Minestrone Soup Recipe

Minestrone Soup is a versatile and nutritious dish that’s as delicious as it is colorful. Packed with fresh vegetables, tender beans, and pasta, all simmered in a savory tomato broth, this soup is a warm embrace in a bowl. It’s easy to make and can be tailored to whatever ingredients you have on hand, making it a favorite for weeknight dinners or meal prep.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon
• Ladle

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 (15-ounce) can cannellini or kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups fresh spinach or kale, chopped
• Optional: grated Parmesan cheese for serving

Instructions:

1. Sauté the Vegetables:
   Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
2. Add Garlic and More Veggies:
   Stir in the garlic and cook for 1 minute until fragrant. Add the zucchini and green beans, cooking for another 2–3 minutes.
3. Create the Base:
   Pour in the diced tomatoes and vegetable broth. Stir to combine, then add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil.
4. Simmer the Soup:
   Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to meld together.
5. Cook the Pasta and Beans:
   Stir in the pasta and beans. Cook for another 10–12 minutes, or until the pasta is tender. If needed, add more broth or water to reach your desired consistency.
6. Add Greens:
   Stir in the spinach or kale, cooking for 2–3 minutes until wilted.
7. Taste and Serve:
   Adjust seasoning with salt and pepper. Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.

Tips:

• Swap vegetables with whatever you have: bell peppers, potatoes, or squash work wonderfully.
• For a gluten-free option, use gluten-free pasta or rice.
• Make it heartier by adding cooked Italian sausage or shredded chicken.

This Minestrone Soup recipe is a celebration of wholesome ingredients and robust flavors. Whether it’s a chilly evening or a sunny lunch, this comforting soup will leave you feeling satisfied and nourished. Enjoy it with crusty bread or a simple green salad!

Minestrone Soup Recipe

This Minestrone Soup recipe is a hearty and wholesome Italian classic, loaded with vegetables, beans, pasta, and rich tomato broth. Perfect for a comforting meal any time of the year!

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Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion diced
• 2 carrots peeled and sliced
• 2 celery stalks chopped
• 3 garlic cloves minced
• 1 zucchini diced
• 1 cup green beans chopped
• 1 14.5-ounce can diced tomatoes
• 4 cups vegetable broth or chicken broth
• 1 15-ounce can cannellini or kidney beans, drained and rinsed
• 1 cup small pasta like ditalini or elbow
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups fresh spinach or kale chopped
• Optional: grated Parmesan cheese for serving

Instructions

 

• Sauté the Vegetables:
• Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
• Add Garlic and More Veggies:
• Stir in the garlic and cook for 1 minute until fragrant. Add the zucchini and green beans, cooking for another 2–3 minutes.
• Create the Base:
• Pour in the diced tomatoes and vegetable broth. Stir to combine, then add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil.
• Simmer the Soup:
• Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to meld together.
• Cook the Pasta and Beans:
• Stir in the pasta and beans. Cook for another 10–12 minutes, or until the pasta is tender. If needed, add more broth or water to reach your desired consistency.
• Add Greens:
• Stir in the spinach or kale, cooking for 2–3 minutes until wilted.
• Taste and Serve:
• Adjust seasoning with salt and pepper. Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.