Description
A classic Italian Minestrone Soup packed with vegetables, beans, and pasta, simmered in a flavorful broth and finished with grated parmesan cheese. This hearty, comforting soup is perfect for a nutritious meal and comes together easily on the stovetop.
Ingredients
Scale
Sauce & Broth
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper to taste
Vegetables & Beans
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 1 cup chopped green beans
- 1 medium zucchini, chopped
Pasta & Cheese
- 3/4 cup small pasta (elbow, shells, etc.)
- Grated parmesan cheese for serving
Instructions
- Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add chopped onion, minced garlic, chopped celery, and sliced carrots. Sauté for 7-8 minutes until the vegetables are softened and fragrant.
- Add broth and seasonings: Pour in the vegetable or chicken broth, crushed tomatoes, drained red kidney beans, white beans, green beans, and chopped zucchini. Sprinkle in the Italian seasoning and sugar. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes to meld the flavors.
- Cook the pasta and finish: Stir in the small pasta and continue cooking for 8-10 minutes until the pasta is al dente. Season the soup with salt and pepper to taste. Serve hot, ladled into bowls, garnished with freshly grated parmesan cheese.
Notes
- Use vegetable broth to make the recipe vegetarian, chicken broth for added flavor.
- Adjust the pasta amount or type based on your preference; small shapes work best.
- This soup freezes well—store leftovers in an airtight container and reheat gently on the stove.
- For a vegan version, omit parmesan cheese or use a plant-based substitute.
