Classic Italian Minestrone Soup
A hearty one-pot vegetarian soup packed with vegetables, beans, and pasta
KEY INFO
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 50-60 minutes
- Servings: 4-6
- Difficulty: Easy-Moderate
- Diet: Vegetarian (Vegan-adaptable)
EQUIPMENT NEEDED
- Large pot (6-quart minimum)
- Sharp knife
- Cutting board
- Measuring cups/spoons
- Alternative: Slow cooker or Instant Pot
INGREDIENTS
Vegetables
- 2 carrots, diced (200g)
- 2 zucchini, diced (300g)
- 1/2 large onion, diced (150g)
- 6 celery stalks, diced (200g)
- 2 garlic cloves, minced
Pantry Items
- 1 can (28oz/800g) diced tomatoes
- 1 can (15oz/425g) Great Northern beans, drained
- 1 can (15oz/425g) kidney beans, drained
- 32oz (950ml) vegetable broth
- 2 cups (475ml) water
- 1/2 cup (100g) small pasta (ditalini or elbows)
Seasonings
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
METHOD
- Heat olive oil in your large pot over medium heat
- Add diced onions, carrots, and celery
Cook for 5-7 minutes until softened - Add zucchini and garlic
Sauté for 3 minutes more - Stir in Italian seasoning and basil
Cook until fragrant (30 seconds) - Pour in tomatoes, broth, and water
Bring to a simmer
- Add beans and pasta
Simmer for 20-25 minutes until pasta is tender - Season with salt and pepper
CRUCIAL TIPS
- Don’t overcook the pasta – it will continue softening in the hot soup
- For meal prep, cook pasta separately and add when serving
- Taste and adjust seasonings before serving
- Visual doneness: Vegetables should be tender but not mushy
STORAGE & VARIATIONS
Storage
- Refrigerate up to 3 days
- Freeze up to 6 months (without pasta)
Common Variations
- Add leafy greens like spinach or kale
- Swap beans for different varieties
- Make it vegan by skipping the parmesan
- Add diced potato for extra heartiness
Scaling
- Recipe doubles easily – use larger pot
- Maintain same cooking times
- Adjust seasoning gradually when scaling up
The key to perfect minestrone is tasting as you go and adjusting the seasoning to your preference. Remember, this is a forgiving soup – feel free to use whatever vegetables you have on hand!
