Minestrone Soup Recipe: Hearty and Comforting
Hearty Minestrone Soup with vegetables, beans, and pasta.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 cup green beans cut into 1-inch pieces
- 1 14.5 oz can diced tomatoes
- 1 15 oz can cannellini beans, drained
- 1 15 oz can of kidney beans, drained
- 6 cups vegetable broth
- 1 cup small pasta e.g., ditalini
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 bay leaf
- 2 cups fresh spinach or kale chopped
- Salt and black pepper to taste
- Optional: Parsley Parmesan
- Suggested Pairings: Crusty bread red wine
Heat oil in a pot; sauté onion, carrots, and celery for 5-7 min. Add garlic; cook 1 min.
Add zucchini, green beans, tomatoes, spices, and bay leaf; cook 2-3 min.
Pour in broth and beans; boil, then simmer for minutes.
Add pasta; simmer 8-10 min until al dente.
Stir in spinach or kale; cook 2-3 min. Remove the bay leaf.
Taste and adjust the seasoning with salt and pepper. Serve in white ceramic bowls with parsley, Parmesan, bread, and wine.
- Use fresh vegetables for flavor.
- Store in the fridge for 4-5 days or freeze for 3 months.
- Try vegan or gluten-free variations.
- Pair with garlic toast.