Vegetable Minestrone Feast: A Flavorful Medley of Freshness

Vegetable Minestrone Feast: A Flavorful Medley of Freshness

This Vegetable Minestrone is a hearty Italian soup that’s packed with a variety of vegetables, beans, and pasta, making it a nourishing and satisfying meal. Bursting with fresh flavors and vibrant colors, it’s perfect for a nutritious dinner or as a comforting lunch.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 bell pepper, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) cannelini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion becomes translucent, about 3-4 minutes.
  2. Add the carrots, celery, zucchini, yellow squash, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
  3. Stir in the diced tomatoes (with their juice), cannellini beans, vegetable broth, basil, oregano, and bay leaf. Bring the mixture to a boil.
  4. Once boiling, add the pasta to the pot. Reduce the heat to a simmer and cook until the pasta is al dente and the vegetables are tender, about 10-12 minutes.
  5. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
  6. Ladle the soup into bowls and garnish with fresh parsley. Sprinkle with grated Parmesan cheese if desired.

Enjoy your hearty and nutritious Vegetable Minestrone!