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Classic Minestrone Soup with Fresh Veggies and Beans

A hearty Italian-inspired vegetable soup loaded with fresh vegetables, tender beans, pasta, and a savory tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 1 tbsp tomato paste
  • 1 can diced tomatoes 14.5 oz
  • 6 cups vegetable broth
  • 1 can cannellini beans drained and rinsed
  • 1 cup small pasta

Equipment

  • Large soup pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, carrots, and celery and cook until softened.
  3. Stir in garlic and cook until fragrant.
  4. Add remaining vegetables, herbs, and tomato paste.
  5. Pour in diced tomatoes and vegetable broth and bring to a simmer.
  6. Simmer for 15 minutes, then add beans and pasta.
  7. Cook until pasta is tender and season to taste.

Notes

For best results, cook pasta separately if storing leftovers.