Save A festive, hearty Italian soup loaded with colorful vegetables, beans, and pasta—perfect for a holiday gathering or cozy winter meal.
This soup has become a holiday staple in my family, bringing warmth and vibrant flavors to our table.
Ingredients
- Fresh Vegetables: 2 tablespoons olive oil, 1 large onion diced, 2 carrots peeled and diced, 2 celery stalks diced, 1 red bell pepper diced, 1 zucchini diced, 1 cup green beans trimmed and cut into 1 inch pieces, 2 cups baby spinach roughly chopped
- Aromatics & Seasonings: 3 cloves garlic minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
- Canned Goods & Liquids: 1 (14 oz/400 g) can diced tomatoes, 6 cups vegetable broth, 1 (15 oz/425 g) can cannellini beans drained and rinsed, 1 (15 oz/425 g) can red kidney beans drained and rinsed
- Pasta: 1 cup small pasta shapes (e.g. ditalini, elbow, or small shells)
- Garnishes: ¼ cup grated Parmesan cheese (optional omit for vegan), 2 tablespoons fresh parsley chopped
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 56 minutes until vegetables are slightly softened.
- Step 2:
- Stir in garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Step 3:
- Add zucchini and green beans cook for an additional 3 minutes.
- Step 4:
- Pour in diced tomatoes and vegetable broth. Bring to a boil.
- Step 5:
- Stir in cannellini beans, kidney beans, and pasta. Reduce heat and simmer, uncovered, for 1215 minutes or until pasta and vegetables are tender.
- Step 6:
- Add baby spinach and cook for 23 minutes until wilted. Season with salt and pepper to taste.
- Step 7:
- Ladle the minestrone into bowls. Garnish with Parmesan cheese and parsley if desired.
Save Our family loves to gather around the kitchen and share stories while this hearty soup simmers on the stove.
Required Tools
Large soup pot, Chefs knife, Cutting board, Wooden spoon, Ladle
Allergen Information
Contains dairy if using Parmesan cheese. Pasta may contain gluten use gluten free pasta if needed.
Nutritional Information
Calories 320, Total Fat 6 g, Carbohydrates 53 g, Protein 13 g
Save Enjoy this nourishing minestrone fresh or reheat gently to keep all the wonderful flavors intact.
Recipe Questions & Answers
- → What vegetables are used in this minestrone?
The pot features onion, carrots, celery, red bell pepper, zucchini, green beans, and baby spinach for a colorful mix.
- → Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or substitute with a vegan alternative to keep it plant-based.
- → Which pasta shapes work best?
Small pasta shapes like ditalini, elbow, or small shells cook well and complement the vegetable mix.
- → How long does it take to cook?
Preparation takes about 20 minutes, with 35 minutes of cooking, totaling around 55 minutes.
- → Can I swap vegetables for seasonal options?
Absolutely, you can use seasonal vegetables like butternut squash or peas to vary the flavors.
- → What tools are recommended?
A large soup pot, chef's knife, cutting board, wooden spoon, and ladle are helpful for preparation and serving.