Description
A wholesome and comforting Italian-inspired minestrone soup loaded with vibrant vegetables, hearty beans, tender pasta, and a rich tomato-based broth. This soup is perfect for a cozy family meal or meal prepping for the week, delivering both nutrition and flavor in every bowl.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 2 cups fresh spinach
Beans and Pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow)
Liquids and Seasonings
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- Salt and black pepper, to taste
For Serving
- Grated Parmesan cheese
Instructions
- Heat the olive oil: Place a large pot over medium heat and pour in the olive oil, warming it until shimmering but not smoking.
- Sauté the base vegetables: Add the diced onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic and zucchini: Stir in minced garlic and diced zucchini, cooking for an additional minute to lightly soften and release their flavors without browning.
- Combine beans and liquids: Pour in the drained kidney and cannellini beans, crushed tomatoes, and vegetable broth. Then sprinkle in dried oregano, basil, thyme, and season with salt and black pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 20 minutes, allowing the flavors to meld.
- Cook the pasta: Stir in the small pasta and continue cooking until the pasta is tender, following the package instructions which typically take about 8 to 10 minutes.
- Add the spinach: Fold in the fresh spinach leaves and cook for 2 minutes until they have wilted and integrated into the soup.
- Final seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve the minestrone hot, topped with a generous sprinkle of grated Parmesan cheese for added richness.
Notes
- The soup tends to thicken as it cools and sits; add extra vegetable broth or water when reheating to maintain desired consistency.
- You can substitute kale in place of spinach for a slightly different flavor and texture.
- This minestrone is excellent for meal prepping and freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
