Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta in a flavorful tomato-based broth. Perfect for a nutritious meal to warm you up, this classic Italian soup is easy to prepare and yields generous servings.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
Liquids and Others
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup short pasta (ditalini, small shells, or elbow)
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and aromatic.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes to blend the flavors.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook, stirring continuously, for another minute to deepen the tomato flavor.
- Pour in Liquids: Pour in the low sodium vegetable broth and the fire-roasted diced tomatoes. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes until the potatoes are tender and the flavors have melded.
- Add Zucchini & Pasta: Stir in chopped zucchini and the short pasta. Continue cooking until the pasta is al dente, typically about 8-10 minutes, stirring occasionally.
- Add Beans: Stir in the drained and rinsed kidney beans or cannellini beans. Cook for an additional 3-5 minutes until the beans are heated through.
- Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with freshly grated Parmesan cheese and fresh herbs like parsley or basil for added flavor and presentation.
Notes
- Use short pasta varieties like ditalini or small shells for the best texture in the soup.
- Low sodium vegetable broth is recommended to better control the salt content.
- You can substitute beans with any preferred variety such as cannellini or kidney beans.
- For a vegan version, omit the Parmesan cheese garnish or use a plant-based alternative.
- The soup can be prepared a day ahead and reheated to enhance the flavors.
