Hearty Italian Minestrone

Name: Hearty Italian Minestrone
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Get ready to cozy up with a bowl of Hearty Italian Minestrone, a classic soup brimming with fresh vegetables and tender pasta. Perfect for chilly evenings or when you just need a nourishing, one-pot wonder.

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Ingredients for Hearty Italian Minestrone

The magic starts with olive oil, which helps sauté the vegetables to bring out their natural sweetness. Onion and garlic form the aromatic base, essential for building flavor. Carrots and celery add a subtle sweetness and crunch, while zucchini and red bell pepper bring vibrant color and texture. Green beans provide a fresh, earthy note. Crushed tomatoes add richness and a slight tang, which balances the broth. Vegetable broth ties all these elements together, creating a flavorful base. Cannellini beans are creamy and protein-rich, making the soup hearty. The small pasta shells make it comforting, absorbing the delicious flavors. Dried oregano and basil bring that unmistakable Italian flair. Finally, a sprinkle of Parmesan cheese and fresh parsley adds a touch of savory brightness before serving.

Tips & Tricks

Use high-quality vegetable broth for the best flavor foundation.
Want more protein? Add cooked chicken or sausage.
For a gluten-free version, swap the pasta with your favorite GF variety.
Leftovers taste even better, so make a big batch and enjoy it over a few days.

Serving Suggestions

This hearty soup pairs wonderfully with a slice of crusty bread, perfect for dunking and soaking up all that delicious broth. A simple green salad with a light vinaigrette complements the richness of the soup beautifully. For a complete Italian-inspired meal, serve alongside some antipasto or cheese.

Frequently Asked Questions

Can I freeze this soup?: Yes, just let it cool completely before transferring to airtight containers. Freeze for up to 3 months.
What if I don't have all the vegetables?: No worries, you can substitute or skip some. Try adding spinach or kale for a different twist.
How can I make it spicier?: Add a pinch of red pepper flakes or a dash of hot sauce while simmering.

Hearty Italian Minestrone Recipe Walkthrough

First off, heat your olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic. Give them a good stir, letting them cook until soft and fragrant. This should take about 3 to 4 minutes. Once your kitchen smells like heaven, it's time to add the carrots, celery, zucchini, and red bell pepper. Stir these in and let them cook for about 5 minutes, until they start to soften.

Next, add the green beans, crushed tomatoes, and vegetable broth to the pot. Increase the heat until the soup comes to a gentle simmer. Stir in the cannellini beans and small pasta shells. Then, sprinkle in the dried oregano and basil, and season with salt and pepper to your liking. Let everything simmer away until the pasta is just tender, about 15 minutes.

Once everything is cooked to perfection, ladle the soup into bowls. Just before serving, garnish each bowl with a generous sprinkle of Parmesan cheese and a little chopped fresh parsley for a pop of color and flavor.

Why You'll Love This Recipe

Loaded with wholesome vegetables, making it a nutritious choice.
Quick and straightforward, ideal for busy weeknights.
Flexible ingredients allow for easy substitutions based on what you have.
Aromatic herbs add depth and warmth to every spoonful.

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

Step-by-step 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.

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