Minestrone Italian Vegetable Soup (Printable Version)
Hearty Italian soup with colorful vegetables, beans, and pasta simmered in a savory broth.
# What You’ll Need:
→ Main Ingredients
01 - 1 onion, diced
02 - 2 carrots, diced
03 - 2 celery stalks, diced
04 - 1 zucchini, diced
05 - 1 can (15 ounces) cannellini beans, drained and rinsed
06 - 4 cups vegetable broth
07 - 1 can (14.5 ounces) diced tomatoes with juices
08 - 1 cup small pasta (such as ditalini or elbow macaroni)
09 - 1 tablespoon Italian seasoning
# Step-by-Step Guide:
01 - In a large pot over medium heat, sauté the onion, carrots, and celery until softened, about 5 minutes.
02 - Stir in the zucchini, cannellini beans, vegetable broth, diced tomatoes with juices, and Italian seasoning. Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
03 - Add small pasta to the soup and continue cooking until the pasta is tender, about 8-10 minutes. Stir occasionally and season with salt and pepper to taste before serving.
# Additional Tips::
01 -
- Easy to adapt with what you have on hand
- Quick to prepare for busy weeknights
- Packed with vegetables and plant-based protein
- Cozy and satisfying for all ages
02 -
- Full of fiber vitamins and minerals
- Wonderful for meal prep and busy lunches
- Vegetarian and can be made vegan-friendly
03 -
- Always sauté your vegetables long enough at the start for maximum flavor That patient caramelization sets this soup apart
- If using fresh tomatoes add a spoonful of tomato paste to intensify the base
- Never overcook the pasta Add it last so it keeps its perfect bite whether served now or after reheating