Hearty Italian Minestrone

This Hearty Italian Minestrone is a soul-warming soup bursting with vibrant seasonal vegetables, rich tomatoes, and nutrient-packed beans, brought together with aromatic herbs and a hint of savory Parmesan. Perfect for those chilly days when you need a nourishing meal to warm you from the inside out.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 red bell pepper, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (28 oz) crushed tomatoes

6 cups vegetable broth

1 can (15 oz) cannellini beans, rinsed and drained

1 cup small pasta shells

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/4 cup grated Parmesan cheese

2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft and fragrant.

2. Stir in the carrots, celery, zucchini, and bell pepper. Cook until the vegetables start to soften, about 5 minutes.

3. Add the green beans, crushed tomatoes, and vegetable broth to the pot. Bring to a simmer.

4. Stir in the cannellini beans, pasta shells, oregano, and basil. Season with salt and pepper.

5. Simmer the soup until the pasta is al dente and the vegetables are tender, about 15 minutes.

6. Ladle the soup into bowls and garnish with Parmesan cheese and fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stove over medium heat until warmed through, adding a splash of broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.