Description
The Best Minestrone Soup – A cozy, rustic Italian soup packed with vegetables, beans, pasta, and bold herby flavor. This hearty one-pot minestrone soup is nourishing, delicious, and endlessly flexible—perfect for busy weeknights, meal prep, or anytime you crave a wholesome bowl of comfort.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 (14.5 oz) can diced tomatoes
- 5 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3/4 cup small pasta (like ditalini or elbow)
- 1 1/2 tsp Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups baby spinach or kale (optional)
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
-
In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
-
Add garlic, zucchini, and green beans; cook another 3–4 minutes.
-
Stir in diced tomatoes, vegetable broth, kidney beans, cannellini beans, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil.
-
Reduce heat and simmer for 20–25 minutes to let the flavors develop.
-
Add pasta and simmer for another 8–10 minutes, until al dente.
-
Stir in spinach or kale just before serving, letting it wilt into the soup.
-
Remove bay leaf, adjust seasoning, and serve with fresh herbs and Parmesan if desired.
Notes
-
Add a spoonful of pesto before serving for extra flavor.
-
Use gluten-free pasta or rice for a gluten-free option.
-
Substitute veggies with what you have on hand—like cabbage, sweet potatoes, or peas.
-
Skip the cheese or use a dairy-free version for a vegan dish.
-
For slow cooker: add all ingredients except pasta and greens. Cook on low 6–8 hours, adding pasta in the last 30 minutes.
