This hearty and comforting Italian soup combines seasonal vegetables, pasta, and beans in a savory tomato-based broth. A complete, economical, and authentic dish that warms the soul and delights the palate with its Mediterranean flavors.
⏱️70 min
📊Easy
👥6 servings
🍽️Soup
vegetarianbudget-friendlyfamilylight
Ingredients
3 cuillères à soupeolive oil
2 piècesonions
3 piècescarrots
2 branchescelery
400 gcanned peeled tomatoes
1.5 litrevegetable broth
300 gcooked red beans
2 pièceszucchini
200 gcabbage
100 gshort pasta (ditalini or small rice)
3 goussesgarlic
1 à goûtsalt and pepper
Instructions
1PREPARE THE VEGETABLES: Wash and peel the onions, carrots, and celery. Cut them into small, uniform cubes of approximately 0.5 cm. Finely mince the garlic cloves. This careful preparation ensures even cooking and a pleasant texture in your soup. Set all vegetables aside in a bowl.
2HEAT THE OLIVE OIL: In a large Dutch oven or stockpot, pour the olive oil over medium-high heat. Wait a few seconds until it is hot and slightly smoking. This is the ideal moment to start cooking your aromatics, which should release their flavors without burning.
3SAUTÉ THE AROMATICS: Pour the onions, carrots, celery, and garlic into the hot oil. Stir regularly with a wooden spoon for 5 to 7 minutes, until the vegetables become translucent and begin to lightly brown. You will smell the aromas of the mirepoix escaping, a signal that your vegetables are releasing their essential flavors.
4ADD TOMATOES AND BROTH: Pour the peeled tomatoes with their juice and the vegetable broth into the pot. Increase the heat slightly to bring the liquid to a boil, then reduce to medium heat to maintain a gentle simmer. This ideal temperature allows the flavors to concentrate without the soup evaporating too quickly.
5INCORPORATE THE REMAINING VEGETABLES: Cut the zucchini into small cubes the same size as the other vegetables, then crumble or cut the cabbage into thin strips. After 10 minutes of simmering the broth with the first vegetables, add the zucchini, cabbage, and cooked red beans. Let cook over medium-low heat for approximately 15 minutes, until all vegetables are tender but retain a slight firmness.
6COOK THE PASTA: When the vegetables are almost cooked, pour the short pasta into the soup. Stir well to prevent it from sticking to the bottom. Let cook for the time indicated on the package (generally 8 to 10 minutes), until the pasta is al dente. The secret to perfect minestrone lies in this final balance: firm pasta and tender vegetables.
7FINISH AND SERVE: Taste your minestrone and adjust the seasoning with salt and pepper to your preference. Let rest 2 minutes off the heat before serving. Offer freshly grated Parmesan and a drizzle of olive oil at the table: this final touch brings richness and authenticity to your dish.