Minestrone
A hearty and flavorful Italian soup packed with vegetables, beans, and pasta, perfect for a comforting meal any day of the week.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (2) medium carrots, diced
- (2) celery stalks, diced
- (3 cloves) garlic, minced
- (1) medium zucchini, diced
- (1 cup) green beans, chopped
- (1 can) (14 2/4 oz) diced tomatoes
- (4 cups) vegetable broth
- (1 can) (15 oz) cannellini beans, drained and rinsed
- (1 teaspoon) dried oregano
- (1 teaspoon) dried basil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) small pasta (like ditalini or elbow)
- (1/4 cups) grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- 1
In a large pot, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté for 3-4 minutes until softened.
- 3
Stir in 2 medium carrots, diced, and 2 celery stalks, diced, and cook for another 5 minutes.
- 4
Add 3 cloves of minced garlic and cook for 1 minute until fragrant.
- 5
Add 1 medium zucchini, diced, and 1 cup of chopped green beans, and stir for 2-3 minutes.
- 6
Pour in 1 can of diced tomatoes (with juice) and 4 cups of vegetable broth.
- 7
Add 1 can of drained and rinsed cannellini beans, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
- 8
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- 9
Add 1 cup of small pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 10
Taste and adjust seasoning if necessary. Serve hot, topped with 1/4 cup of grated Parmesan cheese and fresh basil leaves if desired.
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