Save to Pinterest A festive, hearty Italian soup loaded with colorful vegetables, beans, and pasta—perfect for a holiday gathering or cozy winter meal.
This recipe has been a holiday favorite in our family for years, bringing everyone together around the table.
Ingredients
- Fresh Vegetables: 2 tablespoons olive oil, 1 large onion diced, 2 carrots peeled and diced, 2 celery stalks diced, 1 red bell pepper diced, 1 zucchini diced, 1 cup green beans trimmed and cut into 1-inch pieces, 2 cups baby spinach roughly chopped
- Aromatics & Seasonings: 3 cloves garlic minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
- Canned Goods & Liquids: 1 (14 oz/400 g) can diced tomatoes, 6 cups vegetable broth, 1 (15 oz/425 g) can cannellini beans drained and rinsed, 1 (15 oz/425 g) can red kidney beans drained and rinsed
- Pasta: 1 cup small pasta shapes (e.g., ditalini, elbow, or small shells)
- Garnishes: ¼ cup grated Parmesan cheese (optional omit for vegan), 2 tablespoons fresh parsley chopped
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 5–6 minutes until vegetables are slightly softened.
- Step 2:
- Stir in garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Step 3:
- Add zucchini and green beans; cook for an additional 3 minutes.
- Step 4:
- Pour in diced tomatoes and vegetable broth. Bring to a boil.
- Step 5:
- Stir in cannellini beans, kidney beans, and pasta. Reduce heat and simmer, uncovered, for 12–15 minutes, or until pasta and vegetables are tender.
- Step 6:
- Add baby spinach and cook for 2–3 minutes until wilted. Season with salt and pepper to taste.
- Step 7:
- Ladle the minestrone into bowls. Garnish with Parmesan cheese and parsley if desired.
Save to Pinterest This dish always sparks warm memories around the table with my family during the holidays.
Required Tools
Large soup pot, Chefs knife, Cutting board, Wooden spoon, Ladle
Allergen Information
Contains dairy if using Parmesan cheese. Pasta may contain gluten use gluten-free pasta if needed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 320 Total Fat 6 g Carbohydrates 53 g Protein 13 g per serving
Save to Pinterest This minestrone is both nourishing and festive a perfect addition to your holiday menu.
Recipe FAQs
- → What type of pasta works best in this dish?
Small pasta shapes such as ditalini, elbow, or small shells are ideal as they hold the broth well and cook evenly with the vegetables.
- → Can I make a vegan version of this dish?
Yes, simply omit the Parmesan cheese or substitute it with a vegan alternative to maintain the creamy finish while keeping it plant-based.
- → Which vegetables can be substituted or added?
Seasonal vegetables like butternut squash or peas can be added or swapped in to vary the flavor and texture according to preference.
- → How can I enhance the flavor while simmering?
Adding a Parmesan rind to the pot during simmering infuses a rich, savory depth but should be removed before serving.
- → What are good serving suggestions with this dish?
This minestrone pairs wonderfully with crusty bread and a glass of Chianti to complement its hearty profile.