Italian Minestrone Soup
A hearty Italian classic soup made with vegetables, pasta, and beans for a rich and satisfying meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves grated
- 1 carrot chopped
- 1 celery stalk chopped
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1 potato diced
- 1 tomato chopped
- 1 tablespoon tomato paste
- 4 cups vegetable stock
- 1 cup cooked white beans or chickpeas
- 1/2 cup small pasta e.g., ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper
- Freshly grated Parmesan cheese optional, for serving
- Fresh basil leaves for garnish
Heat olive oil in a large pot. Add the onion and garlic and sauté for 3-4 minutes.
Stir in the carrot, celery, zucchini, green beans, and potato, and cook for another 5 minutes.
Add the chopped tomato and tomato paste, and stir to combine.
Pour in the vegetable stock, add dried oregano and basil, and bring to a boil.
Reduce heat and simmer for 15 minutes.
Add the white beans and pasta, and cook for another 10 minutes until the pasta is tender. Season with salt and black pepper.
Serve hot in bowls, optionally topped with grated Parmesan and fresh basil leaves.
Calories: 290 kcal
Carbs: 42 g
Fat: 7 g
Protein: 10 g