Vegetable Minestrone Variations (Printable)

Hearty Italian soup with seasonal vegetables, pasta, and beans. Easily adaptable for any time of year.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced or 1 small butternut squash, diced
06 - 1 cup green beans, chopped or 1 cup chopped kale or spinach
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced

→ Broth and Beans

10 - 6 cups vegetable broth
11 - 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta such as ditalini, elbow, or shells
13 - Salt and pepper to taste

→ Herbs and Seasonings

14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - Grated Parmesan cheese for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini or squash, and green beans or kale. Cook for 3 minutes until fragrant.
03 - Add diced tomatoes, diced potato, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables begin to soften.
05 - Add drained beans and pasta. Simmer uncovered for 10 to 12 minutes until pasta and vegetables are tender.
06 - Season with oregano, basil, salt, and pepper. Remove bay leaf and stir in chopped parsley.
07 - Ladle soup into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread and extra virgin olive oil.

# Expert Tips:

01 -
  • It stretches a handful of vegetables into something filling enough to make you forget you skipped the meat entirely.
  • The whole thing comes together in under an hour, which means you can have soup on the table before anyone gets too hungry and cranky.
  • It practically begs you to use what you have, so no trip to the store required if your fridge is half-full.
02 -
  • Don't add the pasta until the very end or it'll turn to mush and release so much starch that your soup becomes gluey instead of brothy.
  • A Parmesan rind dropped into the pot while it simmers adds a savory depth that tastes like you've been cooking for hours when you've barely started.
03 -
  • If your broth is weak, add a piece of Parmesan rind or a splash of good red wine about ten minutes before you finish—it deepens everything instantly.
  • Toast the pasta in a dry pan for two minutes before adding it to the soup if you want it to absorb broth instead of becoming waterlogged.
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