Hearty Classic Minestrone Soup
A delightful blend of vegetables, beans, and pasta, this traditional Italian soup is nourishing and comforting, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tbsp extra virgin olive oil For sautéing.
- 1 large yellow onion, chopped Base flavor.
- 2 medium carrots, peeled and diced Adds sweetness.
- 2 stalks celery, diced For aroma and flavor.
- 4 cloves garlic, minced Enhances flavor.
- 1 (28 oz) can crushed tomatoes Base of the soup.
- 6 cups low sodium vegetable broth Liquid base.
- 2 cups water Can substitute with more broth.
Beans and Vegetables
- 1 (15 oz) can cannellini beans, rinsed and drained Adds protein.
- 1 (15 oz) can kidney beans, rinsed and drained Adds protein.
- 1 medium zucchini, diced Adds texture.
- 1 cup green beans, trimmed and cut into 1-inch pieces Adds crunch.
- 5 oz fresh spinach (or kale), roughly chopped For color and nutrition.
Herbs and Seasonings
- 2 tsp dried oregano For flavor.
- 1 tsp dried basil For flavor.
- 1 large bay leaf Adds depth.
- 1 piece Parmesan rind (optional) For depth of flavor.
Pasta and Garnish
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells) Makes it hearty.
- 1/4 cup fresh parsley, chopped For garnish.
- Salt and black pepper, to taste For seasoning.
- Grated Parmesan cheese, for serving Optional garnish.
Instructions
Preparation
- Heat the extra virgin olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the diced carrots and celery; cook for another 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
Cooking
- Pour in the crushed tomatoes, vegetable broth, and water. Stir to combine.
- Add the cannellini and kidney beans. Bring to a gentle boil.
- Once boiling, add the zucchini, green beans, oregano, basil, bay leaf, and Parmesan rind if using.
- Lower the heat and let it simmer for 20 to 30 minutes until vegetables are tender.
- Add the pasta and cook for an additional 8 to 10 minutes until al dente.
- Check for seasoning, adding salt and pepper as needed.
- Stir in the spinach or kale until wilted.
Serving
- Ladle the soup into warm bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
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Notes
Adjust vegetables based on availability. For a creamier texture, blend part of the soup before adding pasta. For extra flavor, add red pepper flakes or other herbs.