Description
This classic Minestrone Soup is a comforting and hearty Italian vegetable soup packed with beans, fresh vegetables, and small pasta. It’s simmered to tender perfection and topped with freshly grated Parmesan cheese for an authentic taste.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- 1 cup chopped green beans
- 1 medium zucchini, chopped
Liquids and Canned Goods
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
Seasonings and Others
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 3/4 cup small pasta (elbow, shells, etc.)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, chopped celery, and sliced carrots. Cook, stirring occasionally, for 7-8 minutes until the vegetables soften and become fragrant.
- Add vegetables and seasonings: Pour in the vegetable (or chicken) broth, crushed tomatoes, drained red kidney beans, drained white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar. Stir well and bring the mixture to a boil, then reduce heat to a simmer. Let it cook gently for 15 minutes to allow flavors to meld and vegetables to tenderize.
- Cook pasta and finish: Stir in the small pasta and continue to cook for 8-10 minutes until the pasta is al dente. Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and garnish generously with freshly grated Parmesan cheese before serving.
Notes
- Use vegetable broth to keep this soup vegetarian, or chicken broth for a richer flavor.
- You can substitute any small pasta shapes like ditalini or small shells suitable for soup.
- Adjust the seasoning and salt according to your preference, especially if using salted broth.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, use gluten-free pasta.
