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Minestrone Soup

Minestrone Soup
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A hearty and wholesome Italian vegetable soup packed with beans, pasta, and fresh herbs in a rich tomato broth. This comforting bowl is perfect for cozy nights and meal prepping.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) cannellini beans, drained
  • 1 cup small pasta (like ditalini or elbow)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 cups baby spinach
  • 2 tablespoons fresh parsley or basil, chopped
  • Parmesan cheese, optional for topping

Instructions

  1. Set your soup pot over medium heat and add olive oil.
  2. Sauté the onion, carrots, and celery for 5 to 7 minutes until softened. Stir in garlic and cook for 30 seconds.
  3. Add zucchini, green beans, tomato paste, diced tomatoes, oregano, salt, and pepper. Stir well.
  4. Pour in the vegetable broth and add bay leaf. Bring to a simmer and cook uncovered for 15 minutes.
  5. Add the beans and pasta. Simmer for another 10 minutes until pasta is tender.
  6. Stir in spinach and cook until wilted. Remove bay leaf and adjust seasoning.
  7. Stir in fresh herbs and ladle into bowls. Top with parmesan if using and serve warm.

Notes

  • For extra flavor, add a parmesan rind while simmering the soup.
  • To keep pasta from getting mushy, cook it separately and stir in when serving.
  • Use any seasonal vegetables you have on hand for variations.
  • Freeze leftovers without pasta and add fresh pasta when reheating.

Find it online: https://www.cookfulcorner.com/minestrone-soup/