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Rustic Minestrone Soup with Pasta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup cabbage, shredded
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can cannellini or kidney beans, drained and rinsed
  • 6 cups vegetable or chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • Salt and pepper, to taste
  • 1 cup small pasta (like ditalini, elbow, or small shells)
  • ¼ cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Step 1: Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
  • Step 2: Add Vegetables and Seasonings : Stir in zucchini, green beans, and cabbage. Add diced tomatoes, oregano, basil, thyme, salt, and pepper. Cook for 2–3 minutes to combine flavors.
  • Step 3: Add Broth and Beans : Pour in the vegetable or chicken broth and bring to a boil. Add drained beans and reduce heat to a simmer. Simmer for 15–20 minutes until vegetables are tender.
  • Step 4: Cook Pasta : Add pasta to the simmering soup and cook according to package instructions until al dente. Stir occasionally to prevent pasta from sticking.
  • Step 5: Adjust Seasoning and Serve : Taste and adjust salt and pepper as needed. Ladle soup into bowls. Top with grated Parmesan cheese and fresh parsley if desired.