Vegetable Minestrone Variations (Print Version)

Hearty Italian soup with seasonal vegetables, pasta, and beans, perfect for year-round enjoyment.

# Components:

→ Vegetables

01 - 2 tbsp olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced
06 - 1 cup green beans, chopped
07 - 3 cloves garlic, minced
08 - 1 can (14 oz) diced tomatoes
09 - 1 medium potato, peeled and diced

→ Broth & Beans

10 - 6 cups vegetable broth
11 - 1 can (15 oz) cannellini beans, drained and rinsed
12 - 3.5 oz small pasta
13 - Salt and pepper to taste

→ Herbs & Seasonings

14 - 1 bay leaf
15 - 1 tsp dried oregano
16 - 1 tsp dried basil
17 - 2 tbsp chopped fresh parsley, plus more for serving
18 - Grated Parmesan cheese for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 minutes, stirring occasionally.
03 - Add diced tomatoes, diced potato, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring to a boil, then reduce heat to low and simmer for 15 minutes until vegetables are nearly tender.
05 - Add drained beans and small pasta. Simmer uncovered for 10 to 12 minutes until pasta and vegetables reach desired tenderness.
06 - Season with dried oregano, dried basil, salt, and pepper to taste. Remove and discard the bay leaf.
07 - Stir in chopped fresh parsley. Ladle into bowls and garnish with additional parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's forgiving in a way that builds confidence—swap vegetables without guilt, use what you have.
  • One pot means one pot to wash, and the smell while it cooks is honestly worth the effort alone.
02 -
  • Don't add the pasta until the last twelve minutes, or it'll turn to mush and take over the whole soup—timing this is the one thing that actually matters.
  • Taste the broth before you season; sometimes it's already salty enough from the vegetables, and you can always add more but you can't take it back.
03 -
  • Cut all your vegetables roughly the same size so they cook at the same pace and no piece dominates the spoon.
  • If you're vegan, that Parmesan rind trick still works with a piece of kombu seaweed simmered in the broth instead—it's a different kind of umami but equally honest.
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