Description
This classic Minestrone Soup is a cozy, veggie-loaded soup made with beans, pasta, and seasonal vegetables simmered in a rich tomato broth. It’s easy to customize, great for meal prep, and even better the next day!
Ingredients
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2 tbsp olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 zucchini, chopped
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1 cup green beans, trimmed and cut into 1-inch pieces
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1 can (15 oz) diced tomatoes
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) cannellini beans, drained and rinsed
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4 cups vegetable broth
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1 cup water
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1 tsp dried oregano
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1/2 tsp dried thyme
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1/2 tsp salt (more to taste)
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1/4 tsp black pepper
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1/2 cup small pasta (like elbow, ditalini, or shells)
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2 cups fresh spinach or chopped kale
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Grated Parmesan cheese, for serving (optional)
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Fresh basil or parsley, for garnish (optional)
Instructions
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In a large pot, heat olive oil over medium heat.
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Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
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Stir in garlic and cook for another 1 minute.
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Add zucchini, green beans, diced tomatoes (with juice), beans, vegetable broth, water, oregano, thyme, salt, and pepper. Stir well.
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Bring to a boil, then reduce heat and simmer for 15–20 minutes until veggies are tender.
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Stir in the pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
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Once the pasta is tender, add spinach or kale and simmer for another 2–3 minutes until wilted.
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Taste and adjust seasoning if needed.
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Serve hot, topped with Parmesan and fresh herbs if desired.
Notes
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Add a pinch of red pepper flakes for a little heat.
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Use gluten-free pasta or skip it altogether for a low-carb version.
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This soup freezes well — just leave out the pasta and add it fresh when reheating.