Description
This classic Minestrone Soup recipe is a hearty and comforting Italian-style vegetable soup packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect for a cozy meal, this soup combines the richness of sautéed aromatics with tender veggies and beans, finished with fresh basil and a sprinkle of Parmesan cheese.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
Soup Ingredients
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 small zucchini, chopped
- 1 cup chopped fresh green beans
- 1 (14 ounce) can red kidney beans, drained
- 1 (14 ounce) can white kidney (cannellini) beans, drained
- 1/2 teaspoon Italian seasoning
- 3/4 cup uncooked elbow macaroni
- Salt and pepper, to taste
To Serve
- Fresh basil, optional, to taste
- Freshly grated Parmesan cheese, to taste
Instructions
- Sauté Aromatics: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Sauté the mixture over medium heat for 7-10 minutes until the vegetables are softened and fragrant.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high and bring the soup to a boil.
- Simmer Vegetables: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook the soup for 10 minutes, allowing the flavors to meld and vegetables to soften.
- Cook Pasta and Finish Soup: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for an additional 15-20 minutes, or until the pasta and vegetables are tender. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
- Season and Serve: Before serving, season the soup generously with salt and pepper to taste. Stir in fresh basil if using, and ladle the soup into bowls. Garnish each serving with freshly grated or shaved Parmesan cheese. If the soup is too thick, especially when reheated leftovers, add a splash of broth to reach the desired consistency.
Notes
- Use either chicken broth or vegetable broth to keep the soup vegetarian or add meat flavor.
- Adjust the pasta quantity or type as you prefer, small shapes like ditalini or mini shells also work well.
- If you want to make it vegan, omit butter and parmesan cheese or use vegan substitutes.
- Fresh basil is optional but adds a lovely herbal note at the end of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days; add extra broth when reheating if it thickens too much.
