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Classic Minestrone Soup With Fresh Vegetables

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This classic minestrone soup is made with fresh vegetables, hearty beans, tender pasta, and a rich tomato broth for a comforting, wholesome, and family friendly meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup green beans, cut into pieces
  • 1 can diced tomatoes (14.5 oz)
  • 1 can tomato sauce (15 oz)
  • 4 cups vegetable broth
  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup small pasta
  • Fresh parsley or basil, optional
  • Grated Parmesan or dairy-free alternative, optional

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook until softened.
  3. Stir in garlic and Italian seasoning and cook until fragrant.
  4. Add diced tomatoes, tomato sauce, vegetable broth, beans, green beans, zucchini, and bay leaf.
  5. Bring to a boil, then reduce to a simmer.
  6. Simmer uncovered until vegetables are tender.
  7. Stir in pasta and cook until tender.
  8. Remove bay leaf and season with salt and pepper.
  9. Ladle into bowls and garnish if desired.

Notes

For best texture when storing leftovers, cook pasta separately and add just before serving.

Find it online: https://www.lylyrecipes.com/minestrone-soup/