Nonna’s Minestrone Vegetable Soup

Here’s a heartwarming, rustic recipe for Nonna’s Minestrone Vegetable Soup — inspired by traditional Italian kitchens, full of fresh vegetables, beans, and pasta, simmered in a rich tomato broth. Perfectly cozy, healthy, and endlessly adaptable.

🍲 Nonna’s Minestrone Vegetable Soup

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 medium zucchini, diced

• 1 small potato, peeled and diced

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 (14 oz) can diced tomatoes (with juice)

• 1 (15 oz) can cannellini beans (or kidney/navy beans), drained and rinsed

• 6 cups vegetable broth (or water + bouillon)

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1 bay leaf

• Salt & black pepper, to taste

• 1/2 cup small pasta (ditalini, elbow, or small shells)

• 2 cups fresh spinach or chopped kale

• Fresh parsley, chopped (for garnish)

• Grated Parmesan, for serving (optional)

👩‍🍳 Instructions:

1. Sauté Aromatics:

   • In a large soup pot or Dutch oven, heat olive oil over medium heat.

   • Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables are softened.

   • Stir in garlic and cook 1 minute until fragrant.

2. Add Veggies and Broth:

   • Add zucchini, potato, green beans, diced tomatoes, and beans.

   • Pour in broth and add oregano, thyme, bay leaf, salt, and pepper.

3. Simmer:

   • Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.

4. Add Pasta:

   • Stir in the pasta and cook for another 7–10 minutes, or until pasta is al dente.

   • Add more broth or water if it gets too thick.

5. Finish with Greens:

   • Stir in spinach or kale. Simmer for 2–3 more minutes until wilted.

6. Serve:

   • Remove bay leaf. Taste and adjust seasoning.

   • Ladle into bowls and top with chopped parsley and grated Parmesan, if using.

📝 Nonna’s Tips:

• Use what’s fresh: This is a fridge-cleaning soup — add cabbage, peas, squash, or whatever’s in season.

• For deeper flavor, add a Parmesan rind to the broth while it simmers, then remove before serving.

• Make it hearty: Add cooked pancetta or Italian sausage at the beginning if desired.

• Gluten-free? Use GF pasta or rice, or skip the starch entirely.

Would you like a slow cooker or Instant Pot version of this?