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Authentic Italian Minestrone Soup

A hearty, vegetable-packed minestrone that combines fresh seasonal vegetables, tender pasta, and aromatic herbs for a comforting and satisfying Italian soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 7 servings
Course: Soup
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons extra virgin olive oil
  • 1 large onion diced small
  • 3 carrots peeled and cut into half-moons
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 6 cups vegetable or chicken broth
  • 2 cups zucchini cut into quarter-moons
  • 2 cups green beans trimmed and cut into 1-inch pieces
  • 1 can 15 ounces cannellini beans, drained and rinsed
  • 1 cup small pasta ditalini or elbow pasta
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly cracked black pepper to taste
  • Red pepper flakes for optional heat
  • Fresh basil for garnish optional
  • Grated Parmesan cheese for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or soup ladle
  • Sharp chef's knife
  • Cutting board
  • Can opener
  • Measuring cups and spoons
  • Vegetable peeler
  • Colander for draining canned beans

Method
 

  1. Pour the extra virgin olive oil into your large pot and set it over medium heat until it shimmers gently.
  2. While the oil heats, dice your onion, carrots, and celery into small, uniform pieces.
  3. Add the diced onion, carrot, and celery to the hot oil and stir frequently for about 5 minutes until the vegetables soften and become fragrant.
  4. Stir in the minced garlic and cook for another 30 seconds to 1 minute until it becomes aromatic and slightly golden.
  5. Add the dried oregano and dried basil now, letting them bloom in the hot oil and release their flavors.
  6. Add the crushed tomatoes and broth to the pot, scraping up any browned bits stuck to the bottom with your wooden spoon.
  7. Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer.
  8. Add the carrots and green beans to the simmering soup and cook for about 10 minutes.
  9. Add the zucchini and drained cannellini beans, stirring gently to combine.
  10. Add the small pasta to the simmering soup and stir occasionally to prevent sticking.
  11. Cook pasta for 8 to 10 minutes or according to the package instructions until tender but not mushy.
  12. Taste your soup and season with salt, freshly cracked black pepper, and red pepper flakes if using.
  13. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

Notes

Serve with crusty Italian bread or ciabatta for dipping. This soup freezes well and tastes even better the next day. Adjust seasoning gradually due to broth sodium content.