sits, especially once the potato breaks down, so if you're making it ahead or saving leftovers, add extra broth when you reheat it.
03 -
  • If you forget the bay leaf or can't find one, the soup will still be delicious—don't stress, just skip it and add an extra pinch of oregano instead.
  • Use a wooden spoon for stirring because it doesn't scrape the bottom of the pot and it feels nicer in your hand, which matters more than you might think when you're cooking something meant to comfort.
  • Taste it five minutes before you think it's done, because the pasta keeps absorbing liquid and the vegetables keep softening, and you want to catch it at exactly the right moment.
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