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Mediterranean Vegetable Minestrone Soup

Whip up a delicious and hearty Mediterranean Vegetable Minestrone Soup! This easy one-pot meal is packed with fresh veggies, pasta, and herbs. Perfect for a healthy lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ditalini or elbow pasta
  • 1/4 cup extra virgin olive oil
  • 1 small yellow onion chopped
  • 2 carrots chopped
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 zucchini or yellow squash diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • Kosher salt to taste
  • Black pepper to taste
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried rosemary
  • 1 (15-ounce) can crushed tomatoes
  • 6 cups vegetable or chicken broth
  • 1 piece Parmesan cheese rind optional; about 1-inch long
  • 1 dried bay leaf
  • 2-3 sprigs fresh thyme
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 large handful parsley chopped
  • 1 handful fresh basil leaves
  • Grated Parmesan cheese to serve (optional)

Equipment

  • Large pot or dutch oven
  • Large pot for pasta

Method
 

Step 1: Cook the Pasta
  1. Bring a large pot of generously salted water to a rolling boil over high heat. Add the ditalini or your chosen pasta and cook until just shy of al dente (it will finish cooking in the soup). Drain the pasta and set aside. This prevents mushy pasta.
Step 2: Soften the Aromatics
  1. In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat until it shimmers. Add the chopped onion, carrots, and celery. Increase the heat to medium-high and sauté, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent, about 5-7 minutes. This step is crucial for developing a deep flavor base. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Step 3: Add Vegetables and Seasonings
  1. Stir in the diced zucchini (or yellow squash), trimmed green beans, sweet paprika, dried rosemary, and a good pinch of kosher salt and freshly ground black pepper. Toss everything to coat the vegetables evenly and cook for 2-3 minutes, allowing the flavors to meld.
Step 4: Build the Soup Base
  1. Pour in the crushed tomatoes and vegetable broth. Add the fresh thyme sprigs, dried bay leaf, and the Parmesan cheese rind (if using). Stir everything together. Increase the heat and bring the soup to a rolling boil, then immediately reduce the heat to low, cover partially, and let it simmer gently for at least 20 minutes. This allows the flavors to meld and deepen. If you enjoy a creamy texture, you might consider a recipe like our creamy chicken and rice casserole for a different kind of comfort food.
Step 5: Incorporate Beans and Fresh Herbs
  1. Uncover the pot and stir in the drained and rinsed kidney beans. Continue to simmer for another 5 minutes, allowing the beans to heat through. Stir in the chopped fresh parsley and basil during the last minute of simmering.
Step 6: Finish and Serve
  1. Remove and discard the Parmesan rind and bay leaf. Stir the pre-cooked pasta into the soup. Simmer for just 1-2 minutes, only until the pasta is heated through – avoid overcooking! Taste the soup and adjust salt and pepper as needed. Ladle the hot Mediterranean Vegetable Minestrone Soup into bowls. Garnish with extra grated Parmesan cheese and a final drizzle of extra virgin olive oil, if desired. For another flavorful Mediterranean option, try our mediterranean pasta.

Notes

This Mediterranean Vegetable Minestrone Soup is a hearty and flavorful one-pot meal. Remember to cook the pasta separately and add it at the end to prevent it from becoming mushy. The Parmesan rind is optional but highly recommended for extra umami flavor. Adjust seasonings to your preference before serving. Enjoy with crusty bread!