Classic Minestrone Soup
Traditional dish · Italian
A hearty and traditional Italian vegetable soup, brimming with seasonal vegetables, beans, and pasta or rice, simmered in a rich tomato broth.
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Ingredients
- Olive oil3 tablespoons
- Onion1 large, chopped
- Carrots2 medium, chopped
- Celery stalks2, chopped
- Garlic3 cloves, minced
- Zucchini1 medium, diced
- Green beans1 cup, trimmed and cut
- Diced tomatoes1 can (14.5 oz)
- Vegetable broth6 cups
- Cannellini beans1 can (15 oz), rinsed and drained
- Kidney beans1 can (15 oz), rinsed and drained
- Small pasta (like ditalini or elbow macaroni)1/2 cup
- Parmesan cheese rind (optional)1
- Fresh parsley1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2
Add garlic and cook for 1 minute more until fragrant.
- 3
Stir in zucchini and green beans, cook for 2-3 minutes.
- 4
Add diced tomatoes, vegetable broth, cannellini beans, kidney beans, and Parmesan rind (if using). Bring to a boil.
- 5
Reduce heat, cover, and simmer for at least 20 minutes to allow flavors to meld.
- 6
Add pasta and cook according to package directions, usually 8-10 minutes, until al dente.
- 7
Remove Parmesan rind. Stir in fresh parsley. Season with salt and pepper to taste.
- 8
Serve hot.
