Description
A hearty and nutritious Minestrone Soup featuring a colorful medley of vegetables, beans, and pasta simmered in a flavorful tomato and herb broth. Perfect for a comforting meal that’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium potato, peeled and diced
- 2 cups chopped spinach or kale
Liquids and Canned Goods
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- Salt and pepper to taste
- 1 bay leaf
- ¾ cup small pasta (ditalini, elbow, or small shells)
Optional Garnishes
- Fresh parsley or basil
- Grated Parmesan cheese
- A drizzle of olive oil
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for an additional 1–2 minutes to deepen the flavor.
- Add remaining vegetables and seasonings: Incorporate diced zucchini, green beans, and potato into the pot. Season with dried oregano, dried basil, thyme, salt, and pepper, then add the bay leaf.
- Add liquids: Pour in the canned diced tomatoes and vegetable broth. Stir the mixture well to combine all ingredients.
- Simmer soup: Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes, or until the vegetables are tender.
- Add beans and pasta: Stir in the drained beans and small pasta shapes. Continue to simmer for another 10–12 minutes, or until the pasta is cooked al dente.
- Add greens: Mix in the chopped spinach or kale. Cook for an additional 2–3 minutes, until the greens are wilted and incorporated.
- Final touches: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh parsley or basil, grated Parmesan cheese, and a drizzle of olive oil if desired.
Notes
- This soup can be made vegetarian and vegan by omitting the Parmesan cheese garnish.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well.
- Swap kale with other hearty greens such as chard or collard greens if preferred.
- For a thicker soup, reduce the amount of vegetable broth or mash some of the beans before adding.
