Hearty Authentic Italian Minestrone Soup Recipe

Description

Garden fresh veggies and creamy beans simmered in a savory Parmesan broth, finished with vibrant pesto. A protein packed, gluten free adaptable Italian classic.

Ingredients

• 3 tbsp (45ml) extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 2 oz (60g) pancetta, diced (optional; omit for vegetarian)
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz/411g) can diced tomatoes, undrained
• 1 (15 oz/425g) can cannellini beans, rinsed
• 1 (15 oz/425g) can kidney beans, rinsed
• 1 Parmesan rind (key for umami!)
• 6 cups (1.4L) vegetable broth
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup (90g) small pasta (ditalini or elbows; use GF pasta if needed)
• ¼ cup (15g) fresh basil, chopped
• 2 tbsp (30g) pesto
• Grated Parmesan for serving (dairy)

Instructions

1. Sauté Aromatics: Heat olive oil in a large Dutch oven over medium heat. Sauté onion, celery, carrots, pancetta (if using), and garlic for 8 minutes until softened.
2. Add Hearty Veggies: Stir in zucchini, yellow squash, and green beans. Cook 5 minutes until slightly tender.
3. Simmer Base: Add diced tomatoes, both beans, Parmesan rind, broth, oregano, basil, and bay leaf. Bring to a boil.
4. Cook Soup: Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
5. Cook Pasta: Stir in pasta. Simmer uncovered 10–12 minutes (Doneness Test: Pasta should be al dente; vegetables fork-tender).
6. Finish: Remove bay leaf and Parmesan rind. Stir in fresh basil and pesto. Season with salt and pepper.
7. Serve: Ladle into bowls. Top with grated Parmesan and a drizzle of olive oil.