Minestrone Soup
A comforting, hearty Italian soup filled with fresh vegetables, beans, and pasta, perfect for gatherings and cozy dinners.
Ingredients
Veggies and Aromatics
- 2 tablespoons olive oil For sautéing
- 1 large chopped onion
- 2 diced carrots
- 2 diced celery stalks
- 3 cloves minced garlic
- 1 medium diced zucchini
- 1 cup chopped green beans
- 2 cups fresh spinach
Legumes and Grains
- 1 can diced tomatoes Use canned for convenience
- 1 can kidney beans Drained and rinsed
- 1 can cannellini beans Drained and rinsed
- 1 cup small pasta Choose your preferred type
Broth and Seasoning
- 6 cups vegetable broth
- 2 sprigs fresh thyme
- 1 leaf bay leaf
For Serving
Instructions
Preparation
- Heat olive oil in a large pot over medium heat until shimmering.
- Add onions, carrots, and celery. Sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Add diced tomatoes, kidney beans, and cannellini beans. Stir to combine.
- Pour in vegetable broth and bring the mixture to a gentle boil.
- Add fresh thyme and bay leaf, stirring them in.
- Introduce diced zucchini and small pasta. Cook for about 10 minutes until tender.
- Fold in green beans and spinach, allowing them to wilt.
- Season with salt and cracked black pepper to taste.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
For variations, use seasonal vegetables, substitute pasta with quinoa for a gluten-free option, or add meat for a heartier dish. Ensure to adjust seasoning to taste.