Description
A warm and comforting minestrone soup packed with fresh vegetables, beans, and herbs, perfect for any season and easy to prepare in under 45 minutes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium carrots, peeled and diced
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 2 large fresh tomatoes, diced (or 1 can diced tomatoes)
- 6 cups vegetable broth (low-sodium preferred)
- 1 can (15 oz / 425 g) white beans, drained and rinsed (cannellini or great northern)
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 cup small pasta shapes like ditalini or elbow macaroni (optional; use gluten-free pasta if preferred)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, minced garlic, and chopped celery. Sauté for about 5 minutes until onions are translucent and soft.
- Add diced carrots and green beans. Cook for another 4–5 minutes, stirring occasionally.
- Stir in chopped zucchini and fresh or canned tomatoes. Cook for 2 minutes to let tomatoes break down slightly.
- Pour in 6 cups of vegetable broth and bring to a gentle boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 15 minutes to meld flavors.
- Add drained white beans, kidney beans, and pasta. Simmer for another 10–12 minutes until pasta is tender but not mushy, stirring occasionally.
- Season with salt, pepper, and red pepper flakes to taste. Adjust seasoning as needed.
- Remove from heat and stir in chopped parsley and basil.
- Serve warm, optionally drizzling with olive oil or sprinkling grated Parmesan cheese.
Notes
If soup is too thick, add a splash of broth or water to loosen. Rinse canned beans to reduce salt and canned taste. Cook pasta separately to avoid mushiness if preferred. Substitute chickpeas or lentils for beans if desired. Use gluten-free pasta or omit pasta for gluten-free version. Add cashew cream for creamier texture. Fresh herbs added at the end preserve flavor and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 220
- Fat: 4
- Carbohydrates: 35
- Fiber: 8
- Protein: 12
Keywords: minestrone soup, vegetable soup, bean soup, easy soup recipe, cozy soup, homemade soup, healthy soup, vegetarian soup, vegan soup, gluten-free soup