Minestrone Soup
What I love about minestrone is its versatility. It’s the kind of soup that welcomes whatever you have in your kitchen—perfect for using up leftover veggies or pantry staples. Plus, it’s a great way to sneak in extra nutrients while satisfying even the pickiest eaters.
Equipment
- A large soup pot or Dutch oven
- A wooden spoon or ladle for stirring
- A cutting board and sharp knife
- A measuring cup and measuring spoons
- A colander
- A grater (if you’re adding Parmesan as a topping)
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium zucchini diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 cup pasta small shapes like ditalini or macaroni work best
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Optional Toppings:
- Grated Parmesan cheese
- Fresh basil leaves
- A drizzle of olive oil
Instructions
Sauté the Aromatics:
- Heat the olive oil in your soup pot over medium heat.
- Add the diced onion, garlic, carrots, and celery.
- Sauté for 5–7 minutes until the vegetables are softened and fragrant.
Add the Vegetables and Seasoning:
- Stir in the zucchini, green beans, dried oregano, and basil.
- Cook for another 3 minutes, letting the flavors come together.
Pour in the Liquid:
- Add the diced tomatoes (with their juices) and vegetable broth.
- Stir well and bring the mixture to a boil.
- Once it’s boiling, reduce the heat to a simmer.
Add the Beans:
- Stir in the kidney beans and cannellini beans.
- Let everything simmer for 10 minutes to allow the flavors to meld.
Cook the Pasta:
- Add the pasta to the pot and cook according to the package instructions (usually 7–10 minutes).
- Stir occasionally to prevent sticking.
Taste and Adjust:
- Season with salt and pepper to your liking.
- If the soup seems too thick, you can add a splash of water or more broth to reach your desired consistency.
Serve and Enjoy:
- Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, or a drizzle of olive oil for extra flavor.
- Serve with crusty bread on the side for dipping!
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: 250–300 kcal
- Protein: 10–12 g
- Carbohydrates: 40–45 g
- Fiber: 10 g
- Fat: 6–8 g
- Sodium: 800–900 mg (depending on broth and canned beans used)
- Vitamins and Minerals: High in Vitamin A, Vitamin C, Iron, and Potassium
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.