Ingredients
Units
Scale
Ingredients (Serves 4-6)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small potato, peeled and diced
- 1 zucchini, diced
- 1 cup savoy cabbage, thinly sliced
- 1/2 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup fresh or frozen peas
- 1 can (14.5 oz) diced tomatoes
- 1 cup canned or cooked borlotti beans (or cannellini beans), drained and rinsed
- 6 cups vegetable broth
- 1/2 cup small pasta (like ditalini or orzo)
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Grated Parmigiano-Reggiano, for serving
Instructions
Instructions
- Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes, until softened and fragrant.
- Add the Base Ingredients
- Stir in the potato, zucchini, savoy cabbage, green beans, and peas. Cook for another 5 minutes, stirring occasionally.
- Incorporate the Tomatoes and Broth
- Add the diced tomatoes, borlotti beans, vegetable broth, oregano, and bay leaf. Bring to a gentle boil.
- Simmer the Soup
- Reduce the heat to low and let the soup simmer uncovered for about 30 minutes, or until the vegetables are tender.
- Cook the Pasta
- Stir in the small pasta and cook for another 8-10 minutes, or until the pasta is al dente. If the soup thickens too much, add more broth to adjust the consistency.
- Season and Serve
- Remove the bay leaf and season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or basil. Top with grated Parmigiano-Reggiano.
Notes
Tips
- Make It Creamy: Add a dollop of pesto or stir in a spoonful of cream just before serving for extra richness.
- Serve with Bread: Pair with crusty bread for dipping.
- Make It Ahead: Minestrone often tastes better the next day as the flavors meld together.
