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Hearty minestrone soup, brimming with colorful vegetables and pasta, is shown as a featured image perfect for a comforting meal.
Isabella

Easy Minestrone Soup

This minestrone soup recipe delivers a vibrant and satisfying meal packed with fresh vegetables and hearty flavors. It's incredibly adaptable and easy to make, perfect for a chilly evening or any time you crave a comforting and flavorful soup.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 8 cups vegetable broth or combination of vegetable and chicken broth
  • 1 cup small pasta such as ditalini or elbow macaroni
  • 1 cup zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 Parmesan rind optional
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese for serving
  • Crusty bread for serving optional

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
  2. Add the minced garlic to the pot and cook for another minute, until fragrant.
  3. Pour in the vegetable broth and add the diced tomatoes (undrained) and Parmesan rind (if using). Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  4. Stir in the cannellini beans and pasta. Continue to simmer until the pasta is cooked through, about 8-10 minutes, or according to package directions.
  5. Add the zucchini and green beans to the pot and cook for another 5-7 minutes, until they are tender-crisp. Stir in the frozen peas during the last minute of cooking to warm them through.
  6. Remove the Parmesan rind (if using). Stir in the fresh basil and parsley. Season with salt and pepper to taste.
  7. Ladle the minestrone soup into bowls and garnish with grated Parmesan cheese. Serve with crusty bread for dipping, if desired.

Notes

Don't overcook the pasta; cook it until it’s just al dente. Taste as you go and adjust the seasoning as needed. Minestrone soup is even better the next day. It also freezes beautifully; store it in airtight containers in the freezer for up to 3 months. Feel free to adapt the recipe to your liking and use whatever vegetables you have on hand, such as spinach, kale, potatoes, butternut squash, bell peppers, or corn. For added protein, try Italian sausage, shredded chicken, or chickpeas. Add a pinch of red pepper flakes or a dash of hot sauce for some heat.