Description
This comforting minestrone soup is packed with fresh vegetables, hearty beans, and tender pasta, simmered together in a savory tomato and herb broth. Perfect for a nutritious and satisfying meal that’s full of flavor and easy to prepare in just under an hour.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup fresh spinach or kale, chopped
Pantry Staples
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable 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 or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
For Serving
- Freshly grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Zucchini and Squash: Add the diced zucchini and yellow squash to the pot. Continue cooking for another 3 to 4 minutes to allow the vegetables to soften further.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes along with their juices, vegetable broth, dried basil, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes to develop flavor.
- Add Beans, Pasta, and Greens: Add the kidney beans, cannellini beans, small pasta, and chopped spinach or kale to the pot. Continue simmering the soup until the pasta is tender, approximately 10 minutes.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese for a savory finish. Serve immediately and enjoy your hearty minestrone soup.
Notes
- For a vegetarian or vegan option, omit the Parmesan cheese or use a plant-based cheese alternative.
- Use gluten-free pasta to make this recipe gluten-free.
- Adjust the salt according to the sodium content of your vegetable broth.
- Feel free to add other seasonal vegetables like green beans or peas.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
