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!
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.