Description
This classic Minestrone Soup recipe is a hearty and comforting Italian vegetable soup packed with tender pasta, fresh herbs, and beans. Featuring a medley of garden vegetables simmered in savory broth and finished with grated Parmesan, this soup is perfect for a wholesome lunch or dinner and serves 6.
Ingredients
Pasta
- 1 cup ditalini or elbow pasta
Vegetables and Aromatics
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 zucchini or yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 large handful parsley, chopped
- 1 handful fresh basil leaves
Seasonings and Herbs
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 dried bay leaf
- 2 to 3 sprigs fresh thyme
Liquids and Canned Goods
- 1/4 cup extra virgin olive oil
- 1 (15-ounce) can crushed tomatoes
- 6 cups vegetable or chicken broth
- 1 (15-ounce) can kidney beans, drained and rinsed
Optional
- Parmesan cheese rind (about 1-inch long)
- Grated Parmesan cheese, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the ditalini or elbow pasta and cook until al dente according to the package instructions. Drain and set aside.
- Soften the aromatics: Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the chopped onion, carrots, and celery. Increase heat to medium-high and cook, stirring regularly, until the vegetables soften slightly, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook the veggies: Add the diced zucchini or yellow squash, green beans, paprika, dried rosemary, kosher salt, and black pepper to the pot. Toss everything together to coat the vegetables evenly with the seasonings and oil.
- Make the soup: Pour in the crushed tomatoes, vegetable or chicken broth, fresh thyme sprigs, dried bay leaf, and the Parmesan cheese rind if using. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and let the soup simmer for about 20 minutes to develop the flavors and cook the vegetables through.
- Finish the minestrone: Remove the lid and add the drained and rinsed kidney beans. Cook for an additional 5 minutes. Stir in the chopped parsley and fresh basil leaves. Just before serving, add the cooked pasta to the soup and simmer briefly until the pasta is warmed through, being careful not to overcook it.
- Serve: Remove the Parmesan cheese rind and bay leaf from the pot. Taste the soup and adjust seasoning if necessary with additional salt and pepper. Serve hot with a sprinkle of grated Parmesan cheese and an optional drizzle of extra virgin olive oil on top for extra richness.
Notes
- Use vegetable broth to keep the soup vegetarian, or chicken broth for a richer flavor.
- Parmesan rind adds depth to the soup but can be omitted for a lighter version.
- Cook pasta just until al dente as it will warm further in the soup, preventing mushiness.
- Fresh herbs can be substituted with dried if necessary, but adjust quantities accordingly.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
