How to make it
4 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables begin to soften.
8 minAdd the garlic, zucchini, and potatoes
Add the garlic, zucchini, and potatoes. Cook for another 3 minutes, stirring occasionally to prevent the garlic from burning.
3 minStir in the diced tomatoes, vegetable broth, oregano, salt, and pepper
Stir in the diced tomatoes (with juice), vegetable broth, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
15 minAdd the green beans, cannellini beans, and pasta
Add the green beans, cannellini beans, and pasta. Continue to simmer for another 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
12 min
A little kitchen wisdom
Minestrone is versatile; feel free to swap the zucchini for butternut squash in winter or add kale instead of spinach. Always finish with a drizzle of high-quality olive oil and freshly grated Parmesan.
