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Vegetable Minestrone Soup

Vegetable Minestrone Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 small zucchini, diced
  • ½ cup small pasta (ditalini, elbows, or small shells)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 bay leaf
  • Salt and black pepper
  • Parmesan rind (optional)
  • Fresh parsley or basil, for serving
  • Grated Parmesan, for topping

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5 to 7 minutes, until softened. Stir in garlic and tomato paste and cook 1 minute more.
  2. Add diced tomatoes with their juices, broth, kidney beans, oregano, basil, bay leaf, and parmesan rind. Bring to a boil, then reduce to a simmer. Cover and cook 15 minutes.
  3. Stir in pasta, green beans, and zucchini. Simmer, uncovered, 8 to 10 minutes, until pasta is al dente and veggies are tender. Season with salt and pepper.
  4. Remove bay leaf and parmesan rind. Ladle into bowls and top with fresh herbs and grated Parmesan. Serve hot.

Notes

The pasta will continue soaking up broth as it sits, so if you plan to serve the soup later, cook the pasta separately and add it to each bowl just before ladling.