Description
This robust and flavorful Minestrone Soup is packed with fresh vegetables, beans, and pasta, simmered in a rich tomato-herb broth. It’s a comforting and wholesome meal perfect for any season.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 2 cups water (or more broth)
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 5 oz fresh spinach or kale, roughly chopped
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 large bay leaf
- 1 piece Parmesan rind (optional, for depth of flavor)
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8–10 minutes, until the vegetables are softened and translucent.
2. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
3. Pour in the crushed tomatoes, vegetable broth, and water. Stir in the dried oregano, dried basil, and bay leaf. If using, add the Parmesan rind. Bring the soup to a gentle simmer.
4. Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.
5. Stir in the rinsed and drained cannellini beans and kidney beans, diced zucchini, and green beans. Increase the heat to medium-low and bring back to a simmer.
6. Add the small pasta to the pot. Cook uncovered for 8–12 minutes, or according to package directions, until the pasta is al dente. Stir occasionally to prevent sticking.
7. Once the pasta is cooked, remove the bay leaf and Parmesan rind (if used). Stir in the fresh spinach (or kale) and cook for 2–3 minutes until wilted.
8. Season the Minestrone soup generously with salt and black pepper to taste.
9. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately.
Notes
Storage: Leftover Minestrone Soup can be stored in an airtight container in the refrigerator for up to 3–4 days. If you plan to store it, you might consider cooking the pasta separately and adding it to individual servings to prevent it from getting too mushy.
Variations: Feel free to customize with other vegetables like chopped bell peppers, potatoes, or leeks. You can also add a can of diced tomatoes for extra texture. For a richer flavor, a splash of red wine can be added after sautéing the aromatics.
Make it Vegan: Omit the Parmesan rind and serve with a vegan Parmesan substitute.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250