Vegetable Minestrone Variations (Printable)

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

# What You Need:

→ 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 (summer) or 1 small butternut squash, diced (winter)
06 - 1 cup green beans, chopped or 1 cup chopped kale/spinach in winter
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced (optional)

→ Broth & Beans

10 - 6 cups vegetable broth
11 - 1 can (14 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta such as ditalini, elbow, or shells
13 - Salt and pepper to taste

→ Herbs & Seasonings

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

# How to Make It:

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

# Expert Tips:

01 -
  • The vibrant flavors deepen overnight, making those day-two leftovers something I secretly look forward to more than the first serving.
  • You can clean out your vegetable drawer guilt-free, turning odds and ends into something remarkably delicious without a special trip to the store.
02 -
  • Adding the pasta directly to the soup pot makes for easier serving, but it will continue absorbing broth and become soft in leftovers—I learned to cook and store pasta separately after one too many batches turned to mush overnight.
  • The thickness of your minestrone can change dramatically as it cools—what seemed perfectly balanced on the stove might need additional broth when reheating the next day.
03 -
  • Save Parmesan rinds in your freezer specifically for this purpose—they add an incredible depth that elevates homemade vegetable broth from good to restaurant-quality.
  • For an unexpected burst of brightness, stir in a tablespoon of good balsamic vinegar or a squeeze of lemon juice just before serving to lift all the flavors without anyone being able to identify exactly why it tastes so vibrant.
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