Hearty Classic Minestrone Soup
A comforting and nutritious minestrone soup packed with colorful vegetables, beans, and pasta, perfect for any occasion.
Ingredients
Vegetables and Aromatics
- 2 tbsp extra virgin olive oil For sautéing
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 5 oz fresh spinach or kale, roughly chopped For added nutrition
- 1 large bay leaf
Liquids and Stocks
- 1 can (28 oz) crushed tomatoes
- 6 cups low sodium vegetable broth Use high-quality broth for best flavor
- 2 cups water Or more broth
- 1 piece Parmesan rind (optional) Adds depth of flavor
Beans and Pasta
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells) Use gluten-free pasta if needed
Herbs and Seasoning
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
Preparation
- Heat the extra virgin olive oil in a large pot over medium heat.
- Add the chopped yellow onion and sauté for about 5 minutes until translucent and fragrant.
- Introduce the diced carrots and celery to the pot; stir and cook for 5 more minutes.
- Add the garlic and stir for about a minute until aromatic.
- Pour in the crushed tomatoes, vegetable broth, and water, then stir to combine.
- Stir in the rinsed cannellini and kidney beans, and bring the mixture to a gentle boil.
- Add the diced zucchini, green beans, dried oregano, dried basil, bay leaf, and Parmesan rind if using.
Cooking
- Reduce heat to a simmer and let everything cook for 20-30 minutes.
- Add the small pasta, stirring gently to incorporate, and allow to cook for an additional 8-10 minutes or until the pasta is al dente.
Serving
- Taste the soup and adjust the salt and black pepper as needed.
- Stir in the chopped spinach or kale, letting it wilt for a couple of minutes before serving.
- Ladle generous portions into warm bowls, sprinkle with chopped parsley and grated Parmesan cheese before serving.
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Notes
Customize vegetables based on what's in season, use good quality broth, and serve with crusty bread or salad for a hearty meal.