Description
A wholesome and comforting Italian-inspired minestrone soup packed with vegetables, beans, pasta, and a flavorful tomato broth. This hearty soup is perfect for a cozy family meal, offering a nutritious blend of fresh produce and classic Italian herbs.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 2 cups fresh spinach
Beans and Tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
Broth and Seasonings
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- Salt and black pepper, to taste
Pasta and Garnish
- 1 cup small pasta (ditalini or elbow)
- Grated Parmesan cheese, for serving
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to create the base for cooking the vegetables and building flavor.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot and cook for 5–6 minutes until they become softened and fragrant, which enhances the soup’s aroma and depth.
- Add garlic and zucchini: Stir in minced garlic and diced zucchini; cook for 1 minute to release their flavors without burning the garlic.
- Add beans and liquids: Pour in the drained kidney and cannellini beans, crushed tomatoes, and vegetable broth. Stir in dried oregano, basil, thyme, salt, and pepper to infuse the soup with classic Italian herbs and seasoning.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes to meld the flavors and cook the ingredients thoroughly.
- Cook the pasta: Add the small pasta to the simmering soup and cook until tender, following the package directions to ensure perfect texture.
- Add spinach: Stir in fresh spinach and cook for an additional 2 minutes until the greens wilt and blend nicely into the soup.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, topped with grated Parmesan cheese to add a rich, salty finish.
Notes
- The soup thickens as it sits; add extra vegetable broth when reheating to reach desired consistency.
- Substitute kale for spinach if preferred for a different flavor and texture.
- This soup is great for meal prep and freezes well for later meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
