Description
Minestrone is a hearty and healthy Italian vegetable soup that dates back to ancient Rome. Known for its thick texture and regional variations, it features a medley of seasonal vegetables, legumes, pasta or rice, and aromatic herbs. It’s a staple of Italian home cooking, often enjoyed as a main meal.
Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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1 zucchini, diced
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1 cup green beans, chopped
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1 potato, peeled and diced
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1 can (15 oz) diced tomatoes
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1 can (15 oz) cannellini beans, drained and rinsed
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4 cups vegetable broth
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1 cup small pasta (like ditalini or elbow)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper, to taste
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Fresh parsley or basil, for garnish
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Freshly grated Parmesan cheese (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
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Add zucchini, green beans, potato, and tomatoes. Stir in broth, oregano, and basil. Bring to a boil.
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Reduce heat and simmer for 20 minutes or until vegetables are tender.
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Add pasta and cannellini beans. Cook until pasta is al dente, about 10 minutes.
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Season with salt and pepper. Serve hot, garnished with fresh herbs and grated Parmesan if desired.
Notes
Minestrone is highly adaptable; feel free to use seasonal or leftover vegetables.
For a vegan version, skip the Parmesan or use a plant-based alternative.
Add spinach or kale for extra nutrition.
Can be made in advance and stored refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian