Vegetable Minestrone Variations (Printable)

Hearty Italian soup with seasonal vegetables, pasta, and beans, perfect for any time of year.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced (or 1 small butternut squash, diced for winter variation)
06 - 1 cup green beans, chopped (or 1 cup chopped kale or spinach for winter variation)
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced (optional)

→ Broth and Beans

10 - 6.3 cups vegetable broth
11 - 1 can (14 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta (ditalini, elbow, or shells)
13 - Salt and pepper to taste

→ Herbs and Seasonings

14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley, plus additional for serving
18 - Grated Parmesan cheese for serving (optional)

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic, zucchini or butternut squash, and green beans or kale. Cook for 3 minutes until fragrant.
03 - Add diced tomatoes, potato if using, and bay leaf. Cook for 2 minutes, then pour in vegetable broth.
04 - Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
05 - Add drained beans and small pasta. Simmer uncovered for 10 to 12 minutes until pasta and vegetables are tender.
06 - Season with oregano, basil, salt, and pepper to taste. Remove bay leaf and stir in chopped fresh parsley.
07 - Ladle into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread and a drizzle of extra virgin olive oil.

# Expert Advice:

01 -
  • The way this soup shifts its personality from light summer brightness to winter comfort will make you feel like a kitchen magician with just one recipe in your pocket.
  • Its probably the most forgiving recipe Ive ever encountered - I once forgot I was making it and returned to find it had only improved with the extra simmer time.
02 -
  • The pasta continues cooking and absorbing liquid even after youve turned off the heat, so if you prefer a brothier soup, cook the pasta separately and add it to individual bowls when serving.
  • Adding a Parmesan rind to simmer with the vegetables creates a depth of flavor that had my Italian neighbor asking for my secret, though I felt slightly guilty taking credit when I learned this trick from a cooking show.
03 -
  • Salt the soup in stages rather than all at once - I add a pinch when sautéing the initial vegetables, another when adding broth, and a final adjustment at the end, which builds flavor in layers rather than just making it salty.
  • For a richer, more developed flavor, roast the root vegetables in the oven before adding them to the soup - the caramelization creates complexity that transforms an everyday minestrone into something worthy of a special occasion.
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