Minestrone Soup
A steaming bowl of Minestrone Soup that brings comfort and nourishment in equal measure. This Italian classic isn't just another soup – it's a celebration of fresh vegetables, hearty beans, and tender pasta coming together in a flavorful tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 medium zucchini diced
- 2 cups fresh spinach
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta like ditalini or small shells
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juice and vegetable broth. Add oregano and basil.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add zucchini and both types of beans. Simmer for another 5 minutes.
- Add pasta and cook according to package directions, usually 8-10 minutes.
- Stir in fresh spinach and cook until just wilted, about 1 minute.
- Season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan cheese.