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Homemade minestrone soup with beans, pasta, vegetables and Parmesan

Italian Minestrone Soup

A one-pot minestrone with vegetables, cannellini beans, small pasta and tomatoes in a savory broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 290
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 1 medium zucchini diced
  • 1 cup green beans cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 can 14.5 ounces diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 can 15 ounces cannellini beans, drained and rinsed
  • 1 cup small pasta such as ditalini
  • 2 cups baby spinach or chopped kale
  • Grated Parmesan for serving (optional)

Method
 

  1. Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook for 6 to 8 minutes, stirring, until softened.
  2. Stir in the garlic, zucchini, green beans, Italian seasoning, salt, and pepper; cook for 1 minute. Add the diced tomatoes and vegetable broth, scraping the bottom of the pot.
  3. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 15 minutes, until the vegetables are nearly tender.
  4. Stir in the cannellini beans and pasta. Simmer according to the pasta package time, usually 8 to 10 minutes, stirring occasionally so the pasta does not stick. Add a splash of broth if the soup gets too thick.
  5. Turn off the heat and stir in the spinach or kale until wilted. Taste and adjust salt and pepper. Serve hot with Parmesan, if desired.