Description
A hearty and flavorful minestrone soup packed with fresh vegetables and beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup chopped green beans
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Stir in cannellini beans and pasta. Reduce heat and simmer for 10 minutes.
- Add zucchini, yellow squash, and green beans. Continue to simmer until vegetables are tender and pasta is cooked through, about 10-15 minutes more.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before adding the remaining vegetables.
- Feel free to add other vegetables you have on hand, such as spinach, kale, or potatoes.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: minestrone, vegetable soup, rustic soup, hearty soup, Italian soup, bean soup, pasta soup