Garden Minestrone Soup is the ultimate comfort meal, packed with fresh veggies and hearty beans. It's perfect for cozy nights when you need something nourishing yet vibrant. This recipe brings the garden to your table, celebrating seasonal produce in every spoonful.
Olive oil is the base that sets a rich, aromatic foundation for sautéing the vegetables. Onion and garlic provide a classic flavor combo that enhances the depth of the soup. The trio of carrots, celery, and zucchini adds sweetness and texture, while green beans contribute a crisp bite. A red bell pepper introduces a hint of sweetness and vibrant color. Diced tomatoes bring a tangy richness, perfectly balanced with the savory notes of the vegetable broth. Cannellini beans add a creamy texture and protein punch. Small pasta, like ditalini, makes the soup more filling without overpowering the other ingredients. Kale delivers a nutrient boost and a subtle earthiness. Dried oregano and thyme infuse the soup with herbal warmth, while salt and pepper round out the flavors. Finally, fresh basil and grated Parmesan cheese provide a fresh and savory finish.
This soup pairs beautifully with a crusty loaf of bread or a simple green salad. It’s also fantastic with a side of garlic breadsticks or a piece of focaccia, perfect for soaking up the delicious broth.
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and minced garlic. Sauté them for about 3 to 5 minutes until the onion turns translucent and fragrant. Next, toss in the sliced carrots and chopped celery. Stir occasionally and let them cook for around 5 minutes, allowing them to soften a bit.
Add the diced zucchini, trimmed and halved green beans, and the diced red bell pepper. Continue cooking for another 5 minutes, stirring now and then, until the vegetables are tender but still vibrant.
Pour in the can of diced tomatoes and the vegetable broth. Stir everything together and increase the heat to bring it to a gentle boil. Once it reaches a boil, reduce the heat to a simmer and let it cook for 15 minutes. This allows the flavors to meld beautifully.
Stir in the drained and rinsed cannellini beans and the small pasta. Let them cook in the simmering soup for about 8 to 10 minutes, or until the pasta is al dente. Stir occasionally to ensure the pasta doesn't stick to the bottom.
Add the chopped kale to the pot, along with the dried oregano, thyme, salt, and pepper. Stir well and let it simmer for another 5 minutes, just until the kale wilts and the flavors meld together. Finally, stir in the fresh basil right before serving.
Ladle the hot soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese. Enjoy the comforting warmth and garden-fresh flavors!
Share