Best Minestrone Soup

5 from 10 ratings

from kristineskitchenblog.com

This minestrone soup has vegetables, pasta and beans in a richly flavored broth. It's the soup recipe I make most often in my own kitchen! Serve it with sliced sourdough, homemade breadsticks or a green salad.

Prep Time20

Cook Time40

Total Time1

Servings: servings

Calories: 230kcal

Author: Kristine Rosenblatt

Ingredients

3 tablespoons olive oil
1 medium yellow onion chopped
3 medium carrots sliced into ¼-inch thick rounds or half rounds
3 ribs celery chopped
2 medium Yukon gold potatoes unpeeled, chopped into ½-inch pieces, approximately ½ pound of potatoes
4 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
¼ cup tomato paste
6 cups low sodium vegetable broth
28 ounce can fire roasted diced tomatoes
1 medium zucchini chopped into ½-inch pieces
¾ cup dry short pasta shapes such as ditalini, small shells or elbow pasta
15 ounces cannellini beans, kidney beans or small white beans rinsed and drained
grated Parmesan cheese optional, for serving

Instructions

In a large Dutch oven or other heavy pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook, stirring often, for about 8 minutes.
3 tablespoons olive oil, 1 medium yellow onion, 3 medium carrots, 3 ribs celery
Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper and tomato paste. Cook, stirring, for 2 minutes.
2 medium Yukon gold potatoes, 4 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup tomato paste
Add the broth, fire roasted diced tomatoes and zucchini. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
6 cups low sodium vegetable broth, 28 ounce can fire roasted diced tomatoes, 1 medium zucchini
Stir in the pasta and beans. Simmer, covered, stirring every few minutes (to prevent the pasta from sticking to the bottom of the pot), until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes. Taste and season with additional salt and pepper if needed. Serve with grated Parmesan cheese, if desired.
¾ cup dry short pasta shapes, 15 ounces cannellini beans, kidney beans or small white beans

Video

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
This recipe is easily adaptable to use other vegetables. Try green beans (fresh or frozen), spinach, cabbage, butternut squash, sweet potatoes, yellow squash or peas. If using spinach, stir it in at the end, once the soup is done cooking. Frozen peas can be stirred in along with the pasta and beans.
You can add brown rice, barley or farro instead of pasta. Since brown rice takes longer to cook than pasta, add it to the soup along with the broth, tomatoes and zucchini or cook it in a separate pot. Cook barley or farro in a separate pot and then stir into the cooked soup.

Nutrition

Nutrition information is only an estimate.