Vegetable Minestrone Soup Italian

This vibrant vegetable minestrone soup delivers a comforting bowl packed with nourishing veggies, hearty beans, and tender pasta twirled in an herby tomato broth. It is the one recipe I rely on every time I want something truly wholesome yet simple enough for a busy weeknight.

I first made this at the end of summer when our garden was bursting with zucchini and beans. Everyone went back for seconds and now my kids request it whenever they spot the soup pot coming out.

Ingredients

• Olive oil: gives richness and brings out the flavors of sautéed veggies use extra virgin for best taste
• Onion: diced for depth and sweetness look for onions that feel heavy and have tight skin
• Garlic: minced to add a boost of aroma choose plump fresh cloves
• Carrots: sliced thin for a hint of natural sugar pick firm bright orange ones
• Celery: adds savory undertones fresh crisp stalks work best
• Zucchini: diced for mild flavor and tender bits shiny smooth skin means freshness
• Green beans: trimmed and cut for crunch and color snappy beans with no blemishes are ideal
• Baby spinach leaves: stirred in last for color and nutrition fresh tender leaves are perfect
• Canned diced tomatoes: provide the base choose tomatoes with no added sugar for pure flavor
• Cannellini beans: offer creaminess and protein look for beans packed with just water and salt
• Vegetable broth: for the savory backbone low sodium versions help control salt level
• Small pasta such as ditalini or elbow shapes: create texture wheat or gluten free as preferred
• Dried oregano: brings classic Italian notes check aroma for freshness
• Dried basil: balances herbal flavor bright green leaves signal good quality
• Dried thyme: adds earthy layers with subtle undertone
• Salt: helps the flavors pop use just enough then adjust at the end
• Black pepper: gives a touch of spice grind fresh for top flavor
• Freshly grated Parmesan cheese: brings bold savory finish use aged Parmesan for best results
• Chopped fresh parsley: makes for a vibrant garnish flat leaf looks prettiest

Instructions

Heat the Pan:

Drizzle olive oil into a large soup pot set over medium heat wait until the surface gently shimmers. Add diced onion and cook slowly for three minutes stirring often until the edges turn translucent and soft. This is where the soup's sweet start develops.

Build the Base:

Stir in minced garlic sliced carrots and celery continue stirring for five minutes. Watch for the carrots to soften and the celery to become fragrant but not browned.

Sauté the Fresh Veggies:

Add diced zucchini and trimmed green beans to the pot. Sauté for three minutes so the zucchini releases moisture and green beans brighten.

Add Pantry Staples:

Pour in canned diced tomatoes with juices followed by drained cannellini beans and vegetable broth. Each ingredient should be stirred in gently so nothing breaks up and the soup remains chunky.

Season:

Sprinkle dried oregano dried basil dried thyme salt and black pepper into the bubbling liquid. Stir thoroughly then increase the heat to bring everything to a gentle boil.

Cook the Pasta:

Toss in your chosen small pasta. Reduce heat and simmer uncovered for ten to twelve minutes ensuring pasta and vegetables are cooked through but still holding their shape. Stir occasionally so the pasta does not stick.

Finish with Greens:

Scatter baby spinach leaves over the bubbling soup. Stir for two minutes until leaves wilt and turn bright green.

Taste and Adjust:

Sample the broth and adjust salt and pepper to your liking. You can add a splash more broth if the soup thickens too much.

Serve and Garnish:

Using a ladle fill bowls with soup making sure each serving gets lots of vegetables and beans. Top with freshly grated Parmesan and chopped parsley for color and added flavor.

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This soup transforms even the most ordinary vegetables into something special. My personal favorite ingredient is the zucchini because it soaks up all the rich tomato flavor. One winter after sledding outside my children came home rosy cheeked and this minestrone was the first thing they wanted to warm up with.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to four days. It tastes even richer the next day. When reheating add a splash of broth to keep the soup silky rather than thick. Pasta will continue to swell so consider cooking the pasta separately and adding to bowls fresh if making ahead.

Ingredient Substitutions

If you are out of cannellini beans use navy beans or chickpeas for a slightly nutty texture. No zucchini try diced bell peppers or yellow squash. Swap spinach for kale or shredded cabbage for a heartier soup. Gluten free pasta works perfectly and keeps the whole recipe suitable for allergy sensitive families.

Serving Suggestions

A hunk of crusty bread or garlic toast brings out the Italian flavor and makes this a meal on its own. Sprinkle with extra Parmesan or swirl in a spoonful of pesto for a luxurious finish. This soup is the only thing I crave when the weather turns chilly or I want a dinner to bring everyone together.

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Add your favorite twist with seasonal produce and enjoy every bowl of this nourishing soup. Minestrone truly brings everyone together in the kitchen with bold flavors and wholesome comfort.

Recipe FAQs

→ What kind of pasta works best in this soup?

Small pasta shapes such as ditalini or elbow macaroni cook quickly and blend seamlessly with the vegetables and broth.

→ Can I make this dish vegan?

Yes, simply omit the Parmesan cheese or substitute with a dairy-free alternative for a vegan-friendly soup.

→ Which vegetables can I substitute or add?

Cabbage, peas, or seasonal vegetables can be added according to preference or availability for variety.

→ How do I make it gluten-free?

Switch to certified gluten-free pasta for a comforting bowl suitable for gluten-sensitive diets.

→ What is the best way to store leftovers?

Cool the soup, then refrigerate in an airtight container for up to three days. Pasta may soften slightly when reheated.

→ Is this soup suitable for meal prep?

Absolutely. Prepare in advance and reheat gently for easy lunches or dinners throughout the week.