This classic Italian vegetable soup is a hearty, wholesome meal packed with seasonal vegetables, pasta, and aromatic herbs that warm the soul. Bursting with vibrant flavors and textures, minestrone is the perfect comfort food that brings the taste of Italy straight to your table.
⏱️70 min
📊Easy
👥6 servings
🍽️Soup
vegetarianbudget-friendlyfamilylight
Ingredients
3 tbspextra virgin olive oil
2 piecesonions
2 piecescelery stalks
2 piecescarrots
4 piecesgarlic cloves
1 piecezucchini
200 ggreen beans
300 gpotatoes
400 gcanned tomatoes
400 gcannellini beans
1500 mlvegetable stock
100 gditalini pasta
10 piecesfresh basil leaves
1 tspsea salt
0.5 tspblack pepper
50 gparmesan cheese
Instructions
1PREPARE THE MIREPOIX: Finely dice the onions, celery, and carrots into small, uniform pieces of approximately ½ inch. Mince the garlic cloves very finely. This classic combination forms the aromatic base of your soup and will provide a depth of flavor throughout the cooking process. Keep the prepared vegetables separate until you are ready to add them to the pot.
2HEAT THE OIL AND SAUTÉ AROMATICS: Pour the extra virgin olive oil into a large, heavy-bottomed pot over medium heat, allowing it to warm for about 1 minute until it shimmers gently. Add the diced onions, celery, and carrots, stirring occasionally with a wooden spoon. Cook for 5-7 minutes until the vegetables become soft and translucent, with the onions starting to turn a light golden color. This slow sauté develops the foundational flavors and creates a rich base for your minestrone.
3ADD GARLIC AND TOMATOES: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it brown, as burnt garlic will make the soup taste bitter. Pour in the canned tomatoes with their juices, crushing them slightly with your spoon as you stir. Let the tomatoes cook for 3-4 minutes, allowing their acidity to mellow slightly and their flavors to concentrate before adding the stock.
4BUILD THE SOUP WITH VEGETABLES: Pour in the vegetable stock, bringing the mixture to a gentle boil over medium-high heat. Cut the potatoes into ½-inch cubes, trim the green beans into 1-inch pieces, and cut the zucchini into half-moons. Add the potatoes and green beans to the pot, then reduce the heat to medium-low and simmer for 15 minutes until the potatoes are just beginning to soften. Add the zucchini and the drained cannellini beans, stirring well to distribute all ingredients evenly throughout the soup.
5COOK THE PASTA AND FINISH SIMMERING: Add the ditalini pasta directly to the pot, stirring occasionally to prevent sticking. Simmer for an additional 10-12 minutes, or according to the pasta package instructions minus one minute, as the pasta will continue to cook slightly after you remove the pot from heat. The vegetables should be tender but not falling apart, and the broth should be fragrant and well-infused with all the vegetable flavors. Season with sea salt and black pepper to taste, starting conservatively and adjusting as needed.
6REST AND SERVE WITH FRESH BASIL: Remove the pot from heat and let the minestrone rest for 5 minutes, which allows the flavors to meld together beautifully and the soup to thicken slightly as it cools. Tear fresh basil leaves by hand to release their essential oils and distribute their fragrance. Ladle the hot soup into bowls and top each serving with a sprinkle of torn basil leaves and freshly grated parmesan cheese. Serve immediately with crusty bread for dipping, and encourage guests to add more cheese and a drizzle of quality olive oil to their preference.