Description
A hearty and wholesome Minestrone Soup packed with fresh vegetables, beans, and pasta, simmered in a flavorful vegetable broth and seasoned with aromatic Italian herbs. Perfect as a comforting and nutritious meal for any time of year.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup fresh spinach or kale, chopped
Pantry Items
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
To Serve
- Freshly grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Zucchini and Squash: Add the diced zucchini and yellow squash to the pot. Continue cooking for another 3 to 4 minutes to slightly soften these vegetables.
- Add Tomatoes and Broth: Stir in the can of diced tomatoes along with the vegetable broth. Season with dried basil, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes to develop the flavors.
- Add Beans, Pasta, and Greens: Add the drained and rinsed kidney beans and cannellini beans, the small pasta, and the chopped spinach or kale. Continue simmering until the pasta is tender, about 10 minutes. Stir occasionally to prevent sticking.
- Serve: Ladle the hot minestrone soup into bowls and garnish with freshly grated Parmesan cheese. Serve immediately for a comforting meal.
Notes
- You can substitute fresh herbs for dried if available, but adjust quantities accordingly.
- For a gluten-free option, use gluten-free pasta instead of regular pasta.
- Adding a splash of lemon juice before serving can brighten the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; thaw overnight in the refrigerator and reheat gently.
