A traditional minestrone recipe that is comforting, and easy to adapt.

This minestrone is a vibrant Italian soup brimming with fresh vegetables, beans, and pasta, simmered in a savory tomato broth. Its rich flavor comes from the medley of aromatics, herbs, and seasonal produce, making each spoonful hearty and satisfying. The combination of textures—tender veggies, creamy beans, and al dente pasta—creates a comforting, wholesome dish. Serve minestrone hot, topped with grated Parmesan and a drizzle of olive oil. Pair it with crusty bread or garlic toast for dipping, and a simple green salad on the side. It’s perfect as a nourishing lunch or a cozy dinner for family and friends.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes (with juice)
• 8 cups vegetable broth (or chicken broth)
• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• 1 can V8 juice (5.5 oz)
• 2 cups chopped spinach or kale
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt & pepper, to taste
• 1 cup small pasta (like ditalini or elbow)
• Parmesan cheese, for serving (optional)

Directions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened (about 5 minutes).
2. Add Veggies & Seasonings: Add zucchini, green beans, oregano, basil, thyme, salt, and pepper. Cook for 2–3 minutes, stirring occasionally.
3. Simmer: Pour in diced tomatoes (with juice), V8 juice, and broth. Bring to a boil, then reduce heat.
4. Add Beans & Pasta: Stir in beans and pasta. Simmer until pasta is al dente (about 8–10 minutes).
5. Finish: Stir in spinach or kale. Cook until greens are wilted (2–3 minutes).
6. Serve: Ladle into bowls. Top with grated Parmesan, if desired.

Tips & Variations

• Make it gluten-free: Use gluten-free pasta or omit pasta and add extra beans.
• Add more veggies: Potato, squash, cabbage, or peas work well.
• Make it vegan: Skip the Parmesan or use a vegan alternative.
• Store: Keeps in the fridge for up to 4 days; pasta may absorb liquid, so add more broth when reheating. I usually add more broth as I go when warming up leftovers to keep to the right soupiness. Heat thoroughly if adding broth.