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Bowl of minestrone soup with vegetables, beans, and pasta topped with Parmesan cheese

Best Minestrone Soup

A hearty Italian soup loaded with vegetables, cannellini beans, and short pasta in a rich fire roasted tomato broth. Made in one pot and ready in one hour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil good quality recommended
  • 1 medium yellow onion chopped
  • 3 medium carrots sliced into 1/4-inch rounds or half rounds
  • 3 ribs celery chopped
  • 2 medium Yukon gold potatoes unpeeled, chopped into 1/2-inch pieces, about 1/2 lb
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 0.25 cup tomato paste
  • 6 cups low sodium vegetable broth
  • 28 oz can fire roasted diced tomatoes regular diced tomatoes can substitute
  • 1 medium zucchini chopped into 1/2-inch pieces
  • 0.75 cup dry short pasta ditalini, small shells, or elbow pasta
  • 15 oz can cannellini beans, kidney beans, or small white beans rinsed and drained
  • grated Parmesan cheese optional, for serving

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook, stirring often, for about 8 minutes until softened and the onion is translucent.
  2. Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper, and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and the raw edge cooks off.
  3. Pour in the vegetable broth, fire roasted diced tomatoes, and zucchini. Stir to combine and bring to a boil. Reduce heat to a low simmer, cover the pot, and cook for 20 minutes.
  4. Stir in the dry pasta and rinsed beans. Cover and simmer for 8 to 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom, until pasta is al dente and vegetables are fully tender.
  5. Taste and adjust salt and pepper as needed. Ladle into bowls and serve with grated Parmesan cheese on top if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Add a splash of vegetable broth when reheating if the soup has thickened. For best frozen results, cook pasta separately and stir in fresh when serving from frozen.