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Easy Minestrone Soup

This quick and comforting soup is packed with fresh vegetables and hearty flavors, perfect for busy weeknights or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup green beans, chopped
  • 1 cup pasta (such as small shells or elbow)
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery; sauté for about 5 minutes until softened.
  3. Stir in the garlic, zucchini, and yellow squash, cooking for another 5 minutes.
Cooking
  1. Add the diced tomatoes, vegetable broth, oregano, salt, and pepper.
  2. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Stir in the cannellini beans and green beans; cook for an additional 10 minutes.
  4. Add the pasta and cook according to package instructions until al dente.
  5. Adjust seasoning as needed.
  6. Serve hot, garnished with fresh basil if desired.

Notes

This soup can keep well in the fridge for about 3-4 days and can be frozen for up to 3 months. To enhance flavors, making it a day ahead is preferred.