Go Back
Minestrone Soup Recipe

Minestrone Soup Recipe: Hearty and Comforting

Hearty Minestrone Soup with vegetables, beans, and pasta.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.