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Italian Minestrone Soup

Italian Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (28 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup dry ditalini pasta
  • 1 piece (2 to 3 inches) Parmesan rind
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh chopped parsley, for garnish
  • Grated Parmesan cheese, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt; cook until softened, 6-8 minutes. Stir in garlic and cook 1 minute.
  2. Add diced tomatoes with their juices, vegetable broth, Italian seasoning, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat and simmer 10 minutes.
  3. Stir in zucchini, green beans, and pasta; simmer until pasta is tender, about 9-10 minutes, adding more broth if needed.
  4. Fold in drained beans and any leafy greens; cook 2-3 minutes until heated through. Season with salt and pepper.
  5. Remove bay leaf and rind. Ladle soup into bowls, top with parsley and grated Parmesan. Serve immediately.

Notes

The Parmesan rind is optional but adds incredible depth. The soup will thicken as it sits because the pasta absorbs liquid; when reheating, add a splash of broth or water to thin it out.