Hearty Italian Minestrone Soup
A warm and comforting Italian soup brimming with fresh vegetables, beans, and pasta. This wholesome, family-friendly dish comes together in about 40 minutes and makes for the ultimate comfort food experience.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- grated parmesan cheese optional, for serving
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften.
- Add garlic and veggies: Stir in the minced garlic, zucchini, and green beans. Cook for an additional 3-4 minutes, stirring occasionally to prevent burning.
- Incorporate tomatoes and broth: Pour in the canned diced tomatoes along with their juice, followed by the vegetable broth. Bring the mixture to a gentle simmer.
- Season the soup: Stir in the cannellini beans, dried oregano, dried basil, salt, and pepper. Allow the soup to simmer for 10 minutes, letting the flavors meld together.
- Cook the pasta: Add the small pasta of your choice and continue to simmer for another 8-10 minutes or until the pasta is cooked al dente.
- Final touches: Once the pasta is cooked, taste and adjust the seasoning if necessary. Serve hot, and sprinkle with grated parmesan cheese, if desired.