Description
This Best Minestrone Soup is a hearty and flavorful Italian classic packed with vegetables, beans, and pasta in a rich tomato broth. Perfectly balanced with herbs and a touch of Parmesan, this soup is comforting and nutritious, ideal for a cozy meal that serves 8.
Ingredients
Vegetables & Herbs
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery, chopped
- 2 medium Yukon gold potatoes, unpeeled and chopped into ½-inch pieces (about ½ pound)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup tomato paste
- 1 medium zucchini, chopped into ½-inch pieces
Liquids & Canned Goods
- 6 cups low sodium vegetable broth
- 28 ounce can fire roasted diced tomatoes
Pantry & Other
- ¾ cup dry short pasta shapes (such as ditalini, small shells, or elbow pasta)
- 15 ounces cannellini beans, kidney beans, or small white beans (rinsed and drained)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook while stirring often for about 8 minutes until the vegetables soften.
- Add Seasonings and Potatoes: Stir in the chopped potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, black pepper, and tomato paste. Cook while stirring for 2 minutes to combine the flavors.
- Add Broth and Tomatoes: Pour in the vegetable broth, fire roasted diced tomatoes, and chopped zucchini. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes to let the vegetables tenderize.
- Add Pasta and Beans: Stir in the dry pasta and rinsed beans. Continue to simmer the soup covered, stirring every few minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and the vegetables are tender, about 8-12 minutes. Adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy.
Notes
- Use low sodium vegetable broth to control the saltiness of the soup.
- Rinsing canned beans helps reduce sodium and improves flavor.
- Stir frequently after adding pasta to prevent sticking.
- Feel free to substitute your preferred short pasta shapes.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
