Classic Italian Minestrone Soup with Pasta
A cozy, nutrient-packed soup blending fresh vegetables and hearty pasta, perfect for chilly evenings and gatherings with loved ones.
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil For sautéing, adds a rich, fruity flavor.
- 1 large Onion, diced The aromatic base of your soup, bringing depth to every spoonful.
- 2 medium Carrots, diced Sweet and colorful, they add a lovely crunch.
- 2 stalks Celery, diced A subtle pepperiness that complements the sweetness of the carrots.
- 3 cloves Garlic, minced Adds an aromatic, savory note.
- 1 medium Zucchini, diced Tender and mild, perfect for texture.
- 1 cup Green Beans, chopped Crisp and fresh, providing a crunchy contrast.
- 1 can Diced Tomatoes (14.5 oz) For tang and a touch of acidity.
- 4 cups Vegetable Broth Choose low-sodium for better control over flavors.
- 1 cup Pasta (small shapes like ditalini or elbows) A beloved component that makes it hearty.
- 1 can Cannellini Beans, drained and rinsed Adds protein and creaminess.
- 1 teaspoon Italian Seasoning The aromatic blend of flavors.
- Salt and Pepper (to taste) Essential for enhancing flavors.
Optional Ingredients
- Red pepper flakes For a spicy kick.
- Fresh basil or parsley For garnish.
- Diced pancetta or sausage For a savory twist.
Instructions
Preparation
- In a large pot, warm the olive oil over medium heat.
- Add onion, carrots, and celery. Stir frequently for about 5 minutes.
- Add minced garlic and sauté for an additional minute.
Cooking
- Stir in zucchini and green beans, cooking for another 5 minutes.
- Add vegetable broth and canned diced tomatoes. Bring to a gentle boil.
- Stir in Italian seasoning, salt, and pepper.
- Once boiling, add pasta and cook according to the package instructions.
- Stir in cannellini beans and heat through for about 3 minutes.
- Taste and adjust the seasonings before serving.
Notes
Minestrone soup stores beautifully! Allow it to cool, then transfer to airtight containers. It keeps in the fridge for about 3-4 days or frozen for up to three months.