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Italian
Minestrone Vegetable Soup Lunch
40 min total15 prep25 cook6 servings280 cal
VegetarianVeganClassicContains gluten
Hearty Italian minestrone with beans, seasonal vegetables, and small pasta in a tomato-herb broth. A satisfying lunch soup that tastes even better the next day.
Ingredients
pantry
- 1 cupsmall pasta (ditalini)
- 1 cancannellini beans
- 400 gcrushed tomatoes
- 6 cupvegetable broth
- 2 tbspolive oil
- 1 tspdried oregano
- 1 tspsalt
produce
- 2carrot
- 2 stalkscelery
- 1zucchini
- 3 clovesgarlic
Steps
- Dice carrot, celery, zucchini, and mince garlic.
- Heat olive oil in a large pot and sauté carrot, celery, and garlic until softened.
- Add crushed tomatoes, oregano, broth, and salt; bring to a boil.
- Stir in cannellini beans and zucchini; simmer 15 minutes.
- Cook pasta separately in salted water until al dente, then drain.
- Add cooked pasta to the soup and simmer 2 minutes to marry flavors.
- Adjust seasoning with salt and pepper.
- Ladle into bowls and drizzle with olive oil.
- Serve hot with grated Parmesan if desired.
Tips
- Add pasta at the end so it stays al dente.
- Use a parmesan rind in the broth for extra depth if available.
- Stir in a handful of spinach at the end for color and freshness.
- Serve with crusty bread for dipping.
