Description
This authentic Minestrone e Fagioli soup is a nourishing blend of vegetables, beans, herbs, and pasta simmered in a tomato-rich broth. A classic Italian comfort food that’s naturally vegetarian and packed with bold, hearty flavors.
Ingredients
2 tbsp olive oil
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 zucchini, chopped
1 cup green beans, trimmed and halved
1 (15 oz) can diced tomatoes
4 cups vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 tsp dried oregano
1/2 tsp dried thyme
Salt and black pepper to taste
1/2 cup small pasta (ditalini or elbow)
2 cups chopped kale or spinach
1 tbsp fresh basil or parsley, chopped
Optional: parmesan cheese for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic, zucchini, and green beans. Cook for another 3–4 minutes.
3. Stir in diced tomatoes, broth, cannellini beans, kidney beans, oregano, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add pasta and cook for another 8–10 minutes until pasta is tender.
6. Stir in kale or spinach and cook until wilted, about 2 minutes.
7. Taste and adjust seasonings.
8. Serve hot, garnished with fresh herbs and Parmesan if desired.
Notes
Use gluten-free pasta if needed.
This soup stores well in the fridge for up to 5 days or can be frozen without the pasta.
Add extra broth when reheating, as the pasta will absorb liquid over time.