Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato-based broth. Perfect for a nutritious meal, this classic Italian soup combines sautéed vegetables, tender potatoes, and a medley of aromatic herbs for a wholesome, satisfying dish.
Ingredients
Scale
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Herbs and Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Other Ingredients
- 2 tbsp tomato paste
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup short pasta (ditalini, small shells, or elbow)
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery, cooking the mixture for 5-7 minutes until the vegetables have softened nicely.
- Add Potatoes & Seasonings: Stir in the diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Cook everything together for 2-3 minutes to combine the flavors.
- Incorporate Tomato Paste: Add the tomato paste to the pot and stir it in thoroughly, cooking for another minute to deepen the flavor of the base.
- Pour in Liquids: Pour in the vegetable broth and the fire-roasted diced tomatoes, then bring the mixture to a boil.
- Simmer: Reduce the heat to low and allow the soup to simmer for about 20 minutes, or until the potatoes are tender and flavors meld together.
- Add Zucchini & Pasta: Stir in the chopped zucchini and pasta, cooking until the pasta is al dente, which usually takes about 8-10 minutes depending on pasta type.
- Add Beans: Finally, add the drained kidney or cannellini beans, stirring them in and cooking for an additional 3-5 minutes until heated through.
- Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, optionally garnished with freshly grated Parmesan cheese and chopped fresh herbs for extra flavor and presentation.
Notes
- Use low sodium vegetable broth to control salt levels better.
- You can substitute the pasta with gluten-free options to make this recipe gluten-free.
- Adding fresh herbs like parsley or basil at the end enhances flavor.
- For a thicker soup, reduce broth by simmering longer or add less broth initially.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
