Italian Minestrone Soup

A hearty and wholesome Italian Minestrone Soup, packed with fresh vegetables, beans, and pasta. This versatile soup is perfect for a satisfying meal and can be customized with seasonal ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 can (14 oz) cannellini or kidney beans, drained and rinsed
• 1/2 cup small pasta (e.g., ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
3. Stir in the zucchini, green beans, and diced tomatoes.
4. Add the vegetable broth, water, beans, oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Stir in the pasta and cook for an additional 10 minutes, or until the pasta is tender.
6. Remove from heat and stir in fresh parsley.
7. Serve hot, garnished with grated Parmesan cheese if desired.

Tips

• Make it gluten-free: Use gluten-free pasta or omit the pasta entirely and add extra vegetables.
• Add protein: Incorporate cooked chicken or sausage for a heartier version.
• Storage: Store in the refrigerator for up to 4 days. If freezing, cook the pasta separately and add it when reheating.
• Seasonal swaps: Use whatever fresh vegetables are in season, such as spinach or kale.

You can visit our Soups Recipes section for even more delicious recipes.

FAQ

1. Can I use canned vegetables? Yes, but fresh vegetables will provide a more vibrant flavor and texture.

2. What other beans can I use? Chickpeas, black beans, or navy beans work well as substitutes.

3. Can I make this soup vegan? Absolutely! Ensure you skip the Parmesan cheese or use a vegan alternative.

4. How do I reheat this soup? Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it thickens too much.