Go Back

Authentic Italian Minestrone Soup

A hearty and flavorful Italian soup loaded with fresh vegetables and herbs, perfect for any season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 potato peeled and diced
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups spinach or kale chopped
  • 1 cup small pasta like ditalini
  • Parmesan cheese for serving optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping knife and cutting board
  • Can opener

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Sauté the onion, carrots, and celery until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the zucchini, potato, and diced tomatoes to the pot.
  5. Pour in the vegetable broth, and add the dried oregano and basil.
  6. Increase the heat and bring the soup to a boil.
  7. Once boiling, reduce the heat to low and let it simmer for 30 minutes.
  8. Stir in the cannellini beans and chopped spinach or kale.
  9. Add the small pasta to the pot and cook until al dente, about 10 minutes.

Notes

For an extra depth of flavor, add a Parmesan rind to the soup while it simmers.