Minestrone Soup

A hearty Italian-style vegetable soup with kidney beans, tender seasonal vegetables, tomatoes, and small pasta in a savory broth.

Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 garlic cloves
• 1 can (28 ounces) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 can (15 ounces) kidney beans
• 1 cup green beans
• 1 medium zucchini
• 1 cup small pasta
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery; cook until the onion is translucent and the vegetables begin to soften, about 6 minutes. (about 6 min) — Medium heat
2. Add the minced garlic and Italian seasoning. Cook, stirring, until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Stir in the tomatoes, vegetable broth, drained and rinsed kidney beans, and green beans. Bring to a boil, then reduce the heat and simmer uncovered until the carrots and green beans are nearly tender, about 12 minutes. (about 12 min) — Simmer
4. Add the diced zucchini and small pasta. Simmer, stirring occasionally, until the pasta is tender and the vegetables are fully tender, 8 to 10 minutes, or according to the pasta package directions. (about 10 min) — Simmer
5. Season with the salt and black pepper. Taste and adjust seasoning, then let the soup rest for 5 minutes before serving so the flavors settle. (about 5 min) — Off heat