Minestrone Soup Recipe

Minestrone Soup Recipe

This classic Minestrone Soup is a hearty, flavorful Italian vegetable soup packed with fresh veggies, beans, and pasta. It’s versatile, nutritious, and perfect for any season!

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 (14.5 oz) can crushed tomatoes
• 6 cups vegetable broth (or chicken 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, elbow, or shells)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 cups fresh spinach (optional)
• 1/4 cup grated Parmesan cheese (for serving)
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Sauté Vegetables:

• Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 5-7 minutes until softened.
• Stir in the garlic and cook for an additional 1 minute until fragrant.

2. Add Broth and Tomatoes:

• Add the diced tomatoes, crushed tomatoes, and vegetable broth to the pot. Stir to combine.

3. Add Vegetables and Spices:

• Stir in the zucchini, green beans, oregano, basil, thyme, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until the vegetables are tender.

4. Add Beans and Pasta:

• Stir in the kidney beans, cannellini beans, and pasta. Continue to simmer for 10-12 minutes until the pasta is cooked al dente.

5. Stir in Spinach (Optional):

• If using spinach, add it to the soup during the last 2 minutes of cooking until wilted.

6. Adjust Seasoning:

• Taste the soup and adjust seasoning with more salt and pepper if needed.

7. Serve:

• Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley or basil. Serve hot with crusty bread on the side.

Tips:

• Make it gluten-free: Substitute the pasta with gluten-free pasta or skip it altogether for a low-carb option.
• Customize it: Feel free to add other veggies like potatoes, peas, or squash based on what you have on hand.
• Storage: This soup keeps well in the fridge for up to 4 days, and the flavors get even better with time. You can also freeze it for up to 3 months—just cook the pasta separately and add it when reheating to prevent it from becoming mushy.

This Minestrone Soup is hearty, healthy, and easy to make, making it a perfect choice for a comforting meal!