Description
A hearty and comforting Minestrone Soup packed with vegetables, beans, and pasta, simmered in a flavorful tomato and vegetable broth, topped with grated Parmesan cheese. Perfect for a nutritious and satisfying meal any time of year.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- 1 cup chopped green beans
- 1 medium zucchini, chopped
Liquids
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
Beans & Pasta
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 3/4 cup small pasta (elbow, shells, etc.)
Seasonings & Garnish
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, celery, and sliced carrots. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Ingredients: Pour in the vegetable broth and crushed tomatoes. Add the drained red kidney beans, white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to let the flavors meld.
- Cook Pasta and Season: Stir in the small pasta and continue to cook for an additional 8-10 minutes until the pasta is al dente. Taste the soup and season with salt and pepper as desired. Serve hot, ladled into bowls, and topped with freshly grated Parmesan cheese.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- If you prefer a thicker soup, add less broth or mash some beans before adding the pasta.
- Minestrone soup is versatile—feel free to add or swap seasonal vegetables.
- Use gluten-free pasta if you require a gluten-free version.
- Leftovers store well refrigerated for up to 3 days and reheat on the stovetop.
