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Classic Hearty Vegetable Minestrone Soup

Overhead view of a bowl of rich vegetable minestrone soup, loaded with vegetables, pasta, and topped with grated Parmesan and parsley.
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A reliable, straightforward recipe for traditional vegetable minestrone soup, perfect for a comforting meal using seasonal vegetables.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable stock (use homemade vegetable broth soup base for best flavor)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 cup chopped seasonal firm vegetables (e.g., zucchini, green beans, or chopped cabbage)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/2 cup small pasta shapes (like ditalini or elbow macaroni)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable stock and add the diced tomatoes (with their juice), oregano, basil, and bay leaf. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot partially, and let the soup simmer for 15 minutes to allow the flavors to blend.
  5. Add the chopped seasonal firm vegetables and the rinsed cannellini beans to the pot. Continue to simmer for 10 minutes, or until these vegetables are tender.
  6. Increase the heat slightly and add the small pasta shapes. Cook according to the package directions, usually 8 to 10 minutes, until the pasta is al dente. Stir often to prevent the pasta from sticking to the bottom.
  7. Remove and discard the bay leaf. Stir in the 1/4 cup of grated Parmesan cheese until melted into the broth. Season with salt and pepper to your taste.
  8. Ladle the hearty vegetable soup into bowls. Garnish each serving with extra Parmesan cheese and fresh parsley. Serve with crusty bread.

Notes

  • For a richer broth, use homemade vegetable broth instead of store-bought stock.
  • You can substitute kidney beans or chickpeas for cannellini beans.
  • If you prefer a thicker soup, add 1/2 cup of cooked small white beans and mash them against the side of the pot before adding the dry pasta.
  • This recipe works well as a slow cooker vegetable minestrone; cook on low for 6 hours after the initial sauté step.

Nutrition

Find it online: https://cookingbycarla.com/vegetable-minestrone-soup-recipe/