Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 cup ditalini or small shells
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp basil pesto, for serving
- Grated parmesan, for serving
Instructions
- Sweat the base. Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery 6-7 minutes until softened. Stir in the garlic and cook 1 minute more.
- Add broth and tomatoes. Pour in the diced tomatoes, vegetable broth, and water. Stir in the Italian seasoning, salt, and pepper; bring to a boil.
- Simmer the veggies. Add the zucchini, green beans, and kidney beans. Reduce to a gentle simmer and cook 15 minutes until the vegetables are tender.
- Cook the pasta in the soup. Stir in the ditalini and simmer 8-10 minutes until al dente. Ladle into bowls, swirl in a spoonful of pesto, and shower with parmesan.
🥕 Minestrone magic
This soup is a clean-out-the-fridge hero — almost any vegetable works, so use what you have. Cook the pasta in the soup for maximum flavor absorption, but add it near the end so it stays al dente. The pesto swirl at the end is not optional in our house; it ties everything together.
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📌 Pin it for later❓ Common questions
Can I make it gluten-free?
Yes — use gluten-free small pasta or swap in an extra can of beans instead of pasta.
Can I freeze minestrone?
Yes, up to 3 months — but freeze it without the pasta and add freshly cooked pasta when reheating.
What can I use instead of zucchini?
Yellow squash, chopped kale, cabbage, or frozen peas all swap in beautifully.