Italian Minestrone Vegetable Soup

Hearty Italian vegetable soup with pasta, white beans, and fresh herbs in a tomato broth. A rustic, satisfying soup that's perfect any season.

Prep: 20 min

Cook: 35 min

Servings: 6

Ingredients

• 6 cups vegetable broth
• 1 can (28 oz) san marzano tomatoes canned
• 1.5 cups white beans canned drained
• 1.5 cups zucchini diced
• 1 cup carrots diced
• 1 cup celery diced
• 1 cup small pasta (ditalini)
• 2 tbsp olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 3 tbsp fresh basil
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté diced onion, carrot, and celery until softened (8-10 minutes). Add minced garlic and cook 1 minute more.
2. Pour in vegetable broth and canned tomatoes, breaking them with a spoon. Bring to a simmer.
3. Add diced zucchini and white beans. Simmer 10 minutes until vegetables are tender.
4. Add small pasta and cook according to package directions (usually 8-10 minutes) until pasta is tender.
5. Season with salt, pepper, and fresh basil. Simmer 2-3 minutes more.
6. Ladle into bowls and drizzle with a touch of olive oil. Serve with crusty Italian bread.

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