Description
A comforting and hearty Minestrone Soup recipe that is packed with vegetables, beans, pasta, and flavorful herbs. This Italian classic is perfect for a cozy dinner and can be easily customized with your favorite ingredients.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Soup Components:
- 1 (15-ounce) can diced tomatoes with juice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta, like ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups chopped fresh spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Base: Heat olive oil in a large pot, sauté onion until softened. Add garlic, carrots, and celery, cook for 5 minutes.
- Cook the Vegetables: Incorporate zucchini, green beans, tomatoes, beans, broth, herbs. Simmer for 15–20 minutes.
- Add Pasta: Introduce pasta, cook for 8–10 minutes until tender.
- Finish the Soup: Stir in spinach, cook until wilted. Season with salt and pepper. Remove bay leaf before serving.
- Serve: Ladle soup into bowls, top with Parmesan if desired.
Notes
- You can substitute kale or Swiss chard for spinach.
- Use gluten-free pasta if needed.
- For extra richness, add a spoonful of pesto when serving.
