Minestrone soup is a comforting and hearty Italian soup loaded with vegetables, beans, and pasta. It’s a nutritious, delicious, and versatile dish that can be customized with whatever veggies you have on hand. This recipe provides a classic version that will warm you up on a chilly day.
- Cooking Time
50 minutes - Difficulty
Easy - Cost
15$
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 cup pasta (small shapes like ditalini or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnis
Instructions
- Prepare the base:
- Heat olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add vegetables and beans:
- Stir in the zucchini, green beans, kidney beans, and cannellini beans.
- Pour in the diced tomatoes and vegetable broth.
- Season and simmer:
- Add the basil, oregano, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.
- Cook the pasta:
- Stir in the pasta and cook according to the package instructions until al dente.
- Finish the soup:
- Add the fresh spinach and stir until wilted.
- Taste and adjust seasoning if necessary.
- Serve:
- Ladle the soup into bowls.
- Top with grated Parmesan cheese and fresh parsley.