Minestrone (Italian Vegetable Soup)

Hearty vegetable soup with beans, pasta or rice, and seasonal vegetables.

Ingredients (Serves 4–6)

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced

• 1 potato, diced

• 400 g canned diced tomatoes

• 1 liter vegetable or chicken broth

• 1 cup cooked beans (cannellini or borlotti)

• 100 g small pasta (ditalini or elbow macaroni)

• Salt and freshly ground black pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

• Grated Parmigiano-Reggiano, for serving

Preparation

1. Sauté vegetables:

   • Heat olive oil in a large pot over medium heat.

   • Add onion and garlic, sauté until fragrant.

   • Add carrots, celery, zucchini, and potato. Cook for 5–7 minutes, stirring occasionally.

2. Add tomatoes and broth:

   • Stir in diced tomatoes and vegetable or chicken broth.

   • Bring to a simmer.

3. Simmer the soup:

   • Add beans, salt, and pepper.

   • Cover and simmer for 20–25 minutes until vegetables are tender.

4. Cook pasta:

   • Add small pasta and cook according to package instructions until al dente.

5. Finish and serve:

   • Adjust seasoning.

   • Serve hot, garnished with fresh basil or parsley and grated Parmigiano-Reggiano.

Serving Suggestions

• Serve with crusty Italian bread for dipping.

• Perfect as a starter or a light vegetarian main course.

Cooking Tips

• Use seasonal vegetables for authentic flavor.

• Add a splash of olive oil before serving for richness.

• Minestrone is versatile—feel free to substitute vegetables based on availability.