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Minestrone Soup with Parmesan

This Minestrone Soup with Parmesan is a comforting, hearty Italian classic packed with fresh veggies, beans, and pasta, topped with savory Parmesan cheese.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil for sautéing the vegetables and building flavor
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 zucchini diced
  • 1 bell pepper diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 cup small pasta (like ditalini or elbow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Grated Parmesan cheese for serving

Instructions

  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent and fragrant. Toss in the minced garlic and sauté for another 30 seconds, careful not to let it burn.
  • Stir in the diced carrots, celery, zucchini, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften but still have a slight bite.
  • Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir in the dried oregano and dried basil. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
  • Lower the heat and let the soup simmer uncovered for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
  • Add the drained and rinsed cannellini beans and the small pasta to the pot. Continue simmering for another 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with freshly chopped parsley, and sprinkle generously with grated Parmesan cheese. Serve hot and enjoy!

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Ladle
  • Grater

Notes

  • For a gluten-free option, swap the pasta with gluten-free varieties or use extra beans and veggies instead.
  • If you want an even deeper flavor, add a parmesan rind to the soup while it simmers, removing it before serving.
  • Fresh herbs like thyme or rosemary can be added along with the dried herbs for an aromatic twist.
  • Don’t skip the Parmesan; it adds a salty, umami punch that elevates the entire dish.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; undercook pasta slightly before freezing to prevent mushiness.