Vegetable Minestrone Variations (Printable Version)

Hearty Italian soup with seasonal vegetables, pasta, and beans. Perfect year-round comfort food.

# What You'll Need:

→ Vegetables

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

→ Broth & Beans

10 - 6.3 cups vegetable broth
11 - 1 can (14 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta (ditalini, elbow, or shells)
13 - Salt and pepper to taste

→ Herbs & Seasonings

14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - Grated Parmesan cheese for serving (optional)

# How To Make:

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

# Helpful Hints:

01 -
  • It is like a warm hug for your kitchen because the pot practically cooks itself while you relax.
  • You can swap almost any vegetable based on what is in your fridge and it still tastes intentional.
02 -
  • Never walk away from the pot once the pasta goes in or it might soak up all your beautiful broth.
  • Throwing a leftover Parmesan rind into the simmering liquid adds a depth of flavor you cannot get from salt alone.
03 -
  • If the soup gets too thick just add a splash of hot water to loosen it back up.
  • Toasting the dried herbs in the oil for ten seconds before adding the liquid unlocks way more flavor.
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