Classic Minestrone Soup
A hearty and comforting classic minestrone soup packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a nutritious lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes with juice
6 cups vegetable broth
1 (15 ounces) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
3/4 cup small pasta shells or elbow macaroni
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced zucchini, diced potato, and green beans. Cook for 3 minutes.
Add diced tomatoes with their juice, vegetable broth, cannellini beans, dried oregano, dried basil, dried thyme, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender.
Remove the bay leaf. Season the soup with salt and black pepper to taste.
Add the pasta to the soup and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
Stir in chopped fresh parsley just before serving.
Ladle the soup into bowls and serve hot.