Then, I pour in the diced tomatoes with their juices, followed by the vegetable broth. The colors start to come together beautifully! I season the soup with dried basil, oregano, salt, and pepper, giving it a good stir. I let everything come to a gentle boil, and once boiling, I reduce the heat to a simmer. It’s always fascinating how the flavors develop during this quiet simmering time. After 10 minutes, I add in the green beans and cabbage, letting them cook for an additional 5 minutes to brighten the flavors.
Next, it’s time to toss in the cannellini beans and the pasta. I love watching the pasta swirl around in the bubbling soup! I add more broth if needed (it can get thick) and let it simmer for another 10-12 minutes until the pasta is tender. Just a quick taste test at this point helps me adjust the seasoning if needed. Finally, I stir in some fresh parsley before serving. Nothing beats that fresh pop of color right before it hits the table!
Pro Tips for Best Results
One pro tip I learned while making this Minestrone is to chop all your vegetables to a uniform size. It makes for even cooking, and I really enjoy the consistent texture throughout the soup. I tested this three ways, and trust me, it makes a difference! Another thing I love to do is let my soup sit for a few hours or even overnight in the refrigerator. The flavors deepen, and it tastes even better the next day; perfect if you’re meal prepping!
Don’t forget that this soup is very forgiving. If you find you don’t have a specific vegetable on hand, just substitute it with what you do have! I once substituted spinach for cabbage when I ran out, and it added a delightful twist too. I also love adding a sprinkle of grated Parmesan right before serving for a rich flavor, but that’s totally optional.
Finally, make sure to keep an eye on the pasta! Depending on how big your pasta is, cooking times may vary. I’ve had a few batches where the pasta ended up mushy because I got distracted. Just set a timer for a few minutes earlier than the package instructions and keep checking for that perfect al dente texture!
Common Mistakes to Avoid
A common mistake I’ve made in the past is adding all vegetables at once. For those veggies like zucchini and green beans that cook faster, it’s best to add them in stages. This way, everything will be perfectly tender, and the soup won’t turn into mush! I also learned to season as I go. I used to slap on all the salt and pepper at the end, but developing those flavors throughout really elevates the dish. (See the next page below to continue…)