The Best Minestrone Soup
A comforting and hearty Italian soup filled with fresh vegetables, beans, and pasta.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 2 tablespoons Olive Oil For sautéing.
- 1 medium Onion, diced Provides a savory foundation.
- 2 cloves Garlic, minced Enhances the overall taste.
- 2 medium Carrots, diced Adds natural sweetness.
- 2 stalks Celery, diced Provides crunch.
- 1 medium Zucchini, diced Lends a tender texture.
- 1 cup Green Beans, trimmed and cut Offers a fresh crunch.
- 1 can (15 ounces) Diced Tomatoes Provides acidity and depth.
- 4 cups Vegetable Broth Base for the soup.
- 1 can (15 ounces) Kidney Beans, drained and rinsed Adds protein.
- 1 cup Small Pasta (like ditalini or elbow) Adds substance.
- 1 teaspoon Dried Oregano Enhances flavor.
- 1 teaspoon Dried Basil Provides aromatic touch.
- to taste Salt and Pepper Essential seasonings.
- for garnish Fresh Parsley, chopped Adds color and freshness.
Instructions
- 1. Heat the olive oil in a large pot over medium heat until shimmering.
- 2. Sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and cook for an additional minute.
- 3. Add diced carrots and celery, sauté for 5 minutes, then add zucchini and green beans, cooking for another 3-4 minutes.
- 4. Pour in diced tomatoes and vegetable broth, stirring to combine.
- 5. Add oregano, basil, salt, and pepper, stirring to infuse flavors.
- 6. Once simmering, add kidney beans for heartiness.
- 7. Stir in small pasta and cook according to package instructions, about 8-10 minutes.
- 8. Taste and adjust seasoning as needed.
- 9. Serve hot, garnished with fresh parsley.
- 10. Enjoy the comforting flavors of this minestrone soup!
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days. Feel free to customize with seasonal vegetables or herbs.