Minestrone Soup

Name: Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 zucchini, diced; 1 Yukon gold potato, diced; 1 cup green beans, trimmed and cut; 1 can canned diced tomatoes; 2 tbsp tomato paste; 6 cups vegetable broth; 1 bay leaf; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp fresh rosemary, chopped; 1 can canned cannellini beans, drained and rinsed; 1/2 cup small pasta (ditalini or elbow); 1/4 cup Parmesan cheese, grated; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper, freshly ground

A hearty Italian vegetable soup with beans, pasta, and fresh herbs in a rich tomato broth. Packed with nutrients and Mediterranean flavors.

50 minMediumServes 6220 cal/serving

ItalianSoupStovetopVegetarianMediterraneanNut-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp extra virgin olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1 Yukon gold potato, diced
1 cup green beans, trimmed and cut
1 can canned diced tomatoes
2 tbsp tomato paste
6 cups vegetable broth
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
1 tsp fresh rosemary, chopped
1 can canned cannellini beans, drained and rinsed
1/2 cup small pasta (ditalini or elbow)
1/4 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat.
2

Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until the vegetables begin to soften.
3

Add 3 minced garlic cloves and cook for another minute until fragrant.
4

Stir in 2 tbsp tomato paste and cook for 1-2 minutes, coating the vegetables.
5

Add 1 can canned diced tomatoes with their juices, 1 diced zucchini, 1 diced Yukon gold potato, and 1 cup trimmed and cut green beans. Stir to combine.
6

Pour in 6 cups vegetable broth and add 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp chopped fresh rosemary.
7

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 15 minutes.
8

Add 1 can drained and rinsed canned cannellini beans and 1/2 cup small pasta (ditalini or elbow). Simmer for an additional 8-10 minutes, or until the pasta is tender.
9

Remove the bay leaf from the soup.
10

Taste and adjust seasonings as needed.
11

Serve hot, garnished with 2 tbsp chopped fresh parsley and 1/4 cup grated Parmesan cheese.

Questions

Can I make Minestrone Soup dairy-free?

Yes. The dairy in this entry is 1/4 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Minestrone Soup gluten-free?

Yes. The gluten in this entry is 1/2 cup small pasta (ditalini or elbow). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Minestrone Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Minestrone Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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