Description
A cozy, budget-friendly minestrone soup filled with vibrant vegetables, hearty beans, and pasta, perfect for weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth (low-sodium preferred)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (elbow, ditalini, or small shells)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat until it glistens.
- Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds, stirring.
- Add diced carrots and celery, cooking until they begin to soften, about 5 minutes.
- Stir in diced zucchini and chopped green beans and cook for another 2–3 minutes.
- Pour in diced tomatoes with their juices and vegetable broth, bringing to a gentle boil.
- Reduce heat to a simmer and cook for 8–10 minutes.
- Add drained kidney beans and small pasta, simmering until the pasta is al dente, about 8–12 minutes.
- Taste and season with salt and black pepper. Garnish with torn fresh basil or chopped parsley. Serve hot.
Notes
For best texture, undercook pasta if planning to refrigerate leftovers. Use gluten-free pasta if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian