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Italian Minestrone
Hearty Italian vegetable soup with beans, pasta, tomatoes, and fresh herbs.
20
Prep (min)
40
Cook (min)
60
Total (min)
8
Servings
Health Score75/100
Ingredients
- •400 g Cannellini beans
- •2 medium Zucchini
- •2 medium Carrots
- •2 stalks Celery
- •1 large Onion
- •400 g Tomatoes
- •100 g Pasta
- •100 g Kale
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté until softened, about 8 minutes.
- 2
Add garlic, cook 1 minute until fragrant. Add tomato paste, stir for 1 minute.
- 3
Add diced tomatoes, kidney beans, zucchini, and pasta. Pour in vegetable stock. Season with Italian herbs.
- 4
Simmer for 20 minutes until pasta is almost tender. Add cabbage and kale in the last 5 minutes.
- 5
Season generously with salt and pepper. Adjust consistency with more stock if needed.
- 6
Serve hot, topped with fresh basil and a drizzle of extra virgin olive oil. Pairs well with crusty bread.
💡 A true minestrone improves overnight - make ahead for best flavor development.