Classic Homemade Minestrone Soup
A wholesome and hearty Italian comfort food soup loaded with fresh vegetables, beans, and pasta.
Equipment
- Large Pot
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
Ingredients
Ingredients
- 2 tablespoons Extra Virgin Olive Oil For sautéing the vegetables.
- 1 medium Onion Finely chopped.
- 2-3 cloves Garlic Minced.
- 2 medium Carrots Diced.
- 2 stalks Celery Chopped.
- 1 medium Zucchini Diced.
- 1 cup Green Beans Fresh or frozen, cut into bite-sized pieces.
- 1 can Diced Tomatoes 14.5 ounces.
- 4 cups Vegetable Broth Low-sodium.
- 1 can Kidney Beans 15 ounces, rinsed and drained.
- 1 cup Small Pasta Such as ditalini or elbow macaroni.
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Black Pepper Freshly cracked, adjust to taste.
- 1/4 cup Fresh Parsley Chopped, for garnish.
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Incorporate the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the diced carrots and chopped celery, cooking for about 5 minutes.
- Add the diced zucchini and cut green beans, sautéing for another 3-4 minutes.
- Pour in the diced tomatoes with their juices and stir to combine.
- Add the vegetable broth, scraping up any browned bits from the bottom.
- Bring to a gentle simmer and cook for about 10 minutes.
- Add the rinsed kidney beans and heat through for about 5 minutes.
- Cook the small pasta separately until al dente, then drain.
- Add the cooked pasta to the soup and stir to combine.
- Season with Italian seasoning, salt, and pepper to taste.
- Let the soup sit for about 5 minutes before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.