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Italian vegetable minestrone soup in two small cast iron bowls
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Italian Vegetable Minestrone Soup

Italian vegetable minestrone soup tastes like it's been slow simmered all day long even though it only needs 30 minutes total time! A blend of fresh veggies, beans, and pasta simmers in a rich tomato beef broth. Perfect for getting the veggies in on chilly nights!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Entree, Lunch, Main Course, Soup
Cuisine: American, Italian
Servings: 6
Calories: 415kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 large zucchini halved lengthwise, then sliced
  • 3 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 cup chopped green beans
  • 1 14.5 oz can dark red kidney beans drained & rinsed
  • 1 14.5 oz can chick peas drained & rinsed
  • 1 15 oz can diced tomatoes
  • 2 tbsp chopped fresh parsley leaves
  • 1 tsp dried thyme
  • 4 cups beef broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1 cup ditalini pasta
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Add the oil and butter to a large Dutch oven set over medium high heat.
    1 tbsp extra virgin olive oil, 1 tbsp butter
  • When the butter and oil are hot add the onion, carrots, celery, and zucchini. Saute until softened, stirring often- about 5 minutes. Stir in the garlic and cook another 60 seconds.
    1 cup diced yellow onion, 1 cup diced carrots, 1/2 cup diced celery, 1 large zucchini, 3 tsp minced garlic
  • Add the paste and Italian seasoning, stir until evenly combined with veggies. Add all of the beans, and stir again to evenly combine. Continue cooking another 5 minutes.
    1 tbsp tomato paste, 1 tbsp Italian seasoning, 1 cup chopped green beans, 1 14.5 oz can dark red kidney beans, 1 14.5 oz can chick peas
  • Add the tomatoes, thyme, parsley, and broth to the pot. Give everything a good stir and bring the soup to a boil, then immediately reduce the heat to low.
    1 15 oz can diced tomatoes, 2 tbsp chopped fresh parsley leaves, 1 tsp dried thyme, 4 cups beef broth
  • Add the rest of the ingredients to the pot, stir to combine, and let the soup simmer for 8-10 minutes. Season with salt and pepper, to taste.
    1 tsp onion powder, 1 tsp garlic powder, 2 tbsp Worcestershire sauce, 1 tsp balsamic vinegar, 1 cup ditalini pasta, salt and pepper
  • Ladle into bowls and serve warm with shredded Parmesan cheese for garnish and crusty bread for dipping.

Notes

  • Minestrone soup is a great meal when you are cleaning out the fridge. Think of this recipe as a base and feel free to add in other ingredients that you may be getting ready to toss like chopped potatoes, kale or spinach, broccoli, or even other varieties of squash.
  • Don't skip the vinegar. It adds a nice little hint of acidity to the soup.
  • If you happen to have a rind from a hunk of Parmesan cheese, throw it into the soup while it cooks. It adds a ton of flavor!

Nutrition

Calories: 415kcal | Carbohydrates: 70g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 750mg | Potassium: 1174mg | Fiber: 15g | Sugar: 11g | Vitamin A: 4174IU | Vitamin C: 27mg | Calcium: 153mg | Iron: 7mg