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–+ servings

Hearty Italian Minestrone Soup

This robust minestrone soup combines fresh seasonal vegetables, cannellini beans, and tender pasta in a rich tomato broth. Infused with aromatic herbs and a drizzle of quality olive oil, this soup is both nutritious and satisfying.
Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: Italian
Calories: 194
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons extra virgin olive oil plus more for serving
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 can 14.5 oz diced tomatoes with juice
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 6 cups vegetable broth or chicken broth for non-vegetarians
  • 2 cups chopped fresh spinach
  • 1 cup small pasta ditalini, orzo, or small shells
  • 2 tablespoons tomato paste
  • Salt and freshly ground black pepper to taste
  • ¼ cup fresh basil leaves torn
  • Freshly grated Parmesan cheese for serving

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  3. Stir in the zucchini, green beans, dried herbs, and bay leaf. Season with a pinch of salt and pepper to help vegetables release their flavors. Cook for 3-4 minutes, stirring occasionally.
  4. Add the diced tomatoes with their juice and tomato paste. Stir to combine, allowing the tomato paste to coat the vegetables evenly.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
  6. Add the cannellini and kidney beans. Simmer uncovered for an additional 10 minutes.
  7. Meanwhile, cook the pasta separately according to package instructions until just al dente. Drain and set aside.
  8. When the soup has simmered for the full time, add the chopped spinach and stir until wilted, about 1 minute.
  9. Add the cooked pasta to the soup. Taste and adjust seasoning with salt and pepper as needed.
  10. Remove from heat, discard the bay leaf, and stir in the fresh basil leaves.
  11. Ladle the hot soup into bowls. Drizzle each serving with a little olive oil and sprinkle with freshly grated Parmesan cheese before serving.

Nutrition

Calories: 194kcalCarbohydrates: 26gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 2mgSodium: 955mgFiber: 7gSugar: 11g
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