Hearty Vegetable Minestrone Soup Recipe – Easy & Healthy Recipe
This Hearty Vegetable Minestrone Soup is a delicious and healthy Italian classic, packed with a variety of fresh vegetables, beans, and pasta simmered together in a flavorful vegetable broth. It's a comforting one-pot meal that’s easy to prepare and perfect for a nutritious dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 1 Onion, diced (1/4 to 1/2 inch pieces)
- 2 Celery stalks, diced
- 2 Carrots, diced
- 3 cloves Garlic, minced
- 1 Zucchini, cubed
- 1–2 Potatoes or Sweet Potatoes, cubed (optional)
- 1–2 cups Green Beans, trimmed and cut
- 1 cup Cabbage or Spinach, sliced or chopped
Canned and Dry Ingredients
- 1 can Diced Tomatoes (undrained)
- 1 can Cannellini Beans (or Kidney Beans or Chickpeas), rinsed and drained
- 1 cup Small Pasta (Ditalini, small shells, elbow macaroni, or broken spaghetti)
Liquids and Oil
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
Herbs and Seasonings
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt, to taste
- Freshly ground Black Pepper, to taste
Optional
- Parmesan rind (for cooking, optional)
- Parmesan or Pecorino Romano cheese for serving
- Fresh Parsley for garnish
Instructions
- Prep Your Veggies: Gather and chop all vegetables uniformly: dice onion, carrots, and celery; mince garlic; cube zucchini and potatoes (if using); slice cabbage or greens. Rinse and drain the canned beans thoroughly for best texture.
- Build the Soffritto: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté gently for 8-10 minutes, stirring occasionally, until vegetables are softened and translucent, avoiding any browning to retain sweetness.
- Aromatics & Tomato Paste: Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Add tomato paste and cook 2-3 minutes, stirring constantly to deepen the tomato flavor and caramelize slightly.
- Add Tomatoes & Broth: Pour in canned diced tomatoes with juices and vegetable broth. Add the bay leaf and optional Parmesan rind to enrich the broth. Bring to a gentle simmer, then reduce heat to low and cover. Let cook for at least 15-20 minutes to develop flavors.
- Introduce Heartier Vegetables: Add the cubed potatoes (if using) and green beans. Continue simmering for 10-15 minutes until these vegetables are tender yet crisp, maintaining texture.
- The Finishing Touches: Add zucchini and rinsed cannellini beans to the soup. Cook an additional 5-7 minutes until zucchini is tender but not mushy. Stir in cabbage or spinach during the final 2-3 minutes for freshness and vibrant color.
- Cook the Pasta (Crucial Step!): Cook the small pasta separately according to package instructions until al dente. Drain well. You may add pasta to individual bowls before ladling soup or stir it directly into the main pot just prior to serving for convenience.
- Season & Serve: Remove the bay leaf and Parmesan rind. Taste soup and season generously with salt and freshly ground black pepper. Ladle hot soup over the cooked pasta in bowls. Garnish with fresh chopped parsley, a generous grating of Parmesan or Pecorino Romano cheese, and a drizzle of olive oil for extra richness and flavor.
Notes
- For more protein, feel free to add cooked chicken or turkey.
- Using a Parmesan rind while simmering adds umami depth but is optional.
- Small pasta varieties like ditalini or elbow macaroni work best for traditional texture.
- This soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
- Adjust vegetable broth saltiness accordingly to prevent over-seasoning.
