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Minestrone Soup

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Minestrone soup is a hearty and nourishing Italian soup made with a medley of fresh vegetables, beans, pasta, and a savory tomato broth. It’s comforting, healthy, and perfect for make-ahead meals.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and chopped
  • 2 cups chopped cabbage or spinach
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini or kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini or elbow)
  • 1 teaspoon dried Italian herbs
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in zucchini, green beans, and cabbage or spinach. Cook for another 3-4 minutes.
  4. Add diced tomatoes, tomato paste, vegetable broth, beans, Italian herbs, and bay leaf. Bring to a boil.
  5. Reduce heat and let the soup simmer for about 20-25 minutes, until vegetables are tender.
  6. Stir in pasta and cook until al dente, about 8-10 minutes.
  7. Season with salt and pepper to taste. Remove bay leaf.
  8. Serve hot, garnished with parsley or basil and optional Parmesan cheese.

Notes

  • Use any vegetables you have on hand—potatoes, squash, or peas work great.
  • For a gluten-free version, swap pasta with rice or quinoa.
  • Store leftovers in the fridge for up to 4 days; add extra broth when reheating.
  • Freeze without pasta and add fresh pasta when reheating for best texture.
  • To make it vegan, skip the Parmesan or use a plant-based alternative.

Nutrition

Find it online: https://cookedbymaya.com/minestrone-soup/