Name: Minestrone Garden Fresh Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1 medium zucchini, diced; 1 medium potato, peeled and diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup cabbage, shredded; 1 can (15 oz) diced tomatoes, with juices; 6 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon dried thyme; Salt and black pepper, to taste; 1 can (15 oz) cannellini beans, drained and rinsed; ½ cup small pasta (such as ditalini or elbow macaroni); 2 tablespoons chopped fresh parsley; Grated Parmesan cheese, for serving (optional)

Description

A hearty and nourishing soup packed with fresh vegetables, beans, and pasta. Perfect for cozy evenings or a comforting lunch, this minestrone soup brings the flavors of an Italian garden straight to your kitchen.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup cabbage, shredded
1 can (15 oz) diced tomatoes, with juices
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
Salt and black pepper, to taste
1 can (15 oz) cannellini beans, drained and rinsed
½ cup small pasta (such as ditalini or elbow macaroni)
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and sauté 1–2 minutes until fragrant.
Add diced carrots, celery, and potato. Stir to combine with aromatics and cook 5–7 minutes until slightly softened.
Pour in diced tomatoes with juices and vegetable broth. Stir in oregano, basil, and thyme. Season with salt and pepper. Bring to a gentle boil.
Reduce heat to low and simmer uncovered for 15 minutes, allowing flavors to meld.
Add zucchini, green beans, and cabbage. Simmer 10–12 minutes until vegetables are tender but still vibrant.
While soup simmers, cook pasta in a separate pot according to package instructions until al dente. Drain and set aside.
Stir cannellini beans into the soup, followed by cooked pasta. Cook an additional 5 minutes so flavors combine.
Remove from heat and stir in chopped parsley. Adjust seasoning with salt and pepper.
Ladle soup into bowls and sprinkle with Parmesan if desired. Serve hot with crusty bread.

Notes

Use seasonal vegetables or frozen vegetables as needed.
Soup tastes better the next day as flavors develop.
Freeze without pasta for up to 3 months; add freshly cooked pasta when reheating.
Optional protein additions: chickpeas, lentils, or small diced chicken.
Serve with garlic bread or a fresh salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 45 minutes