Minestrone
A rustic bowl of colorful minestrone soup filled with vibrant diced vegetables, white beans, and small pasta in a rich tomato broth, topped with fresh basil leaves and grated Parmesan cheese, served with crusty Italian bread on a wooden table with a checkered napkin
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Build the Vegetable Base
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery (the classic Italian soffritto). Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and onion is translucent. Add minced garlic and tomato paste, cooking for another minute until fragrant. This aromatic base is the foundation of authentic Italian minestrone flavor.
Pro Tip:
Don't rush this step - properly softened vegetables create the best flavor foundation. The soffritto should smell sweet and aromatic.
Add Liquids and Beans
Add diced tomatoes with their juice, vegetable broth, cannellini beans, kidney beans, oregano, basil, and bay leaf to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 8-10 minutes to allow flavors to meld. The soup should develop a rich, tomatoey aroma with herb notes.
Pro Tip:
Use good quality canned tomatoes for the best flavor. San Marzano tomatoes are ideal if available.
Finish with Pasta and Fresh Vegetables
Add small pasta, green beans, and diced zucchini to the simmering soup. Cook for 8-10 minutes until pasta is al dente and vegetables are tender but still have some bite. Remove the bay leaf and stir in fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top generously with grated Parmesan cheese. Serve immediately with crusty bread.
Pro Tip:
Don't overcook the zucchini - it should retain some texture. Add more broth if the soup becomes too thick after adding pasta.
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