Hearty Classic Italian Minestrone (Printable View)

Classic Italian soup loaded with fresh vegetables, pasta, and beans in a rich tomato broth. Perfect comforting meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, chopped
08 - 2 cups chopped spinach or kale

→ Base & Seasonings

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta & Beans

16 - 3/4 cup small pasta such as ditalini, elbow, or small shells
17 - 1 can (15 oz) cannellini beans, drained and rinsed
18 - 1 can (15 oz) red kidney beans, drained and rinsed

→ Garnishes

19 - Freshly grated Parmesan cheese optional
20 - Chopped fresh parsley optional
21 - Extra virgin olive oil for drizzling optional

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
02 - Stir in garlic, zucchini, and green beans; cook for 3-4 minutes.
03 - Add diced tomatoes, vegetable broth, oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Stir in pasta and both types of beans. Simmer uncovered for 10-12 minutes, or until pasta is al dente.
06 - Add spinach or kale and cook for 2-3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with Parmesan, parsley, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It clears out your vegetable drawer and somehow makes those forgotten ingredients taste like they were always meant to be together.
  • The soup thickens beautifully as it sits, so leftovers the next day are even better than the first bowl.
02 -
  • Don't add the pasta too early or it will soak up all the broth and turn the soup into a thick stew instead of a brothy bowl.
  • If you're making this ahead, cook the pasta separately and add it to each bowl when you reheat, or it becomes bloated and soggy overnight.
03 -
  • Use the Parmesan rind while the soup simmers for an extra layer of umami; just remember to fish it out before serving.
  • A squeeze of fresh lemon juice right before serving brightens the whole pot and makes every flavor pop.
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