Best Italian Minestrone Soup Recipe
This hearty Italian minestrone is a comforting one-pot soup, simmered slowly with fresh vegetables, tender cannellini beans and small pasta for an authentic taste of Italy.
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 1 yellow onion finely chopped
- 2 carrots chopped
- 2 stalks celery sliced
- 1 small zucchini finely chopped
- ½ cup green beans
- 1 large potato diced
- 1 can white cannellini beans drained
- ½ teaspoon oregano
- 1 bay leaf
- 2 cans peeled tomatoes
- 5 cups organic vegetable broth
- 1 cup radicchio leaves fresh
- 4 tablespoons small pasta anellini or another similar small shape
- parsley and dill fresh, for garnish
- parmesan for serving, optional (see recipe note for a vegan swap)
Instructions
- In a large pot over low heat, add two tablespoons of olive oil.
- When the oil is hot, add the garlic and onion.
- Sauté for a minute, then add the carrots, celery, zucchini, green beans, oregano and bay leaf.
- Sauté the vegetables on low heat for 10-15 minutes, stirring occasionally.
- Add the potato, white beans and peeled tomatoes, then pour in the vegetable broth and stir.
- Cover with a lid and let it cook for around 30 minutes, or until the potato is soft.
- Then add the fresh radicchio and small pasta.
- Cover and let it cook for another 5-10 minutes.
- Serve with fresh greens, grated parmesan and crusty bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For make-ahead batches or freezing, cook the pasta separately and stir it in when reheating so it stays firm. To keep the soup vegan, skip the parmesan or use a plant-based parmesan or a sprinkle of nutritional yeast.