Vegetable Minestrone Soup Italian (Printable)

Fresh Italian soup brimming with vegetables, beans, and pasta in a savory tomato broth.

# List of ingredients:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 1 cup baby spinach leaves

→ Canned & Pantry

09 - 1 (14.5 ounce) can diced tomatoes
10 - 1 (15 ounce) can cannellini beans, drained and rinsed
11 - 4 cups vegetable broth
12 - 1 cup small pasta such as ditalini or elbow
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon salt or as needed
17 - 1/4 teaspoon black pepper

→ Garnish

18 - 1/4 cup freshly grated Parmesan cheese (optional)
19 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3 minutes until softened.
02 - Add garlic, sliced carrots, and celery. Sauté for 5 minutes, stirring occasionally for even cooking.
03 - Introduce diced zucchini and green beans. Sauté for 3 minutes to lightly soften.
04 - Pour in canned diced tomatoes with juices, drained cannellini beans, and vegetable broth.
05 - Stir in oregano, basil, thyme, salt, and black pepper. Bring mixture to a boil.
06 - Add small pasta shapes, reduce heat, and simmer uncovered for 10 to 12 minutes until pasta and vegetables are tender.
07 - Add baby spinach leaves and cook for 2 minutes until wilted.
08 - Taste and adjust seasoning if necessary.
09 - Ladle minestrone into bowls and garnish with Parmesan cheese and chopped parsley if desired.

# Expert Advice:

01 -
  • Quick to prepare and great for meal prepping
  • Full of colorful vegetables for a nutrient boost
  • Easily adapts for gluten free or vegan diets
  • Family friendly with endless room for customization
02 -
  • High in fiber and plant protein
  • Freezes beautifully for future meals
  • Kid tested and approved
03 -
  • Always sauté onions low and slow so their natural sugar comes out
  • Dried herbs are best added earlier so flavors can infuse into broth
  • For the brightest color add spinach right at the end and avoid overcooking
  • Taste the broth before serving to balance salt and acidity

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