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Hearty Vegetable Minestrone Soup: 1 comforting bowl

Vegetable Minestrone Soup

A hearty and vibrant Italian minestrone soup packed with a variety of fresh vegetables, beans, and tender pasta, all simmered in a rich tomato broth. This soup is a perfect way to bring a taste of Sunday comfort to any day of the week.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups vegetable broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add the garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes and vegetable broth. Bring to a boil.
  4. Add the cannellini beans, kidney beans, and pasta. Reduce heat and simmer for 10 minutes.
  5. Add the zucchini, yellow squash, and green beans. Continue to simmer until the vegetables are tender and the pasta is cooked through, about another 10-15 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

  • Feel free to customize the vegetables based on what you have on hand or what’s in season.
  • For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
  • This soup freezes well, making it perfect for meal prep.

Nutrition