Classic Minestrone

Classic Minestrone

A hearty vegetable soup simmered with beans, pasta, and tomatoes for a rustic, comforting bowl.

Total 1 hr 5 min Makes 6 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Italian-style vegetable soup layers onions, carrots, celery, and cabbage with cannellini beans, tomatoes, and small pasta in a savory broth. Simmering the vegetables slowly builds a deep, comforting flavor that suits a cool-weather lunch or light dinner. A finish of Parmesan and fresh herbs rounds out the dish.

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 2 cups green cabbage, shredded
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. Stir in the zucchini and cabbage, and cook for 3 minutes to soften slightly.

  4. Add the diced tomatoes, vegetable broth, oregano, basil, bay leaf, salt, and pepper. Stir to combine and bring to a boil.

  5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the vegetables are tender.

  6. Stir in the cannellini beans and ditalini pasta. Increase heat slightly and simmer, uncovered, for 10 minutes, or until the pasta is tender.

  7. Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.

  8. Ladle the soup into bowls and top with grated Parmesan and chopped parsley before serving.

Rate this recipe

★ 4.8 (1)

Classic Minestrone

This Italian-style vegetable soup layers onions, carrots, celery, and cabbage with cannellini beans, tomatoes, and small pasta in a savory broth. Simmering the vegetables slowly builds a deep, comforting flavor that suits a cool-weather lunch or light dinner. A finish of Parmesan and fresh herbs rounds out the dish.

1 hr 5 min 6 servings 265 cal

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 2 cups green cabbage, shredded
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

  2. 2

    Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. 3

    Stir in the zucchini and cabbage, and cook for 3 minutes to soften slightly.

  4. 4

    Add the diced tomatoes, vegetable broth, oregano, basil, bay leaf, salt, and pepper. Stir to combine and bring to a boil.

  5. 5

    Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the vegetables are tender.

  6. 6

    Stir in the cannellini beans and ditalini pasta. Increase heat slightly and simmer, uncovered, for 10 minutes, or until the pasta is tender.

  7. 7

    Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.

  8. 8

    Ladle the soup into bowls and top with grated Parmesan and chopped parsley before serving.