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
- 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.
- Add the garlic and zucchini and cook for 2 minutes, stirring often, until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then add the oregano, salt, and pepper. Stir well to combine.
- 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.
- Stir in the kidney beans and cannellini beans and bring the soup back to a low boil.
- 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).
- Stir in the chopped spinach during the last 2 minutes of cooking, just until it wilts down into the soup.
- Taste the soup and season with more salt and pepper as needed -- canned beans and broth vary in saltiness, so adjust gradually.
- 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.
- 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
| Calories | 260 |
| Protein | 11.0 g |
| Fat | 7.0 g |
| Carbs | 40.0 g |
| Fiber | 9.0 g |
| Sodium | 780 mg |
Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.
More From Soups & Stews
Related Recipes
Members
Soups & Stews
Vietnamese Beef Pho
Members
Soups & Stews
French Onion Soup
Members
Soups & Stews
Shrimp and Sausage Gumbo
Members
Soups & Stews