Italian Vegetable Minestra
A rustic Italian vegetable soup bursting with zucchini, carrots, beans, and pasta in a bright tomato broth. Ready in under 45 minutes with pantry staples.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into 1/4-inch rounds
- 1 large zucchini, diced into 1/2-inch cubes
- 28 oz canned crushed tomatoes
- 15 oz canned cannellini or white beans, drained and rinsed
- 4 cups vegetable broth
- ¾ cup small pasta (ditalini or shells)
- 1 pinch salt, pepper, and dried Italian herbs to taste
Instructions
- 1
Heat olive oil in a large pot over medium. Add onion, cook 3–4 minutes until softened and fragrant.
- 2
Stir in garlic and cook 30 seconds until it perfumes the oil.
- 3
Add carrots and zucchini. Stir and cook 3 minutes, letting vegetables begin to soften.
- 4
Pour in crushed tomatoes, beans, and broth. Bring to a boil, then lower heat to maintain a gentle simmer.
- 5
Add pasta and stir occasionally. Simmer 8–10 minutes until pasta is tender and vegetables are soft.
- 6
Taste and adjust with salt, pepper, and dried Italian herbs. Simmer 1 more minute to blend flavors.
- 7
Ladle into bowls. Drizzle with olive oil and serve hot with crusty bread if desired.
Tools you’ll need
- large pot (5-quart capacity)
- cutting board
- chef's knife
- wooden spoon
- ladle
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