45 min
An Easy Classic Minestrone Soup
Recipe GLPR10251589d5e97d
A hearty and colorful Italian vegetable soup loaded with fresh seasonal vegetables, tender beans, and aromatic herbs. This comforting minestrone comes together in under an hour and serves as a satisfying one-pot meal perfect for any day of the week.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons olive oil
1 1/2 cups onion, chopped
2 garlic cloves, minced
2 cups carrots, diced
1 large zucchini, diced
1 large yellow squash, diced
2 cups green cabbage, thinly sliced
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/4 cup white cooking wine
2 cans fire-roasted diced tomatoes (15 oz each)
7 cups vegetable stock
1 cup water
1 cup ditalini pasta
Salt and pepper to taste
Grated Parmesan cheese for garnish
Directions
Heat a large Dutch oven or soup pot over medium-high heat.
Pour in the olive oil and add the chopped onions immediately. Sauté for 5 to 6 minutes, stirring occasionally, until the onions become soft and lightly golden.
Stir in the minced garlic and cook for 30 seconds until fragrant. Deglaze the pot by pouring in the white cooking wine, scraping up the browned bits from the bottom with a wooden spoon.
Add the diced carrots, zucchini, yellow squash, and thinly sliced cabbage to the pot. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables become tender.
Sprinkle in the dried basil, oregano, thyme, and red pepper flakes. Stir well to distribute the herbs evenly throughout the vegetables. Season with salt and pepper to taste.
Pour in the fire-roasted diced tomatoes along with their juice, the vegetable stock, and water. Stir to combine all ingredients.
Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to blend and develop.
Add the ditalini pasta, drained red kidney beans, and drained white kidney beans. Stir well and simmer for 10 minutes, or until the pasta is tender and cooked through.
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese.
