Minestrone Soup

Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 can canned diced tomatoes; 4 cups vegetable broth; 1 zucchini, diced; 1/2 cup fresh green beans, trimmed, cut; 1 can cannellini beans, drained, rinsed; 1/2 cup small pasta (ditalini or elbow); 1 tsp Italian seasoning; 1 bay leaf; to taste salt; to taste black pepper, freshly ground; 1/4 cup Parmesan cheese, grated; 2 tbsp fresh basil leaves, torn

A hearty Italian vegetable soup with beans, pasta, and fresh herbs. Perfect for a comforting lunch on cooler days.

45 minEasyServes 4280 cal/serving

ItalianLunchStovetopVegetarianHigh FiberEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 can canned diced tomatoes
4 cups vegetable broth
1 zucchini, diced
1/2 cup fresh green beans, trimmed, cut
1 can cannellini beans, drained, rinsed
1/2 cup small pasta (ditalini or elbow)
1 tsp Italian seasoning
1 bay leaf
to taste salt
to taste black pepper, freshly ground
1/4 cup Parmesan cheese, grated
2 tbsp fresh basil leaves, torn

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

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

Add 2 minced garlic cloves and cook for another minute until fragrant.
4

Stir in 1 can canned diced tomatoes with their juice, 4 cups vegetable broth, 1 diced zucchini, 1/2 cup trimmed, cut fresh green beans, 1 tsp Italian seasoning, and 1 bay leaf.
5

Bring to a boil, then reduce heat to simmer for 10 minutes.
6

Add 1 can drained, rinsed cannellini beans and 1/2 cup small pasta (ditalini or elbow). Simmer for another 10 minutes until pasta is tender.
7

Season with to taste salt and to taste freshly ground black pepper to taste.
8

Remove the bay leaf before serving.
9

Ladle soup into bowls and garnish with 1/4 cup grated Parmesan cheese and 2 tbsp torn fresh basil leaves.

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Questions

How do I know when Minestrone Soup is done?

Go by the cues in the method rather than the clock. Step 6: cook until pasta is tender.

Is there a substitute for Italian seasoning in Minestrone Soup?

The entry for Minestrone Soup calls for 1 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use dried beans instead of canned in Minestrone Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Minestrone Soup uses 1 can cannellini beans, drained, rinsed.

Can I make Minestrone Soup dairy-free?

Yes. The dairy in Minestrone Soup 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.

Is Minestrone Soup vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup Parmesan cheese, grated. For fully plant-based entries, see the vegan lunch collection.

How do I store and reheat Minestrone Soup?

Refrigerate what is left of Minestrone Soup within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

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