Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a wholesome meal that is both satisfying and nutritious, this classic Italian soup is easy to prepare and ideal for serving families and guests.
Ingredients
Scale
Vegetables
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
Liquids
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
Other Ingredients
- 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 chopped celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes to release flavors.
- Incorporate Tomato Paste: Add the tomato paste to the pot and stir well. Cook for an additional minute to deepen the tomato flavor.
- Pour in Liquids: Add the low sodium vegetable broth and fire-roasted diced tomatoes with their juices. Stir to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Zucchini & Pasta: Stir in the chopped zucchini and short pasta. Cook uncovered for the amount of time recommended on the pasta package, until the pasta reaches al dente texture.
- Add Beans: Add the drained and rinsed kidney or cannellini beans to the soup. Stir and cook for 3-5 minutes to heat the beans thoroughly.
- Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with freshly grated Parmesan cheese and chopped fresh herbs like parsley or basil.
Notes
- For a vegan version, skip the Parmesan cheese garnish.
- You can substitute any type of small pasta shapes depending on availability.
- If you prefer a thicker soup, reduce the broth to 5 cups.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove to avoid overcooking the pasta.
