Minestrone Soup
This Minestrone Soup is a hearty, comforting vegetable soup packed with beans, pasta, and rich tomato flavor. Ready in under an hour, it is perfect for an easy and satisfying dinner.
Equipment
- Large pot For cooking the soup
- Wooden spoon For stirring
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 6 cups vegetable broth
- 1 can kidney beans, drained
- 1 can white beans, drained
- 1 cup small pasta (ditalini)
- 1 tsp Italian seasoning
- 2 bay leaves
- salt and black pepper to taste
- 2 cups fresh spinach
- grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, then cook until softened. Stir in garlic and cook until fragrant.
- Add zucchini and green beans, then cook for a few minutes. Stir in diced tomatoes, tomato paste, vegetable broth, beans, and seasonings. Bring to a boil.
- Reduce heat and simmer until vegetables are tender. Add pasta and cook until al dente, stirring occasionally.
- Stir in spinach and cook until wilted. Remove bay leaves, adjust seasoning, and serve hot with Parmesan if desired.
Notes
Adjust consistency with extra broth if needed. Cook pasta separately for leftovers to prevent it from absorbing too much liquid. Add a splash of lemon juice for extra freshness.