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Vegetable Minestrone
Soups & Stews Free

Vegetable Minestrone

A brothy Italian vegetable soup loaded with beans, small pasta, and whatever vegetables you have on hand, finished with a swirl of good olive oil and Parmesan.

20 minPrep
40 minCook
60 minTotal
6Servings
EasyDifficulty
⭐ 4.5Rating

about 3 quarts

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups vegetable broth
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup small pasta, such as ditalini or small shells
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 0.5 teaspoon black pepper
  • 0.5 cup Parmesan cheese, grated, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the garlic and zucchini and cook for 2 minutes, stirring often, until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth, then add the oregano, salt, and pepper. Stir well to combine.
  4. Raise the heat to high and bring the soup to a boil, then reduce to a simmer (gentle bubbles) and cover. Cook for 15 minutes to let the vegetables soften and the flavors combine.
  5. Stir in the kidney beans and cannellini beans and bring the soup back to a low boil.
  6. Add the small pasta and cook uncovered, stirring occasionally so it does not stick to the bottom, for 8 to 10 minutes or until the pasta is tender with a slight bite (check package directions, since brands vary).
  7. Stir in the chopped spinach during the last 2 minutes of cooking, just until it wilts down into the soup.
  8. Taste the soup and season with more salt and pepper as needed -- canned beans and broth vary in saltiness, so adjust gradually.
  9. If the soup seems too thick after the pasta absorbs liquid, thin it with an extra splash of broth or water and bring back to a simmer.
  10. Ladle into bowls and top each serving with grated Parmesan and, if you like, a drizzle of extra olive oil.

Highlights

  • Loaded with vegetables and beans
  • Vegetarian and hearty
  • Great for using up produce
Tip: If you are not serving the whole pot right away, cook the pasta separately and stir it into each bowl -- it keeps swelling and turns mushy if left sitting in the broth.
Tip: This soup is very forgiving: swap in green beans, kale, or diced potatoes for whatever vegetables you have.

Nutrition

Calories260
Protein11.0 g
Fat7.0 g
Carbs40.0 g
Fiber9.0 g
Sodium780 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.

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