Rustic Italian Vegetable Minestrone Soup
Hearty vegetable minestrone soup brimming with fresh Italian herbs and tender beans, perfect for a comforting and nutritious meal. This italian (vegetarian) ready in about 40 minutes pairs extra virgin olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3 cloves minced garlic cloves
- 1 medium, diced zucchini
- 14 oz can canned diced tomatoes
- 15 oz can, drained and rinsed cannellini beans
- 6 cups vegetable broth
- 1/2 cup small pasta shells
- 1/4 cup, chopped fresh parsley
- 2 tbsp, chopped fresh basil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks, sautéing for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
- Step 3: Add 1 diced medium zucchini, 14 oz canned diced tomatoes with their juice, and 15 oz drained and rinsed cannellini beans. Stir to combine.
- Step 4: Pour in 6 cups vegetable broth, then season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Bring to a boil.
- Step 5: Add 1/2 cup small pasta shells and reduce heat to a simmer. Cook uncovered for 10-12 minutes until pasta is tender.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh basil. Adjust seasoning to taste before serving warm.
Frequently asked questions
How long does Rustic Italian Vegetable Minestrone Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Italian Vegetable Minestrone Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Rustic Italian Vegetable Minestrone Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Italian Vegetable Minestrone Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Italian Vegetable Minestrone Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So simple and delicious, will make again! The garlic bread on the side was the cherry on top.
- ★★★★★
Perfect for a cold day, so hearty and flavorful. Made it with garden tomatoes and it was divine.
- ★★★★★
This minestrone is a family favorite! My kids even ate their veggies without complaining.
