Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
2. Add the Vegetables and Broth
Stir in zucchini and bell pepper.
Pour in diced tomatoes and vegetable broth.
Season with oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes.
3. Add Beans and Pasta
Add the cannellini beans and pasta.
Continue to simmer for 10–12 minutes, or until the pasta is tender.
4. Adjust Seasonings
Taste and adjust salt, pepper, or herbs as needed.
5. Serve
Ladle soup into bowls.
Garnish with fresh parsley or basil.
Optional: sprinkle grated Parmesan cheese on top.
Tips & Variations
Vegetable swap: Use seasonal or leftover vegetables—kale, spinach, or green beans work well.
Protein boost: Add cooked chicken or turkey for a heartier soup.
Make it vegan: Skip Parmesan or use a plant-based alternative.
Meal prep: Soup keeps well in the fridge for 3–4 days and freezes beautifully.
Conclusion
This Minestrone Soup is a comforting, nutrient-packed meal that’s easy to make and endlessly adaptable. Chunky vegetables, tender pasta, and a savory tomato broth make it a perfect dish for family dinners, meal prep, or anytime you crave wholesome comfort food.
