Vegetable Minestrone Variations (Printable Version)

Hearty Italian soup with seasonal vegetables, pasta and beans, adaptable for any season.

# Ingredient List:

→ Vegetables

01 - 2 tbsp olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced or 1 small butternut squash, diced
06 - 1 cup green beans, chopped or 1 cup chopped kale or spinach
07 - 3 cloves garlic, minced
08 - 1 can (14 oz) diced tomatoes
09 - 1 medium potato, peeled and diced

→ Broth and Beans

10 - 6.5 cups vegetable broth
11 - 1 can (15 oz) cannellini or borlotti beans, drained and rinsed
12 - 3.5 oz small pasta such as ditalini, elbow, or shells
13 - Salt and pepper to taste

→ Herbs and Seasonings

14 - 1 bay leaf
15 - 1 tsp dried oregano
16 - 1 tsp dried basil
17 - 2 tbsp chopped fresh parsley plus more for serving
18 - Grated Parmesan cheese for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic, zucchini or squash, and green beans or kale. Cook for 3 minutes, stirring occasionally.
03 - Add diced tomatoes, diced potato, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
05 - Add drained beans and small pasta to the pot. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta and vegetables are tender.
06 - Season soup with dried oregano, dried basil, salt, and pepper to taste. Remove bay leaf from the pot.
07 - Stir in chopped fresh parsley. Ladle into bowls and top with grated Parmesan cheese and additional parsley if desired.

# Expert Advice:

01 -
  • It's endlessly flexible, shifting with whatever's in season so you never get bored eating the same soup twice.
  • The whole thing comes together in under an hour, which means weeknight dinner that doesn't require planning ahead.
  • There's something deeply satisfying about a bowl this full of vegetables and beans that somehow feels light and comforting at the same time.
02 -
  • The pasta will continue absorbing liquid even after the heat is off, so if you're making this ahead, keep the pasta and broth separate until you're ready to serve and reheat.
  • Don't skip the step of draining and rinsing the canned beans—that thick liquid they're packed in will cloud your broth and make it taste canned rather than fresh.
  • The beauty of minestrone is its flexibility; if you're making it in spring, swap in peas and leeks, and in winter, butternut squash and cavolo nero will transform it into something entirely different.
03 -
  • If you want that restaurant quality depth, add a Parmesan rind to the pot while it simmers and remove it just before serving—it sounds fancy but costs almost nothing and changes everything.
  • Taste as you go, especially when seasoning at the end; minestrone is forgiving enough that you can adjust salt, herbs, and acidity right up until it hits the bowl.
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