Description
A hearty and flavorful Minestrone Soup loaded with fresh vegetables, kidney beans, and pasta simmered in a rich tomato and herb broth. Perfect for a wholesome and comforting meal, this classic Italian soup is easy to prepare and serves 8.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Herbs & Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Liquids & Canned Goods
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Pasta
- 1 cup short pasta (ditalini, small shells, or elbow)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, basil, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes to combine flavors.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook for another minute, stirring well to coat the vegetables.
- Pour in Liquids: Pour in the low sodium vegetable broth and fire-roasted diced tomatoes. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce heat to low and let the soup simmer gently for 20 minutes, or until the potatoes are tender and flavors meld together.
- Add Zucchini & Pasta: Stir in the chopped zucchini and the short pasta. Continue cooking until the pasta is al dente, usually about 8-10 minutes depending on pasta type.
- Add Beans: Finally, stir in the drained kidney or cannellini beans and cook for 3-5 minutes until heated through.
- Serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with Parmesan cheese and fresh herbs like basil or parsley if desired.
Notes
- Use low sodium broth to control salt levels.
- You can substitute any short pasta shape you prefer.
- For a vegan version, omit Parmesan cheese garnish.
- Adding fresh herbs like basil at the end enhances the flavor.
- Leftover soup stores well in the refrigerator for up to 4 days.
- To make it gluten free, use gluten free pasta.
