Vegetable Soup is the answer when you want one pot that’s comforting, colorful, and genuinely nourishing. This classic Italian-style minestrone simmers a tomato-rich broth with plenty of seasonal vegetables, tender kidney beans, and bite-sized pasta for a complete, satisfying meal you’ll make on repeat all fall and winter. It’s the kind of weeknight staple that brings the whole kitchen to life with the scent of garlic, herbs, and a hint of basil.
Why You’ll Love This Minestrone
If you’re craving a bowl that warms you up and fuels you well, this is it. The combination of fiber-rich beans and vegetables keeps things hearty without feeling heavy, and cooking the pasta right in the pot gives the broth extra body. It’s endlessly flexible—swap in what you have—and the flavors only get better as it sits, making it perfect for meal prep.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup trimmed green beans, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme (or Italian seasoning)
- 1 bay leaf
- 1 can (28 oz / 800 g) crushed tomatoes
- 6 cups (1.4 L) vegetable broth, low sodium
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 cup (120 g) ditalini or small pasta
- 1 tsp sea salt, plus more to taste
- Freshly ground black pepper
- 1/4 cup dairy-free basil pesto, plus more to taste (optional)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Sauté the base: Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until glossy and lightly softened. Stir in garlic for 30 seconds.
- Build the broth: Add zucchini, green beans, oregano, thyme, bay leaf, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce to a lively simmer for 12–15 minutes until the vegetables are just tender.
- Add the beans & pasta: Stir in kidney beans and pasta. Simmer 8–10 minutes more, stirring occasionally, until the pasta is al dente. Season with salt and pepper.
- Finish: Off the heat, swirl in pesto if using. Remove the bay leaf. Ladle into bowls and top with chopped basil or parsley.
Total time: about 45 minutes
Health Benefits
- High in fiber: Beans and vegetables support digestion and help keep you satisfied.
- Micronutrient-rich: Carrots, tomatoes, and greens deliver vitamins A, C, K, and antioxidants.
- Balanced bowl: Beans for plant protein, pasta for energy, and olive oil for heart-healthy fats.
Tips & Variations
- Pasta shape: Any small shape works—ditalini, small shells, or elbow macaroni.
- Veg swaps: Use cabbage, kale, or spinach in place of green beans or zucchini near the end of cooking.
- Pesto boost: A spoon of basil pesto adds herbal depth; a squeeze of lemon also brightens the broth.
Storage & Meal Prep
Cool completely, then refrigerate in airtight containers up to 4 days. The pasta continues to absorb broth; add a splash of hot water when reheating. Freeze without pasta up to 3 months; cook pasta fresh and add when serving.
Serving Suggestions
Pair with crusty bread, a simple green salad, and a drizzle of olive oil. For extra heat, add red pepper flakes at the table.
Conclusion
This Vegetable Soup brings comfort, color, and nutrition to your table with simple pantry ingredients. Keep it in your rotation for busy nights and cozy weekends alike—you’ll be glad you did.
